Recipe courtesy of Jason Smith
Campfire Baked Beans with Puffed Rice Topping
- Level: Easy
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 498
- Total Fat
- 29
- Saturated Fat
- 12
- Carbohydrates
- 34
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 28
- Cholesterol
- 105
- Sodium
- 548
- Total: 1 hr
- Active: 1 hr
Ingredients
Baked Beans:
8 ounces bacon, diced, cooked and drained (3 tablespoons bacon grease reserved)
1/2 medium onion, chopped
3 cloves garlic, minced
Three 15-ounce cans pork and beans, 1 can drained of juice
3/4 cup raisins, chopped
1/4 cup maple syrup
1 1/2 teaspoons chili powder
Salt and pepper
Puffed Rice Topping:
1 cup puffed rice cereal
1 cup diced hamburger buns
1/4 cup cooked, diced bacon
11 tablespoons plus 1 teaspoon butter, melted
Salt and pepper
Directions
- For the baked beans: Heat a large cast-iron skillet over medium. Add the reserved bacon grease and the onions and garlic; cook, stirring occasionally, until the onions are tender, 10 to 15 minutes. Pour in the beans and stir. Add the raisins, maple syrup, bacon, chili powder and some salt and pepper, and stir to combine. Cook for about 20 minutes, until thick, stirring often to avoid sticking. Meanwhile, make the topping.
- For the puffed rice topping: In a bowl, mix together the rice cereal, hamburger buns, bacon, melted butter and some salt and pepper. Pour into a medium cast-iron skillet and toast over medium heat, stirring, until light brown, about 15 minutes. Pour the topping over the beans and enjoy.