Dutch Oven Baked Beans

This is a campfire recipe: With a handful of hot coals (delay heating up all of the coals a bit so they don’t go to waste while cooking the bacon & onion) placed underneath a Dutch oven, cook the onion and bacon together until the onion is translucent and the bacon is starting to get crispy.

Meanwhile, combine the barbeque sauce, brown sugar, vinegar, molasses, mustard, and Worcestershire. Drain most (but not all) of the liquid off of the pork and beans. Using the lid to keep the beans in the can, pour off the liquid on the top. Add the cans of beans to the sauce mixture.

Once your onions & bacon are done, add the beans and sauce to the Dutch oven. DO NOT drain the onions and bacon- the grease is essential for the flavor. If you must, you could spoon some of it off, but leave some some of it in there.

Place the lid on the pot, and bake with 8 coals on bottom and 14 on top for 35-45 minutes. There isn’t really any need to rotate the Dutch oven during the cooking time because you will periodically stir the beans during the cooking process.