What’s a summer time cookout or campfire meal without baked beans? This traditional dish is made in a crock pot in this recipe, making it perfect for RV camping. It truly is a “set it and forget it” recipe requiring about 16 hours of cook time, allowing you to assemble it just before bed time to have ready in time for dinner the next evening.
This can also be adapted to cook in a Dutch oven over hot coals on a grill. The cook time won’t be as long, but if a carefully watched pot should yield the same results with higher cooking temperatures than those of a slow cooker. For an added delicious twist, line your Dutch oven completely with bacon and fold the top of each strip over the top of the beans. Place hot coals on top of the Dutch oven to cook the upper portion of the bacon and beans until bacon is crisp.
1 15 oz. can baked beans
1 15 oz. can chili beans
1 15 oz. can Great Northern White Beans
1 lb. bacon, cooked and diced
1 large yellow onion, finely diced
1/2 cup barbecue sauce
1/3 cup molasses
1/3 cup light brown sugar
1/3 cup maple syrup
1/4 cup white vinegar
2 Tbsp. Dijon mustard
2 Tbsp. Worcestershire sauce
1 12 oz. bottle root beer (NOT diet)
Stir all ingredients together in a 6 quart slow cooker. Cover with lid and cook on low for 12 hours. Remove the lid and continue to cook for an additional 4 hours, or until the beans and sauce have desired consistency. Add slices of bratwurst or quality hot dogs for an even heartier meal! Refrigerate leftovers for up to 4 days in an airtight container.