Campfire Beans & Weenies

A favorite childhood recipe gets a makeover. Still simple to make and comforting to eat, these beans & weenies can be made over a campfire or on the stovetop

Campfire Beans & Weenies

Ingredients 

• 5 (~12 ounces) Johnsonville Stadium Brats (or your favorite cooked brats), cut into 1/4" thick slices
• 1 medium onion, roughly chopped
• 1 green bell pepper, roughly chopped
• 1 clove garlic, peeled & smashed
• 2 (15.5 ounce) cans beans, drained (I use Great Northern & Red Beans)
• 1/2 cup beer (or water)
• 1/4 cup Stubb's Hickory Bourbon Barbecue Sauce, or your favorite
• kosher or sea salt
• ground black pepper

Instructions

1. Set a cast-iron pot over your campfire (on a rack, hanging from a tripod, etc), or over high heat on the stove.
2. Add the bratwurst slices and let cook until they begin to brown and some fat is released, stirring often, 4-5 minutes.
3. Add the onion, bell peppers, and garlic to the pot and cook until softened and starting to turn golden in spots, 5-7 minutes.
4. Add the drained beans, beer (or water), barbecue sauce, and a big pinch of salt and pepper; stir to combine.
5. Move it to indirect heat (or lower the heat on a stove) and let it bubble until it has thickened up and the flavors have had time to come together, 10-12 minutes.
6. Taste and adjust seasoning as needed before serving.

Source Blog HERE

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