Camp Fire Beans

Pulled Pork with Camp Fire Beans

Many years ago when I was in scouts, we used to "fix up" regular canned baked beans by adding ketchup and seasonings to make them taste better. We would cook them over the camp fire to have as a side dish with whatever else we had brought for this cookout.

So, when I had some leftover cooked pinto beans in the refrigerator, I decided to attempt to recreate the recipe. I really liked the result and thought I would share it with you.

4 slices bacon, chopped into slivers
1/2 cup diced onion (about 1/2 a medium onion or 1/3 a large one)
1 tsp minced garlic
1 cup ketchup
1/4 cup barbecue sauce (a spicy variety is best)
3 Tbsp brown mustard
1/4 cup water
3 cups cooked pinto, navy, or Great Northern beans (or use 2-3 cans beans, drained and rinsed)

1. Heat a 2 quart pot over medium high heat and add the chopped bacon. Stir it until it starts to cook a bit. It will still be very limp. Add the diced onion and garlic and stir till the onion is limp and the bacon starts to brown up, about 10 minutes. Stir it often to keep the brown crust from building up on the bottom of the pan.

Fried bacon with onion and garlic
 

2. Mix the ketchup, barbecue sauce and mustard together in a medium bowl or measuring pitcher. Add the mix to the bacon and onions and stir together. Rinse the bowl or pitcher with water and add it to the pot. (I actually finished the bottle of mustard and rinsed it with water!)

Add the ketchup mixture to the pot and stir it together.

 

3. Add the beans and stir the mixture thoroughly. Reduce the heat to medium low, cover, and simmer for about 30 minutes.

4. Serve as a side dish or eat it as a main dish. I've enjoyed it the last two days for lunch at work!