Campfire Beans
Dried beans simmered for hours over coals, seasoned with bouillon and spices. The cheapest protein at basecamp.
- calories
- 400
- weight
- 4.2 oz
- cal / oz
- 95
- protein
- 14 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 120 min
- total time
- 125 min
- water
- 1000 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Car camping
- Basecamp
- Vegetarian
- Nut free
- One pot
- Grab and go
- Shelf stable
- Basic
Ingredients
| Dried beans | 1 cup | black, pinto, kidney, or lima; about 7 oz |
|---|---|---|
| Vegetable bouillon cubes | 2-3 cubes | or use onion soup mix packet |
| Salt | to taste | |
| Turmeric (optional) | 1/2 tsp | aids digestion |
| Dried ginger or garlic powder (optional) | 1/4 tsp each | carried in small jars or wax packets |
Method
- Sort through the beans and pick out any rocks or broken bits.
- Rinse the beans in cold water.
- Add the beans to a pot with 4 cups of cold water and bring to a boil over the campfire.
- Boil hard for 2-3 minutes, then drain and discard the water. This cuts cooking time and reduces digestive complaints.
- Cover the beans with 4 cups of fresh water. Add bouillon cubes, turmeric, and any optional spices.
- Set the pot at the edge of the coals where it will simmer gently, not boil hard. Stir occasionally and add more water if needed—the beans should stay covered throughout.
- Cook for 1.5 to 2 hours until tender but not falling apart. Longer cooking is fine if you have time.
- Taste, adjust salt, and serve hot as a side or ladled over rice or cornbread.
Dried beans are the thriftiest protein in camp: a pound costs a dollar and feeds half a dozen people. The catch is time. At home you’d use a slow cooker. At camp, you use a gentle fire and patience. A low, steady simmer for two hours softens hard beans and lets the bouillon, turmeric, and ginger work in. The quick boil-and-drain step isn’t essential but cuts cooking time and reduces intestinal complaints.
You need a pot large enough to stir and add water as it simmers down. On a campfire, this meal only makes sense if you’re staying put for the evening. For backpacking, you would need to pre-cook and dehydrate beans at home, which is more work than most thru-hikers will do.
Packing
Pack dried beans and bouillon cubes in one quart freezer bag. Carry salt and optional spices in small jars or folded wax packets.
Variations
- Use beef or chicken bouillon cubes for a meatier flavor.
- Add 3-4 whole garlic cloves or fresh ginger slices during cooking for deeper flavor.
- Stir in canned tomatoes (Tetra-packed) in the last 30 minutes for bean stew.
- Stretch to 3-4 servings by cooking the beans thinner as a side dish.
https://www.cookingbites.com/threads/slow-cooked-beans.712