I catered with my Dutch Ovens over at the Heber Valley Railroad on Monday. We had such a great time! It is the season to get out those Dutch Ovens and see how they handled being in the garage this winter. We can’t wait to go camping and make some more wonderful things in Dutch Ovens. What are you favorite things to make? I would love any suggestions of things you cook or would like to know how to cook.
Makes 35 – 1/3 cup servings
1 #10 can (12 Cups) Bush’s baked beans or 3 of the 31 oz cans of Beans 1 pound bacon 1 large green bell pepper, diced medium 1 large onion, diced medium 1 1/2 cups packed brown sugar 1 Tablespoon Worcestershire sauce 1 teaspoon dry mustard 2 Tablespoons cider vinegar 1 cup barbecue sauce or more depending on your preference
Slice the raw bacon into small pieces. Place into a heavy saucepan or Dutch oven, cook bacon until crisp. Stir to keep pieces separated. Drain bacon on some paper towels, but leave about 2 Tablespoon of the bacon grease in pan. Add the diced onion and green peppers, sauté until vegetables are soft. Drain some of the juice off the beans and add beans and all other ingredients to the pot. Mix well and cover and bake at 300 degrees for 1-2 hours, stir often. This is also great in a slow cooker, 4-6 hours on medium.
**This is awesome in a Dutch Oven use a #12 but use only 10 coals on top and 6 on the bottom. If too thin crack the lid in the last 1/2 hour of cooking. Cook for 2 hours.
*Gluten Free make sure the Worcestershire Sauce and Barbeque Sauce are Gluten Free.