Camping Recipe: Campfire Cowboy Beans

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If you’re looking for the perfect dish to bring to your next cookout, don’t miss this camping recipe! These campfire cowboy beans pair perfectly with anything you’ll cook on the grill or make a great morning dish, campground when paired with toast and an over-medium egg.

beans on toast

Ingredients

Recipe adapted from one on ThePioneerWoman.com

  • 1/2 lb. thick-cut bacon
  • 2 green bell peppers
  • 1 sweet onion
  • 1 lb. lean ground beef
  • 4 cloves garlic
  • 1 tbsp. ground chili powder
  • 1 tsp. kosher salt
  • 1 tsp. ground paprika
  • 1 tsp. ground black pepper
  • 1 15-ounce can pinto beans
  • 1 15-ounce can cannellini beans
  • 1 15-ounce can kidney beans
  • 1 15-ounce can black beans
  • 3/4 c. ketchup
  • 1/4 c. packed light brown sugar
  • 3 tbsp. apple cider vinegar
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. yellow mustard
  • 2 tsp. hot sauce

Instructions:

  1. Start by washing and drying all of your progress and draining and rinsing all of the cans of beans.
  2. Next, roughly chop the bell peppers and dice the sweet onion. Minced garlic cloves and chopped bacon.
  3. Build a strong fire and add holes to the fire to begin heating.
  4. Add the Dutch oven to the fire and dump in the bacon. Cook for eight minutes until crisp.
  5. Remove the bacon bits from the Dutch oven, being sure to leave the grease behind, and set aside the bacon for later.
  6. Add the bell peppers and onions to the bacon grease, and cook until fragrant and soft. Approximately eight minutes.
  7. Once the veggies are cooked, dump in the ground beef and garlic and cook until browned. Be sure to crumble beef as it cooks.
  8. Next, stir in chili powder, salt paprika, and ground black pepper. Stir to combine.
  9. Lastly, add the Pinto, Canelli, kidney, and black beans. Then add catch-up 3/4 cup of water, brown sugar vinegar, Worcestershire sauce, yellow mustard, hot sauce, and the cooked bacon into the Dutch oven.
  10. Stir to combine thoroughly, and then cover and add coals to the top of the Dutch oven to cook evenly. Allowed to cook for 45 minutes and serve hot.

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