- 2 lbs Mixed Dry Beans
- 2 med Onions chopped
- 2 Carrots chopped
- 1/2 lb bacon chopped
- 1/2 cup Ketchup
- 1/4 cup Brown Sugar
- 3 Tbls Dry Mustard
- 3 Tbls Hot Sauce
- 2 tsp Salt
- 2 tsp Black Pepper
Get your beans ready the night before. Place the beans into an 8-quart cast iron pot and add the rest of the ingredients. Cover the beans with water. Stir beans.
Place in refrigerator over night.
Wake up early in the morning and start digging a hole in the ground 3 feet deep and line it with rocks. Start a fire in the hole and wait for the fire to burn down to embers. We throw some coal charcoal on the bottom to help keep the stew warm.
Cover the lid and wrap the pot in foil to keep dirt out of the pan.
Place the pot in the hole and cover with embers and cover with dirt. Cook for 6 to 8 hours. Dig up the pot and wear oven mitts to remove the beans from their hole.
Alternately, the beans can be cooked in a slow cooker for 6 to 8 hours.