Here is a link that has some good tips, including burying the dutch oven:

Byron's Dutch Oven Page

I thank each of you for your help and info.
Have any of you tried the beans yet?
Would like to know what you think of them.

Who- I made your recipe last night. Pretty good beans. I might make one suggestion. Try substituting the jalapeno pepper with a chipotle pepper. All a chipotle is, is a smoked jajapeno. It will add a smokey flavore to the beans. Just a thought.

Not a bad thought. Did you add just one pepper or did you add some of tha sauce with it? If so how much.

The first time, I used two jalapeno peppers instead of one. The next time, I used two chipotle peppers. I also had the poblanos in their as well both times. The chipotle definitely enhanced the flavor. Gave it another element. I also boosted the brown sugar a little bit. Not sure how much, I just eyed it. Probably between 1/8-1/4 cup extra. When I do them again, I will add another chipotle pepper to get more of that smokey heat. Good luck, and keep us posted.

If you can't find chipotle peppers, you could just add liquid smoke into the mix. Or, Tabasco has a chipotle flavored sauce now. That would probably work too.

Well here goes nothing. Just took the beans out of the oven. made the changes except for the shallot,(sorry forgot but I used the 1018 sweet onions)
As I set here waiting for them to cool just a bit a strange thought crossed my mind. What about a dash of mustard? I know I'm strange but I use a mustard sauce in my rib bbq and it tast great. HUMMM will have to add just a dab to a bowl later.

Well not bad but need more peppers to it. I added 2 but not as much of a snap and with the fresh pepper. Maybe add one reg and two of the others???

Is anyone keeping up with these changes??? LOL
Oh no sun dried tomatoes this time. Too ???? I dont know last time. Getting a little heat now but not much
Anyone else try them yet? Would like to know what you think.
Thanks

My mother used to always add mustard to her beans, just enough to make the normal red sauce a slight change in color. Then she adds a dab of catsup and brown sugar. Puts some bacon strips on the top and bakes.

When I make her beans now for my family, I use the same recipe and am going to try this one sometime in the next week or so--have to get all the incredients together...

I would suggest dry mustard, the spice not the condiment. This is probably the flavor you are missng.

Dr Fatguy

Thanks, I will this weekend. What amount to you think? How strong is the dry mustard?
Has anyone else tried these? If so please post your thoughts.