Dutch Oven Beans
Dutch Oven Beans is a big-batch campfire pot that feeds eight to twelve people from one vessel. It starts with bacon and ground beef browned together, then builds on five kinds of beans, including canned pork and beans, with molasses, brown sugar and Worcestershire for sweetness and depth. Liquid smoke goes in at the end so its flavor stays sharp. The recipe invites tasting and adjusting, which suits cooking outdoors.
Instructions
Cut the bacon into bite-sized pieces and start cooking them in a heated Dutch oven. Chop the onion into pieces about ½ inch across.
When the bacon is nearly cooked, crumble in the ground beef and add the chopped onion. Cook until the onion turns translucent.
Add all the beans along with the ketchup, brown sugar, dry mustard, molasses and Worcestershire sauce. Stir well so the sauce coats everything.
Bring the pot to a simmer and let it bubble gently for 10 to 15 minutes, or longer if you have the patience. The flavors improve the longer it sits over the heat.
Stir in the liquid smoke. Taste, then adjust with more ketchup, brown sugar, mustard, molasses or liquid smoke until it suits you.
If you are cooking over charcoal, about two dozen briquettes that have burned down to white ash will do, with a dozen under the pot and a dozen on the lid.
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