Dutch Oven Baked Beans
Sweet, smokey, and a bit saucy; the one and only baked beans recipe you will ever need!
Servings: 6
Calories: 177kcal
Equipment
Ingredients
- 1 ham hock
- 4 cans of pinto beans 15.5 oz
- 1 bell pepper diced
- 1 large onion diced
- Avocado oil
- 3/4 cup of your favorite barbeque sauce
- 2 tsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
Instructions
- Heat the dutch oven to medium-high heat with a dash of oil and sear the hock for 1 ½ minutes on each side.
- Add 1 cup of water to the pot, cover, and bake at 350° for an hour and 40 minutes.
- Once the meat is done, transfer it to a plate, allow it to cool enough to handle, and shred it with a fork.
- Saute the bell pepper and onion in the Dutch oven. I drain most of the grease from the Dutch oven, leaving about a tablespoon to sauté the vegetables.
- Add the beans and meat back in, along with the rest of the ingredients. (drain the liquid from 3 of the cans first)
- Stir in well, then transfer back to the oven to bake uncovered for about 15-20 minutes or until heated through.
- Enjoy!
Notes
- If you like your baked beans on the thicker side, you can drain all the cans of beans before adding them to the dutch oven.
- You can tell the meat is done if it pulls away from the bone easily.
- Don’t overcook the beans. The beans should be tender but not mushy. Cook them until they are just heated through.
- These baked beans do have a bit of a kick, especially if you add the cayenne pepper. If you prefer a sweeter baked beans recipe, add a little more brown sugar or a drizzle of maple syrup and leave out the cayenne pepper.