Dutch Oven Root Beer Baked Beans from In the Kitchen with Sheryl

What’s the one food that comes to mind when you think of camping? Baked beans of course and the recipes for those baked beans are endless!  Now you could just open up a can or two and heat them up in your Dutch oven over a nice hot fire, boring, and what’s the fun in that!

We are going to take that traditional baked bean recipe and really kick it up a notch, in fact let’s put those beans in overdrive with a taste that can’t be beat!  Many recipes like to add beer, bourbon, or a nice barbecue sauce, not us we are going to do something different than anyone else has probably tried and add root beer, yep I said root beer, and bacon of course, lots and lots of bacon.  There are two different ways you can do this recipe, cooking the bacon ahead of time and mixing it in with all the other ingredients, or you can place your bacon standing upright all the way around the Dutch oven and let it cook with the bean mixture that way.  Either way this recipe is going to impress everyone at your next picnic, family gathering, 4th of July party, or campout.


  • 12 bacon slices
  • 1 large Vidalia onion, diced
  • ½ of a red or green bell pepper, diced
  • 2 cloves of garlic, minced
  • 4 16 oz. cans of pork and beans, drained
  • 1 cup of root beer, do not use diet!
  • ½ cup of hickory-smoked barbeque sauce, I’m a fan of Stubbs
  • ¼ cup of molasses
  • 1 tsp. of dry mustard
  • 1 tsp. of spicy brown mustard, yellow mustard works well too.
  • ¼ tsp. of red hot sauce, I like Mikes.


  1. If you decide not to line the outer oven wall with the raw bacon (pictured below), precook your bacon, onion, garlic, and bell pepper together in a skillet, till nicely browned, then you will add them to the bean mixture.
  2. Place all 4 cans of beans into your Dutch oven
  3. Add the molasses, dry mustard, and brown or yellow mustard
  4. Add in the bacon, onion, garlic, and bell pepper you browned earlier
  5. Give it a good stir, and add in the barbecue sauce and root beer
  6. Last but not least add in the hot sauce, ¼ tsp. to start, let others add in their own once the beans are cooked.  Just have a jar sitting on the table for their choosing.
  7. Carefully place the Dutch oven on 10-14 hot briquettes
  8. Place the Dutch oven lid on the pan, place about 16 hot briquettes on the top of the lid and let your oven do the rest.
  9. After about 40-45 minutes, carefully remove the briquettes from the lid, and then remove the lid being sure not to spill any of the remaining coal residues into the pot.  Your bean mixture should have some slight bubbling coming up from the bottom, which means they are done, do a test sample to be sure.


If you decide to go the route of place bacon around the oven, do not add as much bacon as the picture to the right shows, it’s only for a visual example. Stick with the 12 slices as called for in this recipe. Before all of the ingredients are added into the pot, place the bacon spaced nicely around the ovens edge, keeping part of the bacon over the outside edge, once all of the ingredients have been added into the pot, fold the bacon over the top of the beans towards the center and cover the oven with the lid, continuing with the directions.

Serve this recipe up with your favorite steak, chicken, brat, or hot dog, with a nice portion of cornbread, and fresh fruit you have a great meal. Enjoy!


Geauga News
Author: Geauga News