Many camping menus include pork and beans. You can use ham, salt pork, bacon, or leftover pulled pork to season the beans. If using canned beans, rinse well and add for the last half hour of cooking. An excellent source for dried heirloom beans is Rancho Gordo (see Resources). Chipotle powder adds a little kick to this recipe.
Recipe information
Yield
serves 8 to 10 as a side dish or main course
Ingredients
Preparation
Step 1
Prepare a medium-hot campfire (a 3-second fire) or a medium-hot fire (450Ā°F) in a wood-fired grill.
Step 2
Drain the beans and place in a Dutch oven or deep pot. Add water to cover by 3 inches. 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. Cover for the last 30 minutes of cooking.
Step 3
In a Dutch oven, heat the oil and add the cumin. Fry briefly until fragrant, then add the onion and salt pork. Cook until lightly browned, 5 to 10 minutes. Drain off any fat. Drain the beans then add tho the Dutch oven along with the juniper berries, chipotle powder, garlic, oregano, and enough water to cover. Bring to a simmer, cover, and cook for about 1Ā 1/2 hours, until the meat and beans are tender. Stir in the tomato paste, brown sugar, and kosher salt. Uncover and cook to reduce the sauce slightly. Taste and adjust the seasoning.
