Campfire Beans | Beef Pork Recipes | Pan Cooking | Big Green Egg

Campfire Beans

By Big Green Egg

An American campfire classic of barbecued beans and leftover meat

OVERVIEW

To bring out the classic American flavours of this recipe, a good BBQ sauce and rub are essential. You’ll find our recipes for here. To beef up the beans, use whatever leftover barbecued meat you have to hand – pulled pork, ribs, brisket etc.

PREPARE THE BASE

Set up your EGG for direct cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Stainless Steel Grids at the upper level. If not, install the Stainless Steel Grid. The target temperature is 180˚C.

In a Cast Iron Dutch Oven, fry the bacon in the fat until crisp, then add the onion and garlic and cook until soft. Add the dry rub, sugar and vinegar and cook for 10 minutes, stirring regularly.

cook the beans serve the beans

COOK IT LOW

Switch to an indirect setup. If you’re using the Dual Zone System, install the 2 x Half Moon Ceramic Deflectors at the lower level with hte Half Moon Stainless Steel Grids above. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. Bring the temperature down to 120˚C.

Add the beans, BBQ sauce, passata and 250ml of water to the Dutch Oven. Stir well and cook for 2 hours, stirring every now and again. Add the leftover barbecued meats and cook for a further hour.

Serve with a hunk of bread, corn on the cob or a baked sweet potato.

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