Campfire Pork and Beans
- 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
- Prepare a medium-hot campfire (a 3-second fire) or a medium-hot fire (450F) in a wood-fired grill.
- 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.
- 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.
pinto, canola oil, cumin seeds, onion, salt pork, berries, chile powder, garlic, oregano, water, tomato paste, brown sugar, kosher salt
Taken from www.epicurious.com/recipes/food/views/campfire-pork-and-beans-391769 (may not work)