Camp Beans- Camp Food Classics

Campfire Baked Beans: A Recipe as Old as the Open Road 🫘🔥

Before camping was a hobby, it was just how you traveled. 🫘🔥 In the 1880s, a cowboy moving cattle across the open range didn't pack a tent for the weekend — the trail was home for weeks at a stretch. And at the end of a long day in the saddle, a cast iron pot of beans over the fire wasn't a recipe. It was survival. It was supper. It was the one thing at the end of a hard day that felt like something.

That tradition is older than any of us, and it still holds up. Campfire baked beans from a Dutch oven taste like they belong outside — because they always have.

Here's how: dice half an onion and cook it in butter in your Dutch oven until soft. Add two cans of drained navy or pinto beans, two tablespoons of brown sugar, two tablespoons of molasses, a tablespoon of mustard, a splash of apple cider vinegar, a squeeze of ketchup, salt, pepper, and a pinch of cayenne. Stir it together, lay strips of bacon across the top, put the lid on, and cook over low coals for 45 minutes to an hour until it's thick and smoky and smells like every good campfire you've ever sat next to.

Six dollars. Eight people. A recipe that's been earning its place around a fire for over a hundred years.

Camp cookware and Dutch ovens at SCY-Dist.com. 🔗 Shop Camp Kitchen → SCY-Dist.com

👉 What's going on the grill at your place this 4th of July weekend? 🫘👇

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