Campfire Baked Beans

2 cups dried pinto beans
1/4 cup molasses
1/4 cup ketchup
2 tablespoons Dijon mustard
2 teaspoons smoked paprika
A splash of Worcestershire sauce

Place beans in a large bowl and cover with cold water. Soak at least 6 hours and up to 12 hours or overnight.
 
Drain and transfer the beans to a saucepan. Add enough cold water to the pan to cover the beans by 1 to 2 inches and bring to a boil over high heat. Reduce the heat, skim any foam that rises to the surface and simmer until the beans are tender, 1 to 1 1/2 hours; adjust the heat up or down to maintain the simmer and add more water only as needed to keep the beans covered.
 
To the pot of beans and their cooking liquid, add the molasses, ketchup, mustard and paprika and stir to mix. Add Worcestershire sauce and cook over medium heat, stirring, until then ingredients are well mixed and heated through, 10-15 minutes.
 
(Alternatively, mix the cooked beans with your favorite barbecue sauce.)


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