Dutch Oven Cowboy Beans with Bacon
Hearty, smoky beans simmered with onions, bacon, and a touch of brown sugar. Classic comfort for cool evenings around the fire.
Equipment
- Dutch oven with lid
- long spoon
- Knife
- Cutting board
Ingredients
- 4 slices thick-cut bacon chopped
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 15-ounce cans pinto beans rinsed, drained
- 1 15-ounce can diced tomatoes drained
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
Instructions
- Set Dutch oven over medium campfire heat. Add chopped bacon and cook, stirring, until crisp, about 5 minutes.
- Add onions and garlic; cook 3-4 minutes, until translucent.
- Stir in pinto beans, diced tomatoes, ketchup, brown sugar, mustard, smoked paprika, and black pepper. Mix well.
- Cover and simmer over low campfire heat for 30 minutes, stirring occasionally, until flavors meld and beans are thick and saucy.
- Serve hot directly from the Dutch oven.
Notes
Simmer low and slow for best flavor—move Dutch oven away from direct flames if it simmers too hard. Great for feeding a crowd; leftovers reheat well.