Baked Beans

By Paul Waldron

Compiled by the International Dutch Oven Society
2002 Olympic Winter Game Dutch Oven Cooking - Page 51

  

2

Lb. bacon, cut in 1 inch pieces

(C.Neher Insert: On 10/26/02 I used pepper bacon)

1

Lb. ground beef

(C.Neher Insert: On 10/26/02 I used ground turkey breast)

1

Lb. pork sausage

2

Large onions, diced

3/4

Cup brown sugar

3/4

Cup white sugar

1-1/2

Cups purchased barbecue sauce

1/4

Cup prepared mustard

1

Tablespoon chili powder

1/2

Teaspoon pepper

1/4

Cup honey

60

Ounces pork and beans with juice

30

Ounces kidney beans, drained

30

Ounces pinto beans, drained

30

Ounces butter beans, drained

30

Ounces black beans, drained

1

Garlic clove, minced

 

Juice of 2 limes

1

Pinch cayenne pepper

 

Salt to taste

 

In a 14 inch Lodge Dutch over, brown bacon.  Set bacon aside.  Brown ground beef, and sausage.  Cook onion until clear.  Drain off all excess fat.  Add all the remaining ingredients including the bacon.  Stir and cook over medium heat until hot throughout.  Serves 20-30.