Everything tastes better when it’s cooked over a campfire. Bacon. Biscuits. Buttermilk pancakes. Here’s a handy recipe for campfire beans. — J.S.
1 lb. bacon, fried crisp, broken into 1-inch pieces
1 lb. Italian sausage, cooked, then sliced
1 16-oz. can tomato sauce
1 8-oz. can dark kidney beans
3 8-oz. cans cut green beans
2 8-oz. cans lima beans
2 8-oz. cans baked beans, homestyle
2 tbsp. mustard
3/4 cup brown sugar
1/2 tsp. garlic powder
Combine the ingredients in a large pot and simmer, partially covered, for one to two hours. Serve with biscuits or toasted bread. (Serves 6 to 8)