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Baked beans from the Dutch oven

updated

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Ingredients for 8 servings:

  • 4 large slices of bacon
  • 2 gr. can/n beans, white, approx. 800 g content
  • 2 cans of kidney beans, approx. 400 g content
  • 3 large onions
  • 1 cup of honey, approx. 200 to 250 ml content
  • 1 cup of ketchup, approx. 200 to 250 ml content
  • 1 tsp ginger powder
  • 3 tsp black pepper
  • 3 tsp salt
  • 3 tsp mustard, sweet
  • ½ liter of water
  • ½ tube(s) tomato paste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Cut the bacon and onions into small cubes. Rinse the beans thoroughly. Heat 20 briquettes until completely glowing, then use half of them to create a fire pit. Heat the Dutch oven on top. Brown the onions and bacon thoroughly. Add the remaining ingredients and stir well. Cover and scatter the remaining briquettes on top. Let everything simmer for one hour, stirring frequently and adding a little water if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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