Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Pineapple Dr. Pepper Beans

1/2 lb. smoked bacon; sliced 1/2 cup tomato paste
1 larce yellow onion; diced 1/2 lb. summer sausage; sliced
2 bell peppers; diced 1 cup brown sugar
1 cup chopped mushrooms 1 cup medium Pace Picante Sauce
4 cloves garlic; minced (1) 16 oz. can pineapple tidbits; drained
(2) 28 oz. cans Pork & Beans 1 can Dr. Pepper
2 tomatoes; diced    

Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Slice bacon into 1/2" strips then fry in preheated oven until crisp. Add onions, bell peppers, mushrooms and garlic and continue cooking until tender. Add remaining ingredients. Reduce briquettes on bottom to 12-14. Cover and simmer 30 minutes stirring every 10 minutes.

Serves: 10-12

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