Skip to main content

Mexican Campfire Beans

This past weekend, my husband and I took a well-deserved camping trip to a remote part of North Carolina. Nestled deep within the woods of the Appalachian Mountains, there was no thought of fancy dinners at a fine dining restaurant or even hitting the night scene at the hip new stop. Instead, we were back to a slower time. Back to times where we could relax under the trees beside a rippling river stream, spend the days beside a pond waiting for the fish to bite, and finish the day next to a roaring campfire with a wonderful campfire dinner. 
The first night of our adventure, I decided to try a new recipe for beans. The prior week I had tried some Taco Seasoned Baked Beans at a lunch at work. Immediately, I asked for the recipe. I adapted the recipe for campfire cooking and Mexican Campfire Beans were born.
There are several things about this recipe that are great. One, they taste AMAZING! Although there are nodes of the traditional baked beans, the seasoning is just different enough to leave everyone wondering what that special smokey flavor comes from in the dish. Two, they are a one pot wonder. You can easily adapt the recipe for the oven. Simply bake in a dutch oven at 350-degrees instead of over the campfire. Three, leftovers are great! You can use the leftovers for a hearty lunch, toppings for nachos, or, as we did, spice them up with onions, cayenne, red chili flakes, and seared hot dog rings and create a spicy pork and beans.
I think my favorite part about this recipe are the memories from the night. So often in our hectic lives, we lose sight of slowing down and spending time together. I truly believe that getting back to a simpler time is good for everyone. Without cell phones, computers, and television to distract us, we are able to appreciate the wonderful things in our lives and, dear I say, have true conversations with each other. So every time I make this recipe, I will remember the first time and the wonderful weekend with my husband.
1 Pound Ground Hamburger
1 Packet Taco Seasoning
3-15 Ounce Cans Pork and Beans
1 Cup Ketchup
1 Cup Light Brown Sugar
2 Tablespoons Yellow Mustard
12 Ounces Pale Ale Beer

1. In a large Dutch Oven (at least #10 size) sauté the hamburger meat and taco seasoning over high heat, stirring to break apart.
2. Once the meat is browned, carefully add the remaining ingredients to the pot. Stir well to combine.
3. Place the lid on top. Carefully place hot coals on top of the lid. For our pot, which is a #10 Dutch Oven, we used 5 coals on the bottom and 15 on top but you will need to refer to your reference guide for the proper number of coals based on your Dutch Oven size. You want the beans to bake at 350-degrees.
4. Allow the beans to bake for 45 minutes.
5. Carefully remove the lid and stir. Allow to simmer, uncovered, for 15 minutes.

6. Serve and enjoy!


Popular posts from this blog

Lentil Burgers

Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided

Black-eyed Pea Croquettes

So it is well known that I make  Black Bean Burgers  all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot. 2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs,

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread"  recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Bakin