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May 30, 2011 12:22 PM

Bean hole beans

I'm making baked beans in a huge cast iron cauldron buried in the ground with coals. I want to add some wild boar rump roast and beef chuck roast. Any suggestions? I've never attempted this before, but I think it will turn out. I soaked the beans last night, and so far I'm proceeding with baked beans as usual, in the oven, that is, to give them a head start while I wait for the coals to be ready. mostly I'm looking for suggestions on the meat portion, should I precook the meat, just brown it? What do you guys think. I'm planning dinner for 10-20 tonight, and in addition to the bean pot and a big salad from the garden we are going to do bread with liver pate from a steer some friends shot yesterday and ice cream from fresh jersey milk with strawberries and maple syrup for sweetner. I'm pretty excited, but lots of work in the kitchen (and back yard) today, how many recipes start with "dig a hole about 18 inches deep and 24 inches across"? Any suggestions would be much appreciated.


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  1. Good luck with it, enjoy your ambition! My only caveat would be to make sure whatever you add has a hunk of fat with it. Best baked beans use salt pork. When I've used the pork I've never cooked it, it just renders slowly and is cooked through. I'd use the fattiest portion of whatever you have and toss it in in bite sized pieces. A bit of salt pork and/or bacon wouldn't hurt either. Let us know how it turns out!

    1. I would think that it should work fine. Your beans must spend 8 hours or so cooking, that should be plenty of time for the meat to braise. I would brown the roast before putting it in the bean pot, for color and flavor. Remember to season the roast well.