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Dutch Oven Baked Beans

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Course Main Course, Side Dish

Equipment

  • 4-quart cast iron dutch oven
  • Charcoal briquettes
  • Lighter
  • Charcoal briquette chimney starter
  • Camp stove windscreen
  • Dutch oven table
  • Dutch oven lid lifter

Ingredients
  

  • 2 15 oz. Cans of Navy Beans
  • 1/2 pound bacon chopped
  • 1 small onion chopped
  • 1 Tablespoon Worcestershire sauce
  • 1/4 cup molasses
  • 4 Tablespoons brown sugar
  • 1 Tablespoon mustard
  • 2-4 Tablespoons ketchup

Instructions
 

  • Fill your chimney starter with charcoal briquettes and light. Allow the charcoal to become white and ashy. If possible, preheat your dutch oven on a camp stove.
  • In a small bowl combine Worcestershire, molasses, brown sugar, mustard and ketchup. Stir well to combine. Add beans, onions and bacon and pour into your dutch oven.
  • Place coals on your dutch oven to maintain 350°. If you use a 4-quart dutch oven it is probably 10" across so you will need 7 coals on bottom and 14 on top for a total of 2Be sure to check the size of your dutch oven and refer to our temperature guide printable (available belofor accurate amount and placement of coals.
  • If you are using canned beans you will need to cook for 1 to 1.5 hours. For fresh soaked bean, you will want to increase the time to 3 or more hours.
Keyword baked beans, bbq, beans, campfire, camping, cookout, dutch oven