Vegetarian Campfire Beans
Recipe type: Lunch/Dinner
Cuisine: Vegetarian Camp Cooking
Prep time: 
Cook time: 
Total time: 
Serves: lots and lots
This is a great “sit and simmer dish.” Put it together at lunchtime or before, and let it sit on the edge of the campfire coals. The longer it simmers, the more the flavors come together and build. This recipe is wide open for interpretation with your favorites. Mix whatever kind of beans you’d like. And it certainly doesn’t have to be vegetarian if you don’t want – start with some browned sausage or burger to turn it from a side dish into a main course. Or start out with bacon grease to fry the onions and garlic.
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 2 Tbsp. olive oil
  • 1 15-ounce can black beans
  • 1 15-ounce can pinto beans
  • 1 15-ounce can great northern beans
  • 1 15-ounce can kidney beans
  • 1 10-ounce can of diced tomatoes with green chiles
  • 1 small to medium can of your favorite vegetarian baked beans
  • ½ - ¾ bottle of BBQ sauce (buy whatever you like, but it doesn’t have to be expensive.)
  • Hot sauce to taste.
  1. Heat oil in 10- or 12-inch cast iron Dutch oven.
  2. Stir in chopped onions and cook until they become translucent.
  3. Add minced garlic and cook for another minute, stirring constantly.
  4. Open all the beans and drain off liquid (except baked beans). Refill the cans with fresh water, then pour it off the beans. This rinses the beans to help reduce their gastronomic effects.
  5. Add the beans (including the baked beans with sauce) to the onions and garlic.
  6. Add the can of diced tomatoes with the juice.
  7. Add the BBQ sauce and hot sauce to taste.
  8. Stir to mix well.
  9. Cover Dutch oven and place in the coals at the edge of the campfire.
  10. Allow to simmer for at least several hours; add water as necessary to keep from burning.
  11. Stir occasionally, but not too often so as not to break down the beans. They’re best if they’re still a little el dente when eaten.
Recipe by 50 Campfires at