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Dutch Oven Molasses Baked Beans

Author A Bountiful Kitchen


  • 1-12 or 14 inch dutch oven I believe we used a 14 for this recipe
  • about 26-30 briquettes
  • 1 lb bacon chopped
  • 1 large onion chopped about 2 cups
  • 1- #10 can pork and beans about 7 lbs 10 oz
  • 1 1/2 cups ketchup
  • 1 cup packed brown sugar light or dark
  • 1/2 cup mustard
  • 3/4 cup molasses
  • hot pepper sauce to taste


  1. Light briquettes, follow package directions.
  2. Place about 10 hot briquettes in a circular pattern on the ground. We like to use an old metal pan under our dutch oven. Place the dutch oven on top of the briquettes.
  3. Place the chopped bacon and onion into the dutch oven. Cook until the bacon is slightly crisp and onions are softened. Drain any excess grease. Don't worry about removing every bit of bacon grease.
  4. Add the remaining ingredients, stir.
  5. Place the lid on the beans and using a pair of tongs, place about 16 briquettes on top of the lid and leave 10-14 under the dutch oven.
  6. Let the beans cook for about 40 minutes or until bubbly and hot. This will vary in cooking time depending on how much wind there is, the amount of coals you use, the temperature of the coals, etc.
  7. If you feel the beans are cooking too fast, remove some of the coals.
  8. When ready to serve, carefully remove lid, so the ashes do not get into the beans. Sometimes, if our beans are cooked and very hot, we dump the ashes, and simply leave the lid on till ready to serve.
  9. Serves about 20-25 as a side dish

Recipe Notes

Tips:-There are many sources for Dutch Oven cooking online. Here are a couple :Scouting Magazine (Dutch Oven Cooking 101)Camp Cooking Outdoors-You may use any brand of beans, Van De Camps is a brand found in most grocery stores. I used a brand I purchased from a wholesale food distributor.-This recipe may also be made in the oven. Cook the bacon and onions, drain the grease and add the remaining ingredients. Bake at 375 for one hour.