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.

　　

Ingredients

serves 8 to 10 as a side dish or main course

　　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

　　

Step 1

Prepare a medium-hot campfire (a 3-second fire) or a medium-hot fire (450°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 1 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.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.