Campfire hot dogs and beans
Franks and beans in one cast-iron skillet: browned hot dog coins and onion simmered in baked beans with a little mustard and brown sugar over the fire.
- Prep
- 4 min
- Cook
- 14 min
- Serves
- 4
- Per serve
- 600 kcal
Ingredients
Method
Use a camp stove over medium-high, or a grate over glowing coals (a fresh campfire needs 30 to 45 minutes to burn down, so light it well ahead). For coals you want medium-hot heat: you can hold your hand just above the grate for about 4 seconds. Heat a 10- or 12-inch cast-iron skillet with the oil.
Add the onion and cook, stirring, until softened and starting to brown. Slice the hot dogs while it cooks.
Add the hot dog coins and cook, stirring, until browned in spots.
Pour in the beans, then stir in the mustard, brown sugar and a few grinds of pepper. Move the skillet to a slightly cooler spot on the grate and simmer, stirring often so it doesn't catch on the bottom, until bubbling all over and slightly thickened.
Check that it's steaming hot right through (hot dogs should reach 165°F), then serve in bowls straight from the skillet.
Tips
- Pack the hot dogs in the cooler and keep them cold (40°F or below) until you cook; they're precooked but still perishable.
- Use a cast-iron pot or Dutch oven if you're doubling the batch, and give it a few more minutes to come to a bubble.
- Many hot dogs and baked beans are gluten-free; check the labels if it matters.
