Rock Mountain Beans Dutch Oven Recipe

Rock Mountain Beans Dutch Oven Recipe

These beans are super easy to make and delicious. The added pineapple gives it a nice sweet and sour taste, making it hard to resist a second plate. I can’t wait to serve these at my next BBQ.

110 oz. Can Pork & Beans
1 20oz. Can Pineapple Chunks or Tidbits
1/4 cup Worcestershire Sauce
1/4 cup Brown Sugar
1 12 oz. Bottle of Catsup
3 Medium Onions
3 Medium Green Peppers

Serves: 15 to 20 People

Warm and lightly grease or oil a 12″ Deep Dutch Oven. Dice Onions and Green Peppers. The smaller the pieces the better. Heat three tablespoons of oil in the 12″ Dutch Oven. Add the onions and green peppers. Cook until tender, about 15 minutes. Stir in the Brown Sugar, Worcestershire Sauce, Pineapple Chunks, and Catsup, Finally, add the beans, and cook for about 45 minutes.

This will call for 12 to 13 briquettes in a Volcano Stove stove or 10 bottom and 15 top of your dutch oven. You should have about 350 degrees in your oven. You wait for the smell then you will know when it is done.

PDF=Rock Mountain Beans Dutch Oven Recipe

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!!!

Rock Mountain Beans Dutch Oven Recipe