- Enough beans of your choosing to fill a bean pot or Dutch oven at least 3/4's full.
- Salt Pork, cut into cubes (or if you prefer, chunks of bacon).
- Soup spoon of dry mustard.
- 1 cup maple syrup or molasses (not blackstrap).
- 1/4 tsp pepper
- 1/2 cup chopped onions.
- Sort dry beans to remove stones or imperfect beans.
- Soak overnight.
- Drain beans and add to cast iron bean pot or small Dutch oven.
- Add salt pork or bacon.
- Add molasses or maple syrup.
- Add pepper and onions.
- Top bean pot off with water.
- Place lid on pot and make sure it is sufficiently secure to prevent coals or coal ash from getting into pot.
- Dig a hole in your campfire ring as deep as the pot and wide enough to surround with coals. Place coals on top of pot.
- Let bake at least 3 hours (longer is better).
- Make sure that meat is cooked thoroughly.
The pot may also be hung from fire iron or a tripod over a moderate heat so as to cause the beans to simmer slowly. This will take a little longer. If you prefer you can use canned beans and eliminate the sorting, and soaking of the dry beans.