Campfire Pork and Beans

2 cups dried pinto or navy beans, rinsed, picked over and soaked in water overnight

1 tablespoon cumin seeds

½

cup chopped yellow onion

1 cup diced uncooked salt pork or bacon

1 teaspoon chipotle chili powder

4 cloves garlic, chopped

1 teaspoon dried oregano

2 tablespoons tomato paste

2 tablespoons brown sugar

1 teaspoon kosher salt

Prepare a medium-hot campfire fitted with a grill rack.

Drain the beans and place them in a Dutch oven or deep pot. Add enough water to cover the beans by 3 inches. Place the pot on the grate and cook at a low boil until the beans are just tender, about 1 hour, covered during the final 30 minutes.

Drain the beans and transfer to a bowl. Return the Dutch oven to the rack. Add the cumin and saute briefly until fragrant. Add the onion and salt pork or bacon. Cook until lightly browned, about 5-10 minutes.

Add the beans, chipotle powder, garlic, oregano and enough water to just cover the beans. Bring to a simmer then cover and cook for another 11/2 hours, or until the meat and beans are tender.

Stir in the tomato paste, brown sugar and salt. Uncover and cook until the sauce is slightly reduced. Adjust the seasonings.

Serves eight to 10.

@Recipe nutrition:Nutrition values per serving: 343 calories; 112 calories from fat; 12 g fat (4 g saturated), 37 g carbohydrate, 13 g fiber, 21 g protein, 32 mg cholesterol 966 mg sodium.

Adapted from "Wood-fired Cooking" by Mary Karlin (2009 Ten Speed Press)