Cast Iron Dutch Oven Baked Beans

Baked beans are a favorite side dish for backyard barbecues and there are dozens of recipes. All the flavors deepen with long slow cooking and a cast iron dutch oven is ideal for this. A large cast iron dutch oven will hold enough to feed a crowd, it heats evenly to prevent, burning and the heavy cast iron pot and lid help to hold moisture to prevent the baked beans from drying out.

As with most Southern cooks, my baked beans usually consist of a little of this and an little of that so you can't really go wrong. If you like a sweeter baked beens, add more brown sugar. To give them a "kick", add some hot sauce or used a spicy brown mustard instead of yellow mustard. For a tangier baked beans. You get the picture.

Favorite Cast Iron Dutch Oven Baked Beans

Serves 4 to 6
1 qt. Cast Iron Dutch Oven (Seasoned)
Preheat oven to 300 degrees

1 lb. bacon, cooked until lightly crisp, crumbled
1 large can pork and beans (use without pork for vegetarians)
1/2 cup finely chopped onion
2 T. Worchestershire Sauce
1/4 cup brown sugar
1/4 cup yellow mustard (or mustard of choice)
1/2 cup ketsup

Mix all ingredients EXCEPT bacon and pour into cast iron dutch oven. Spread crumbled bacon evenly over top. Cover with dutch oven lid and bake for 1 to 1 1/2 hours.

Enjoy!