West Virginia Campfire Cast Iron Beans

Introduction

Nothing says comfort food quite like smoky, rich baked beans cooked right over an open flame. This West Virginia-style campfire baked beans recipe brings hearty flavor and traditional cooking together like never before. Using the Arteflame grill, you’ll create an unforgettable dish that’s both rustic and refined. We’ll cook these beans directly on the flat top cooktop, no pots or lids needed. Let's fire it up and discover how grilled baked beans can be the highlight of your next cookout!

Ingredients

• 4 cups cooked navy beans (or canned, rinsed and drained)
• 1/2 pound thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1/4 cup molasses
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon smoked paprika
• Butter (for griddling)
• Salt and pepper to taste

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the center of the grill bowl and soak them with a little vegetable oil.
2. Stack your firewood neatly on top of the napkins.
3. Light the napkins and let the fire build. Your grill will be ready in about 20 minutes.

Step 2: Prepare the bacon and onions

1. Melt butter on the flat top cooktop near the inner ring for higher heat.
2. Add chopped bacon and cook until crispy, stirring regularly.
3. Move the bacon to the outer flat top edge to stay warm.
4. In the rendered bacon fat, sauté diced onions until caramelized.

Step 3: Mix the beans

1. Combine the cooked beans, brown sugar, ketchup, molasses, vinegar, mustard, smoked paprika, and sautéed onions on the flat top griddle.
2. Stir using a metal spatula or grill-safe spoon. You can mix directly on the flat cooktop – no need for a pan.

Step 4: Grill the bean mixture

1. Pull the bean mixture to a medium heat zone of the flat top griddle (outer-middle ring).
2. Allow the beans to simmer and thicken, stirring every few minutes to avoid scorching. Let the sauce reduce naturally.
3. Add the crispy bacon on top during the final 5-7 minutes for a smoky finish.

Tips

• Cook beans near the edge of the griddle to maintain a gentle simmer without burning.
• Use butter over olive oil for better flavor and golden caramelization.
• If using dried beans, soak overnight and pre-boil before grilling to reduce cooking time.
• Covering the bean mix with a large metal bowl briefly can trap smoke and intensity flavor.
• Keep rotating your bean mixture to manage hot/cool cook zones efficiently.

Variations

1. Spicy Mountain Beans: Add minced jalapeños and a dash of cayenne for a West Virginia hot kick.
2. Meat Lovers Beans: Stir in grilled sausage slices or pulled pork along with the bacon for extra protein.
3. Apple-Maple Beans: Use maple syrup instead of brown sugar and add diced grilled apples for sweetness.
4. Bourbon BBQ Beans: Replace vinegar with West Virginia bourbon and toss in a splash of BBQ sauce.
5. Vegetarian Smoky Beans: Omit bacon and use smoked paprika, smoked salt, and grilled mushrooms for that deep flavor.

Best pairings

• Grilled cornbread or hoe cakes (cooked on the griddle)
• Reverse-seared pork chops or steak
• Pickled vegetables for contrast
• Chilled West Virginia cider or dark ale

Conclusion

West Virginia Campfire Cast Iron Beans bring that unbeatable smoky, sweet, and savory depth that only open-fire grilling can offer. With the Arteflame grill’s wide, even-heat cooktop, cooking your entire meal directly on the grill just makes sense — no need for extra pans or clean up. Perfect for the backyard or the campsite, this dish feeds the soul and satisfies every hunger level. Grab your spoon and plate up some real comfort.