Goshen’s Boston Baked Beans

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Goshen's Boston baked beans are a wonderful version of Boston baked beans. Before I achieved my Eagle Scout these camping recipes enhanced by camping experience. Goshen's Boston baked beans are a wonderful Boston baked bean recipe for a camping trip or the cook who takes pride in his baked beans. For scouting purposes this recipe is a wonderful treat especially when being judged in a jamboree on dinner. Goshen's Boston baked beans are an easy and tasty meal that will leave you wanting more. Or a wonderful side dish in a cookout or camp dinner.

Serves 8


· Dutch oven with rack (or Large pot)

· Pan for beans

· Measuring cup

· Stirring spoon

· Can opener

· Paring knife


· 2 one pound or about 450 gram cans of baked beans

· ¼ cup of brown sugar(about 56.7 grams)

· ¼ cup of ketchup (about 60 milliliters)

· 1 teaspoon(about 5 milliliters) of mustard

· 2 slices of bacon

· 1 small union (2 if you want diced unions in your beans)


Step 1: The first step in Goshen's Boston baked beans are to open up the beans and put the beans in the Dutch oven lined with aluminum foil. Put the brown sugar, ketchup, mustard, and ½ cup (about 125 milliliters) of water in the beans and stir gently with a spoon. Remove the outer layer of the union and cut into 4 large pieces and set on top of the beans.

(If you prefer more unions I would recommend getting an extra small union and dicing it up and mixing it in to the beans)

Step 2: Then cut the 2 slices of bacon in half and lay over top of beans. The next step in Goshen's Boston baked beans is to put the lid on the Dutch oven. (If cooking with a pot do as directed except put in the put, put the stove to medium heat and then let simmer for 1 hour stirring occasionally.)

If cooking with Dutch oven:  place 9-12 briquettes of hot coal under the Dutch oven and put the same number on the lid to cook evenly. Bring the liquid to a simmer and keep it simmering for an hour.   

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