Smoky Campfire Beans

Smoky Campfire Beans

This side dish can be made entirely ahead and reheated at your campsite—almost as easy as cracking a can of beans, but way more delicious.


  • 1 tsp canola oil
  • 1 small onion , finely chopped
  • 1/4 cup fancy molasses
  • 1/4 cup maple syrup
  • 2 tbsp tomato paste
  • 2 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp smoked paprika
  • 2 540-mL cans navy bean , drained and rinsed
  • 1/2 cup water


  • Heat a medium saucepan over medium. Add oil, then onion. Cook until onion is soft, about 4 min.
  • Stir in molasses, maple syrup, tomato paste, mustard, salt and paprika. Add beans and water. Boil, then reduce heat to medium-low. Simmer, covered, until beans are brown and sauce is thickened, about 25 min. Serve with Mexican Chicken Scallopini Fajitas.

Nutrition (per serving)

  • Calories
  • 262,
  • Protein
  • 12 g,
  • Carbohydrates
  • 52 g,
  • Fat
  • 2 g,
  • Fibre
  • 8 g,
  • Sodium
  • 859 mg.

Originally published in the Today’s Parent July 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

Photo: Roberto Caruso


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