Well I can understand that. Here is the recipe as I am not one to keep good things to myself. 2 cans Bush's vegetarian baked beans 28 oz cans 1 can baby lima beans drained 1 can northern beans drained 1 can red kidney beans drained 1 can red beans drained All cans are smaller 15 oz sizes bacon to taste ( I have pretty much always used turkey bacon as I like the taste and you don't have to drain any grease) 1 onion diced size and type to taste molasses to taste I would say 1 tablespoon minumum brown sugar to taste at least 1 tablespoon minimum mustard to taste ( any type or brand that suits you) cook bacon and onions until done add baked beans, then molasses and mix, add 2 cans of any other beans and then brown sugar and mix, add last 2 cans and put in mustard and mix well. Heat is approx 350 degrees and cooking time about 1.5 to 2 hours or until beans are soft. You don't need to check it often as it can't burn. Regular oven and crock pot will work but the flavor from cast iron can't be duplicated. I did a triple recipe last Sunday.
Here is my portable set up for my cast iron. It's a rubber tub a customer fished out of a canal and gave me. I made a table that is also a lid and keep my gear in one spot and can grab it and go
just scrap wood for frame and 1/2 pt for top
gave it a good work out Sunday as we had a Trunk or Treat in the afternoon at our Church and I made my world famous 5 bean bake. 22 lbs of them
Served about 20lbs of them that day. I would be a good guy to have on your crew except I like to go home every day.
