Camp Oven Bush Baked Beans with Bacon

Bush Baked Beans in a Camp Oven with Smoky Bacon

Bush baked beans with smoky bacon, cooked in a camp oven, encapsulate the rustic charm and simplicity of outdoor cooking. This hearty dish has a rich history that spans continents and cultures, reflecting the adaptability of humble ingredients to create a satisfying meal. In this article, we will explore the origins and evolution of bush baked beans, highlighting the timeless appeal of this campfire favourite.

The Origins: A Global Culinary Journey

The history of baked beans is a tapestry woven with influences from various regions and traditions. While the concept of cooking beans has ancient roots, the particular blend of ingredients and techniques that form bush baked beans with smoky bacon is a relatively modern adaptation.

• Native American Influence: The practice of slow-cooking beans over an open flame can be traced back to Native American tribes. They used indigenous beans and incorporated ingredients like maple syrup and bear fat, which laid the foundation for what would become a staple in American cuisine.
• British Adaptations: British settlers in North America further adapted these recipes, incorporating molasses and salt pork, ingredients readily available in their provisioning practices. This combination evolved into what is now recognised as traditional baked beans.
• Australian Twist: As these culinary practices migrated to Australia, they were adapted to local conditions and ingredients. The Australian bush provided a perfect setting for cooking baked beans in camp ovens, and the inclusion of smoky bacon added a rich and distinctive flavour.

**Example:** Early bushmen and pioneers in Australia adopted these recipes, making bush baked beans with smoky bacon a staple of their diet due to the ease of preparation and the availability of ingredients.

Camp Ovens: The Heart of Bush Cooking

The camp oven, also known as a Dutch oven, is a quintessential tool in bush cooking. Its versatility and durability make it an ideal choice for preparing hearty dishes like bush baked beans.

• Even Heat Distribution: Cast iron camp ovens distribute heat evenly, ensuring that the beans cook thoroughly and develop a deep, robust flavour. This quality is particularly important when cooking over an open fire, where temperature control can be challenging.
• Long-Lasting: Built to withstand the rigours of outdoor cooking, cast iron camp ovens are incredibly durable. They can outlast their owners, making them a valuable investment for anyone serious about bush cooking.
• Multi-Functional: Beyond baking beans, a camp oven can be used for a variety of cooking methods, including baking, boiling, and frying. This multifunctionality is crucial for travellers and campers who need to manage with minimal equipment.

**Example:** Cooking bush baked beans in a camp oven not only imparts a unique flavour but also connects the cook to a long tradition of outdoor culinary practices, making the experience as enriching as the meal itself.

Smoky Bacon: Adding Depth and Richness

The addition of smoky bacon to bush baked beans enhances the dish's flavour profile, adding a smoky, savoury depth that complements the beans' inherent earthiness.

• Historical Context: Smoked meats have been used for preservation and flavour enhancement for centuries. In the context of baked beans, smoky bacon provides a complementary taste that has been cherished in various cuisines.
• Rich Flavour: The fat from the bacon renders down during cooking, infusing the beans with a rich, smoky flavour that contrasts beautifully with the sweetness of any added sugar or tomatoes.
• Textural Contrast: The meatiness of the bacon adds a pleasing textural element to the dish, making each bite more satisfying and complex.

**Example:** Smoky bacon elevates a simple pot of bush baked beans, transforming it into a gourmet dish that pleases the palate with its blend of smoky, sweet, and savoury notes.

A Symbol of Tradition and Community

Bush baked beans in a camp oven with smoky bacon are more than just a meal; they are a symbol of tradition and community. The process of preparing and cooking this dish embodies the spirit of bush cooking, fostering togetherness and connection.

• Community Bonding: Cooking over a campfire is often a communal activity, bringing people together to share in the preparation and enjoyment of the meal. This practice strengthens bonds and creates lasting memories.
• Connection to the Past: By preparing bush baked beans with smoky bacon in a camp oven, individuals connect with a rich

  Camp Oven Bush Baked Beans with Bacon

  Enjoy a hearty and flavorful outdoor meal with Camp Oven Bush Baked Beans with Bacon. This traditional dish combines the smokiness of bacon with the rich taste of baked beans, making it a perfect meal for camping trips or backyard gatherings. Follow this recipe to create a delicious and satisfying dish that will surely be a hit.

  Ingredients

  For the Bush Baked Beans:
  • 500 grams (1.1 lbs) dried navy beans
  • 6 slices of bacon, chopped
  • 1 medium onion, finely chopped
  • 1 can (400 grams / 14 oz) crushed tomatoes
  • 1/2 cup (120 ml) or 120 grams (4 oz) brown sugar
  • 1/4 cup (60 ml) molasses
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) mustard powder
  • 2 teaspoons (10 ml) smoked paprika
  • 1 teaspoon (5 ml) garlic powder
  • 1 teaspoon (5 ml) salt
  • 1 teaspoon (5 ml) black pepper
  • 4 cups (960 ml) or 960 grams (2 lbs) chicken broth
  • 2 cups (480 ml) water

  Equipment

  • Camp oven (Dutch oven), approximately 4.5 litres (5 quarts)
  • Heat-resistant tongs
  • Fire gloves
  • Measuring cups and spoons
  • Large bowl for soaking beans
  • Wooden spoon for stirring

  Instructions

  1. Preparing the Beans

  • Rinse the dried navy beans thoroughly under cold water.
  • Place the beans in a large bowl and cover them with cold water.
  • Soak the beans overnight or for at least 8 hours. This helps to soften the beans and reduce cooking time.

  2. Cooking the Bacon

  • Set up your campfire or prepare your portable gas burner. Ensure you have enough coals or a steady flame to maintain consistent heat.
  • Place the camp oven over medium heat and add the chopped bacon.
  • Cook the bacon until it becomes crispy, stirring occasionally to prevent sticking.
  • Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the camp oven.

  3. Sautéing the Onions

  • Add the finely chopped onion to the bacon fat in the camp oven.
  • Sauté the onions until they become translucent and slightly caramelised, which should take about 5 minutes.

  4. Combining Ingredients

  • Drain the soaked beans and add them to the camp oven with the sautéed onions.
  • Add the cooked bacon back into the camp oven.
  • Add the crushed tomatoes, brown sugar, molasses, Worcestershire sauce, mustard powder, smoked paprika, garlic powder, salt, and black pepper.
  • Stir well to combine all ingredients.
  • Pour in the chicken broth and water, ensuring the beans are fully submerged in the liquid.

  5. Cooking the Beans

  • Cover the camp oven with its lid and bring the mixture to a simmer over medium heat.
  • Move the camp oven to a cooler part of the fire or reduce the heat on the gas burner to low.
  • Let the beans cook slowly for 2–3 hours, stirring occasionally to prevent sticking and to ensure even cooking.
  • Check the beans for doneness; they should be tender but not mushy. Adjust seasoning if necessary.

  6. Serving

  • Once the beans are cooked, carefully remove the camp oven from the heat using heat-resistant tongs and fire gloves.
  • Let the