Campfire Pork and Beans Recipe

Name: Campfire Pork and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried pinto or navy beans, rinsed, picked over, and soaked overnight; 3 tablespoons canola oil; 1 tablespoon cumin seeds; 1/2 cup chopped onion; 1 cup diced salt pork or bacon; 6 juniper berries, bruised; 1 teaspoon chipotle chile powder; 4 cloves garlic, thinly sliced; 1 teaspoon dried oregano; 2 1/2 quarts water, or more as needed; 2 tablespoons tomato paste; 2 tablespoons brown sugar; 1 teaspoon kosher salt

Servings: persons

2 cups dried pinto or navy beans, rinsed, picked over, and soaked overnight
3 tablespoons canola oil
1 tablespoon cumin seeds
1/2 cup chopped onion
1 cup diced salt pork or bacon
6 juniper berries, bruised
1 teaspoon chipotle chile powder
4 cloves garlic, thinly sliced
1 teaspoon dried oregano
2 1/2 quarts water, or more as needed
2 tablespoons tomato paste
2 tablespoons brown sugar
1 teaspoon kosher salt

1
Prepare a medium-hot campfire (a 3-second fire) or a medium-hot fire (450F) in a wood-fired grill.
2
Drain the beans and place in a Dutch oven or deep pot.
3
Add water to cover by 3 inches.
4
Place on the grate set over a campfire and cook on a low boil until just tender, about 1 hour, depending on the freshness of the beans.
5
Cover for the last 30 minutes of cooking.
6
In a Dutch oven, heat the oil and add the cumin.
7
Fry briefly until fragrant, then add the onion and salt pork.
8
Cook until lightly browned, 5 to 10 minutes.
9
Drain off any fat.
10
Drain the beans then add tho the Dutch oven along with the juniper berries, chipotle powder, garlic, oregano, and enough water to cover.
11
Bring to a simmer, cover, and cook for about 1 1/2 hours, until the meat and beans are tender.
12
Stir in the tomato paste, brown sugar, and kosher salt.
13
Uncover and cook to reduce the sauce slightly.
14
Taste and adjust the seasoning.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups dried pinto or navy beans, rinsed, picked over, and soaked overnight, 3 tablespoons canola oil, 1 tablespoon cumin seeds, 1/2 cup chopped onion, and more.

Yes, Campfire Pork and Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Campfire Pork and Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions