Campfire Baked Beans
This recipe is very easy to translate from the kitchen to the campfire. At a campsite, it’s a good thing that you have the open air to lift the aroma away and various activities to keep you occupied while you wait. Cooking at home and keeping it in the kitchen, the smell is so rich and intoxicating, you’ll need a snack on hand while waiting and drooling over these beans.
Makes 10 portions
4 cups of chicken stock
1 lb. of great northern beans
1 cup of water
1 white onion, peeled and diced
6 oz. of pepper bacon (or bacon of your choice), chopped in 1/2″ chunks
2/3 cup of ketchup or catsup
1/3 cup of brown sugar
1/3 cup of unsulfated molasses
2 tbs. of apple cider vinegar
1 tbs. of chopped garlic
1 tsp. of dried mustard
Clean the beans and soak in water for at least 12 hours. Drain when ready.
Preheat oven to 325 degrees F. Put the bacon in a 4 qt. dutch oven or larger, and heat over medium on the stove. Cook for 10 minutes until it is slightly crisp but not cooked all the way. Add the diced onions, and continue cooking until tender (about 5 minutes).
Add all other ingredients to the dutch oven and stir to evenly disperse.
Cover and bake in the oven for 5 hours or until tender, stirring at least once per hour. For the campfire, cover, stir hourly, and keep over heat until tender (you will have to check it for doneness). At home or at the campsite, if the beans start to get dry, add a little extra water, 1/2 cup at a time.