|Dutch Oven Beans
| North America
| Mexican cuisine | Bacon | Beans
Dutch Oven Beans
- Cut bacon into bite-sized pieces and begin cooking in heated Dutch oven.
- Chop onion with large knife on clean cutting board into ½ inch pieces.
- When bacon is nearly cooked, crumble hamburger and chopped onion into Dutch oven.
- When onion is transparent, add all the beans, ketchup, brown sugar, mustard, molasses, and Worcestershire sauce.
- Stir mixture.
- Heat to a simmer and let bubble lightly for 10 or 15 minutes or as long as you can stand it.
- Stir in Liquid Smoke.
- Taste and adjust with additional ketchup, brown sugar, mustard, molasses, and Liquid Smoke or whatever it takes.
Tips, Notes, and Variations
- About two dozen charcoal briquettes, started earlier until covered with white ash, with a dozen below and a dozen on top of the Dutch oven should bear sufficient heat. If dried beans are used, many more will be needed over the hours, as the original briquettes are exhausted.
- Crowder peas or black-eyed peas may also be used.
- If dried beans are used, add 12 cups of soaked beans to cooked bacon, hamburger, and onions, add the ketchup, brown sugar, mustard, molasses, and Worcestershire sauce, add enough water to make a thick soup and cook until beans are soft-maybe 6 to 8 hours, longer at higher altitudes.
- Avoid eating this for too many consecutive days or your camp mates will move your campsite downwind.