Recipe by Melani Huttu, Photos by Gypsy Hill Photography
Old Western movies frequented the television in my childhood, at least when my dad was in charge of the night’s programming. Rough-hewn cowboys, crossing the land, making camp in the wilderness along the way. They cooked over the open flame and ate meals under the stars, with winding stories as long as the travels they embarked on. There were constants with their meals. Coffee, bread, whisky, and beans. Always the beans. Beans were never at the top of my list of requested meals as a little girl, but watching those cowboys rake their tin plates clean and wipe up the sauces with a large hunk of bread always made me imagine that those must be the best beans made. A roaring campfire with slowly simmering, seasoned beans in a cast iron pot continues to warm my heart and my stomach. A sauce of tomato, onions, garlic, brown sugar, and salty country ham thickens to form a rich, hearty sauce. Use canned beans for convenience, but dried beans are always an option if there is enough time for Dutch oven baked beans!
How to Make
Baked Beans In A Dutch Oven
Ingredients
- 1 onion finely chopped
- 8-10 ounce country ham, diced
- 3 garlic cloves crushed
- 1 teaspoon smoked paprika
- Four 15-ounce cans of Cannellini beans, drained
- 2 cups tomato passata
- 1/2 cup tomato ketchup
- 1 cup beef stock, 1⁄2 cup reserved
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Balsamic vinegar
- 1/2 cup soft brown sugar
- 2 tablespoons of hot sauce (if heat is desired)
- salt & pepper to taste
- olive oil
Materials
- Dutch Oven
- Wooden Spatula
Instructions
- In a Barebones Enamel Coated Dutch Oven, fry the onion and country ham pieces in olive oil until golden brown and fragrant.
- Add the garlic and smoked paprika and fry for another 30 seconds. Add the drained beans. Pour in the remaining ingredients.
- Place over low-burning coals, and allow to simmer gently for 30-40 minutes, stirring occasionally. Additional broth can be added to prevent scorching on the bottom. (Note: these can also be cooked on a stovetop.)
- When the sauce is thickened, remove the beans from the heat and allow them to cool before serving.
- These are wonderful as a side dish, or a main meal, complete with bread and a fried egg on top. These campfire beans are best enjoyed around a campfire with a tall tale and a tip cup of your favorite beverage to warm the bones.
ABOUT
Melanie Hutti is the stay-at-home gypsy of Gypsy Hill Farm located in central Kentucky. She loves to travel, but equally loves her time on her farm with her husband and two teenage sons. She is a full-time Occupational Therapist in the public schools, where she uses gardening as a therapeutic activity for her students with exceptional needs. She spends her evenings and summers off in her garden and behind the camera with her hobby photography business, Gypsy Hill Photography. She loves cooking, canning, and serving as a missionary in Haiti. She is a collector of hobbies and loves anything food and nature centered.
