Indiana Campfire-Style Hoosier Beans on the Arteflame

Introduction

Nothing beats the rich, smoky flavor of slow-cooked Hoosier-style baked beans grilled to perfection over an open flame. Cooking these Indiana-inspired beans on the Arteflame grill infuses them with a depth of flavor you won’t get from a traditional oven. Using maple syrup and crispy bacon, this dish delivers a perfect balance of sweetness and savory goodness, making it the ultimate side for any cookout.

Ingredients

• 2 cups dried navy beans (soaked overnight and drained)
• 6 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 cup pure maple syrup
• 1/3 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 cup water
• 2 tablespoons butter

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the soaked napkins.
4. Light the paper and allow the fire to build.
5. Let the grill heat up for about 20 minutes before cooking.

Step 2: Cook the bacon

1. Place the chopped bacon directly onto the flat griddle cooktop.
2. Cook the bacon near the center of the cooktop for a nice crisp.
3. Move the bacon to the outer area to prevent burning while you cook the onions.

Step 3: Sauté onions and garlic

1. Add butter to the cooktop near the bacon drippings.
2. Sauté diced onions and minced garlic in the butter until translucent.
3. Move them to the outer heat zone to keep warm.

Step 4: Prepare the baked beans mixture

1. Place the soaked navy beans in the center cooking zone.
2. Stir in maple syrup, brown sugar, apple cider vinegar, ketchup, Dijon mustard, smoked paprika, salt, and pepper.
3. Slowly add water while stirring.
4. Let the beans simmer, stirring occasionally to ensure even cooking.

Step 5: Allow beans to thicken

1. Move the beans to a slightly cooler zone of the griddle.
2. Continue to cook for about 30–40 minutes, stirring occasionally.
3. Add cooked bacon back into the beans and mix well.

Step 6: Serve and enjoy

1. Once the beans have thickened and caramelized, transfer them to a serving dish.
2. Serve hot alongside your favorite grilled meats or cornbread.

Tips

• Use high-quality maple syrup for maximum flavor.
• Adjust the sugar and vinegar balance based on your preferred level of sweetness.
• For a spicier kick, add a teaspoon of cayenne pepper.
• Move ingredients around the Arteflame cooktop to find the perfect heat zone for each stage of cooking.
• For an even richer flavor, use smoked bacon.

Variations

1. Spicy BBQ Beans: Add 1 tablespoon of your favorite BBQ sauce and a pinch of cayenne pepper.
2. Whiskey-Infused Beans: Stir in 2 tablespoons of bourbon for a deep, smoky flavor.
3. Vegetarian Beans: Omit bacon and use smoked paprika and a dash of liquid smoke instead.
4. Southern-Style Beans: Add a pinch of cinnamon and a splash of molasses for extra richness.
5. Smoky Chipotle Beans: Stir in 1 diced chipotle pepper in adobo sauce for a bold heat.

Best pairings

• Grilled steaks or ribs
• Cornbread
• Smoked sausage
• Grilled vegetables
• Cold craft beer

Conclusion

These Indiana-inspired campfire-style Hoosier beans take on a whole new level of flavor when grilled on the Arteflame. The combination of smoky bacon, sweet maple syrup, and tangy vinegar creates an irresistible dish that pairs perfectly with any outdoor feast. Once you try beans cooked this way, you’ll never go back to canned beans again!