Pineapple Dr. Pepper Beans Dutch Oven Recipe
2 – 28 oz. Cans Pork and Beans
2 Bell Peppers, chopped
2 Small Onions, chopped
2 Tomatoes, chopped
1 Cup Brown Sugar
2 Garlic Cloves, chopped
1- 16 oz. can Pineapple Tidbits
1 lb. Summer Sausage, sliced
1 Can Dr. Pepper
Combine beans, onions, tomatoes, sausage, pineapple and pepper in a 12″ dutch oven. In a bowl combine remaining ingredients. This is where you add the Dr. Pepper. Stir until sugar dissolves. Pour over beans. Cover and cook 30-45 minutes.
This Recipe is from and was cooked at a BYU Merit Badge Pow Wow, NOV. 1997
This will call for 12 to 13 briquettes in a Volcano Stove stove or 10 bottom and 15 top of your dutch oven when using a dutch oven table. You should have about 350 degrees in your oven. Just wait for the smell then you will know it is done.
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and Matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of Vinegar
___ Spray bottle of Oil
___ Don’t forget the Food!!!
