Best Campfire Baked Beans With Puffed Rice Topping Recipes

Campfire Beans image

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

1/2 cup barbecue sauce
1/2 cup ketchup
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/2 pound ground beef, cooked and drained
1/2 pound bacon strips, cooked and crumbled
1/2 pound uncooked bratwurst links, cut into 1-inch slices, cooked and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-3/4 ounces) pork and beans
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (16 ounces) chili beans, undrained

Steps:

In a large bowl, combine the first eight ingredients; mix well. Add cooked beef, bacon and bratwurst. Stir in all of the beans. , Pour into a 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through.

Nutrition Facts :

Pioneer Woman's Campfire Beans image

Provided by linguinelisa

Categories Beans

Time 4h40m

Yield 10 serving(s)

Number Of Ingredients 8

4 cups dried pinto beans
whole ham hock
4 garlic cloves, chopped
1 medium onion, chopped
2 red bell peppers, seeded and chopped
1 1/2 teaspoons salt
2 teaspoons black pepper
2 teaspoons chili powder

Steps:

Sort beans and pick out rocks. Rinse and put in large stock pot. Cover with water by 1 inch and add the ham hock. Bring to a boil then cover and reduce heat to simmer. Cook 2 hours, checking often to see if more water is needed.
After initial 2 hours cooking, add remaining ingredients. Cover and cook 1 hour more (adding more water if necessary).
Remove lid after hour is up and continue cooking for 20 to 30 minutes till done. What you want is the consistency of a stew rather than a soup.
Serve with cornbread or on nachos, tacos, etc.

Nutrition Facts : Calories 284.1, Fat 1.1, SaturatedFat 0.2, Sodium 368.6, Carbohydrate 51.7, Fiber 13, Sugar 3.1, Protein 17.1

Baked Beans with Apple image

Provided by Food Network

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

4 slices thick-cut bacon, cut into lardons
1 Granny Smith apple, peeled and cut into 1/2-inch pieces
1 medium onion, chopped
Three 15-ounce cans navy beans
1/2 cup ketchup
1/4 cup molasses
1/4 cup dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Put the bacon in a large, cold cast-iron skillet and cook over medium heat until the fat renders and the bacon is almost crisp, about 8 minutes.
Add the apple and onion. Cook, stirring occasionally, until the apple is crisp-tender, about 6 minutes.
Add 2 cans of beans with their liquid to the skillet.
Rinse and drain the remaining can of beans, and add it to the skillet.
Add the ketchup, molasses, sugar, mustard, vinegar, 1/2 teaspoon salt and pepper to taste, and stir to combine.
Bring the beans and apples to a low simmer, then transfer the skillet to the preheated oven.
Bake uncovered, until the apples are tender and jammy, about 30 minutes.
Serve warm.