Campfire Beans

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Serves 6 to 8

Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Perfect alongside a slab of ribs or a mound of pulled pork, these slow-cooked beans deliver deep, smoky flavor and a creamy, tender texture. The beans themselves—we found that either pinto or navy beans worked well here—required no prep, other than being picked over and rinsed. For a sauce with sweet and tangy flavor, we combined ketchup, molasses, and cider vinegar. A bit of Dijon mustard added heat, and brown sugar echoed the rich, caramelly notes of the molasses. We waited until the beans were tender to add the sauce because its acidity prevented them from cooking through all the way. To ensure that the beans took on rich flavor during their long stint in the slow cooker, we simmered them with onion, chili powder, and a dash of liquid smoke. Allowing the beans to cook with the sauce for an extra 30 minutes guaranteed that they picked up the sweet and tangy flavors and gave the sauce plenty of time to thicken. See the sidebar that follows the recipe.

1	cup chopped onion
1	teaspoon chili powder
1	tablespoon vegetable oil
1	pound (2½ cups) dried pinto or navy beans, picked over and rinsed
5	cups water
½	teaspoon liquid smoke
¾	cup ketchup
¼	cup molasses
3	tablespoons cider vinegar
3	tablespoons Dijon mustard
1	tablespoon packed brown sugar
	Salt and pepper

1. Microwave onion, chili powder, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in beans, water, and liquid smoke. Cover and cook until beans are tender, 9 to 10 hours on low or 6 to 7 hours on high.

2. Stir in ketchup, molasses, vinegar, mustard, and sugar, cover, and cook on high until flavors meld and sauce is thickened, about 30 minutes. Season with salt and pepper to taste and serve. (Beans can be held on warm or low setting for up to 2 hours; loosen with extra hot water as needed before serving.)