Dutch oven cooking | Living the Country Life

Dutch oven cooking

Beans and Rice, Sun-Dried Tomato Cheese Biscuits

Dutch Oven Beans and Rice

2/3 cup chopped onion
1/2 cup chopped green pepper
1 tsp. garlic
1 tbsp. vegetable oil
1 pound sausage
1 can kidney beans(rinse and drain)
1 can northern beans (rinse and drain)
1 cup instant brown rice
1 cup vegetable broth
1/4 cup ketchup
1/4 cup packed brown sugar
1 tsp. Dijon mustard
3 tsp. corn syrup

Saute onion, green peppers, garlic in oil in #12 Dutch Oven. Add rest of ingredients, cover, simmer until rice tender and liquid absorbed.

Sun-Dried Tomato Cheese Biscuits

1 1/2 cup biscuit/baking mix
1/3 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/2 cup buttermilk
3 tbsp. oil packed sun dried tomatoes, drained and finely chopped
1 1/2 tsp. butter melted

Directions: Mix dry ingredients with cheeses, Italian spices, onion and garlic powder. Stir in buttermilk and tomatoes just till moistened. Drop by 1/4 cup 2 inches apart in greased Dutch oven. Bake in hot oven (425 degrees) 8-12 minutes, brush top crust with butter.

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