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Campfire Beans

 Campfire Beans
Served with cheese-topped corn bread, this is delicious!—Flo Rahn, Hillsboro, Kansas
10-12 ServingsPrep: 15 min. Bake: 1 hour

Ingredients

  • 1/2 cup barbecue sauce
  • 1/2 cup ketchup
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1/2 pound ground beef, cooked and drained
  • 1/2 pound bacon strips, cooked and crumbled
  • 1/2 pound uncooked Johnsonville® Original Bratwurst, cut into 1-inch slices, cooked and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-3/4 ounces) pork and beans
  • 1 can (15-1/4 ounces) lima beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained

Directions

  • In a large bowl, combine the first eight ingredients; mix well. Add
  • cooked beef, bacon and bratwurst. Stir in all of the beans.
  • Pour into a 2-qt. baking dish. Bake, uncovered, at 350° for 1
  • hour or until heated through. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 each) equals 336 calories,

2 of 2

Campfire Beans (continued)

Nutritional Facts: 11 g fat (4 g saturated fat), 34 mg cholesterol, 1,456 mg sodium, 39 g carbohydrate, 7 g fiber, 21 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer