Quick baked beans on the fire
Make these baked beans with small white canned beans, bacon, and seasonings. The flavor is light, not cloyingly sweet or over-sauced like commercial canned beans, where sugar is often a main ingredient. Instead of the traditional salt pork, use strips of smoky uncured bacon. Set a cast-iron pot on your stove or over a fire’s embers.
|3||slices bacon, cut into thirds|
|1||small onion, chopped|
|2||cans (about 15 ounces each) small white beans, drained and rinsed|
|1||can (8 ounces) tomato sauce|
|1||tablespoon tomato paste|
|1||teaspoon English mustard powder|
1. Heat a deep cast-iron skillet or Dutch oven over medium heat for 1 minute. Add the bacon and cook for 1 minute. Add the onion and cook for 8 minutes, stirring often, or until it softens.
2. Stir in the beans, tomato sauce and paste, molasses, mustard powder, salt, and water until well combined. Bring to a boil.
3. Set a cake rack over the log rack, making sure it is stable. With a fireplace tool, distribute the embers so they form a thin layer. Set the pot on the rack. Cook the beans for 15 minutes or until they are flavorful.
4. Remove the cover and cook, stirring often, 1 minute more. Discard the bacon, taste for seasoning, and add more salt, if you like. Debra Samuels