Kayden Horwitz

Dutch Oven Baked Beans

Kayden Horwitz
Dutch Oven Baked Beans

We make Dutch Ovens, so we're obviously inclined to use them whenever possible.

Early in our research and testing, we found that despite our wintertime notions, they're eminently useful year-round.

Perhaps nothing better exemplifies summer cooking in a Dutch Oven than baked beans. These round out your barbecue spread perfectly and are easy enough to let you focus on perfecting your grill. 5 ingredients only. You can prep the bacon before and bake them right before serving.

  • 12 ounces bacon, cut into 1/4 inch strips
  • 1 sweet onion, diced
  • 4 15-ounce cans navy beans, drained and rinsed
  • 1/3 cup blackstrap molasses
  • 1/4 cup brown sugar
  • 2 cups hot water


  1. Preheat the oven to 300 degrees.
  2. Cook the bacon in your 5.5QT Milo Dutch Oven or similar pot over medium high heat until the bacon is brown and crispy, about 10 minutes
  3. Add the onion and the beans, then whisk in the molasses and a few twists of fresh ground black pepper
  4. Add about 1 cup of hot water
  5. Bake for 30 minutes at 300 degrees, stir, and bake for another 20-30 minutes, and repeat until the beans have a thick consistency and golden-brown hue, about 90 minutes total. Add water to thin them out as needed. Remove from the oven and stir in the brown sugar and salt to taste.

Recipe adapted from several sources, with inspiration from A Pinch of Yum