Hearty bean stew for outdoor cooking

When people think of Dutch ovens, campfires, and outdoor cooking , many immediately think of flavorful beans. No wonder – a hearty bean stew is an absolute classic cooked around a campfire.

These Western beans cooked in a Dutch oven are hearty, slightly smoky, and wonderfully aromatic. Bacon, beans, tomatoes, and barbecue sauce combine to create a rustic dish that's perfect for a cozy evening around a campfire.

A Dutch oven with a capacity of 4.5–6 QT is suitable for four people.

Ingredients (for 4 people)

250g white beans (from a can)

250g kidney beans (canned)

150g of belly bacon

1 tbsp oil

2 tomatoes

1 tbsp tomato paste

2 onions

3 cloves of garlic

50–70 ml beef broth

1 tbsp brown sugar

1 tbsp honey

1 tbsp hot mustard

1 chili

80 ml smoky barbecue sauce

Salt and pepper to taste

preparation

1. Preparation

Place the beans in a sieve, rinse with cold water and drain well.

Peel and finely dice the onions and garlic.

Cut the bacon into large cubes.

Dice the tomatoes into small cubes.

Finely chop the chili (remove seeds if desired spiciness is desired).

2. Heat the Dutch oven

Heat the Dutch oven over a fire or on 8-10 fully lit briquettes .

Add the oil and fry the bacon until it becomes slightly crispy.

Add the onions and garlic and sauté for 2-3 minutes until translucent .

3. Prepare the bean base

Add diced tomatoes and tomato paste to the pot and sauté briefly.

Add the beans and mix everything well.

Deglaze with beef broth and simmer for about 10 minutes .

4. Season and braise

Stir in barbecue sauce, honey, mustard, brown sugar and the chopped chili.

Season with salt and pepper.

Put the lid on and let the western beans simmer gently for another 10-15 minutes to allow the flavors to meld.

Place about 8 briquettes on top of the lid .

Serve

Western beans taste particularly good with:

• fresh farmer's bread
• grilled meat
• Cornbread or baguette