A campfire cookout isn't complete without baked beans cooked in the dutch oven. For a tasty combination, serve with corn bread and any grilled meat or vegetables of your choice.
Dutch Oven Cooking Tips From the Mad Chef of the Forest: " For dutch oven baked beans, you better use the largest dutch oven you have -- at least a #14. The longer you bake the beans the better they taste. Serve with dutch oven corn bread and butter."
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- bell pepper
- salt and pepper
- pineapple chunks
- canned baked beans
- Dice the bell pepper, onion, jalapenos and plenty of bacon.
- Sautee the ingredients with salt and pepper in the grease that the bacon makes, stirring a bit.
- After a few minutes, add the can of pineapple chunks and a few ounces of molasses, then stir again.
- Next, pour in the cans of "baked beans" and stir again.
- Bake for as long as you can with coals on the top and bottom of the dutch oven, but make sure that the coals are not so hot that beans on the bottom of the oven burn.
About the Chef: Bob Sollima, "The Mad Chef of the Forrest" has been dutch oven baking for almost 40 years, 26 years of which he spent living in the backcountry. Sollima has camped extensively the past two summers and has cooked dutch oven goodies for various celebrities in the backcountry.
"You really have to camp for a spell to appreciate the wonders of the dutch oven. Anything you can bake in your conventional oven at home, you can bake in a dutch oven, and most of the time it tastes better in the dutch oven. Maybe it's the great outdoors or more likely, the sealed-in blended flavors one gets from the dutch oven by the campfire." ~ The Mad Chef of the Forest
More Campfire Recipes from the Mad Chef of the Forest: