Campfire Hot Dogs and Beans
These campfire hot dogs are loaded with smoky, savory goodness and topped with a rich skillet bean mix. It’s the kind of meal that brings everyone to the fire. Perfect for outdoor cooking, this recipe is as satisfying as it is simple.
Servings: 6
Equipment
- Cast Iron Skillet 9-Inch
Ingredients
- 1 Tablespoon olive oil
- 1 red onion small, diced
- 1 Can white kidney beans rinsed, 15-Ounce
- 5 to 10 cherry tomatoes fresh, halved
- 2 Cloves garlic minced or thinly sliced
- 2 Tablespoons molasses
- ¾ Cup bacon about 5 slices, chopped
- kosher salt and black pepper
- 2 Teaspoons red wine vinegar
- 2 Teaspoons Worcestershire sauce
- 6 hot dogs I used bacon and cheddar smokies
- 6 hot dog buns
- canola oil for greasing the grill
Instructions
- Set up your campfire for direct and indirect cooking and heat it up to medium.
- Lightly grease the grates with canola oil.
- Put a 9-inch cast iron skillet over the direct heat and add a splash of olive oil.
- Add onion and cook until tender, about 3 minutes, stirring occasionally.
- Add bacon, beans, tomatoes, molasses, and garlic, and add salt and pepper to taste.
- Move the skillet over to the indirect heat and cook for 15 to 20 minutes, stirring occasionally, until the tomatoes break down.
- Take the skillet off the heat and stir in the Worcestershire sauce and vinegar.
- Grill the hot dogs over direct heat for 5 to 6 minutes, turning occasionally, until warmed through.
- Grill the buns too, if liked, just until the cut surfaces are a little crisped.
- Add a hot dog to each bun and top with the bacon and beans mixture.
- Add ketchup, mustard and/or relish if liked, and serve immediately.
Notes
Use a sturdy skillet: Cast iron holds heat well and is perfect for fire cooking. Use a large skillet so you can comfortably fit all the ingredients in there.
Don't over-season: The amount of salt and black pepper you add will depend if you're using bacon and how salty or spicy your hot dogs are, so I recommend tasting as you go. You can always add more seasoning later.
Watch the hot dogs: Turn them often to avoid burning.
Let the beans simmer: This deepens the flavor and breaks down the tomatoes.
Toast the buns last: That way they’re still warm and crisp when serving.
Don't over-season: The amount of salt and black pepper you add will depend if you're using bacon and how salty or spicy your hot dogs are, so I recommend tasting as you go. You can always add more seasoning later.
Watch the hot dogs: Turn them often to avoid burning.
Let the beans simmer: This deepens the flavor and breaks down the tomatoes.
Toast the buns last: That way they’re still warm and crisp when serving.
Nutrition
Calories: 487kcal | Carbohydrates: 33g | Protein: 12g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 28mg | Sodium: 715mg | Potassium: 228mg | Fiber: 2g | Sugar: 11g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 4mg
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