2 large sweet onions, chopped
1 cup fresh mushrooms, chopped
3 large bell peppers, chopped (choose yellow, red, and green to add color)
2 large tomatoes, chopped
1 pound summer sausage, sliced and cubed
2 large (27.5 oz.) cans baked beans
1 20-oz. can pineapple chunks, drained
1 8-oz. can water chestnuts, drained
1/2 cup brown sugar
1/2 cup 7-Up or Sprite beverage
Cook in a 12-inch Dutch oven. Cooking time 45 minutes to an hour.
Place chopped onions, peppers, mushrooms, and tomatoes in a plastic zipper bag and store it in a cooler.
Next, cut the sausage, place it in another plastic zipper bag, and return to the cooler.
Open the beans and dump into the Dutch oven. Stir in the pineapple, water chestnuts, sausage, and vegetables.
Mix the brown sugar and 7-Up (or Sprite) together until the sugar dissolves. Pour the mixture over the beans, mix together, and place on the coals. Stir about every 10 minutes.
Use 10 charcoal briquettes below Dutch oven and 16 on top. This recipe can also be cooked on a camp stove.
Serves 8 to 12.
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