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Dutch Oven Baked Beans

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Course: Main Course, Side Dish
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.