Monday, March 22, 2010
Delicious Baked Beans
After finding a basic baked bean recipe that required baking in the oven, we tweaked it adding by a few more ingredients, changing a few ingredients, and then instead of baking in the oven, we cooked them over hot coals outside.
The result was a perfect picnic or camping baked bean. Sweet and tangy, a little smoky, and nice and thick. Here is the recipe:
1 heaping tablespoon prepared spicy brown mustard
1/2 tablespoon Worcestershire sauce
3 15 oz cans pork & beans (just the plain ol' pork & beans; we used Van Camps)
With a handful of hot coals (delay heating up all of the coals a bit so they don't go to waste while cooking the bacon & onion) placed underneath a D.O., cook the onion and bacon together until the onion is translucent and the bacon is starting to get crispy.
Place the lid on the pot, and bake with 8 coals on bottom and 14 on top for 35-45 minutes. There isn't really any need to rotate the D.O. during the cooking time because you will periodically stir the beans during the cooking process.
They sure turned out great and were an excellent side dish to grilled, barbeque chicken. We are so glad that spring is here and cooking outside can resume.