2 cups dried pinto or navy beans, rinsed, picked over and soaked in water overnight
1 tablespoon cumin seeds
1/2 cup chopped yellow onion
1 cup diced uncooked salt pork or bacon
1 teaspoon chipotle chili powder
4 cloves garlic, chopped
1 teaspoon dried oregano
2 tablespoons tomato paste
2 tablespoons brown sugar
1 teaspoon kosher salt
Prepare a medium-hot campfire fitted with a grill rack.
Drain the beans and place them in a Dutch oven or deep pot. Add enough water to cover beans by 3 inches. Place pot on grate and cook at a low boil until beans are just tender, about 1 hour, covered during the final 30 minutes.
Drain beans and transfer to a bowl. Return Dutch oven to rack. Add the cumin seeds and saute briefly until fragrant. Add the onion and salt pork or bacon. Cook until lightly browned, about 5 to 10 minutes.
Add beans, the chipotle powder, garlic, oregano and enough water to just cover beans. Bring to a simmer then cover and cook for another 11/2 hours, or until meat and beans are tender.
Stir in the tomato paste, brown sugar and salt. Uncover and cook until sauce is slightly reduced. Adjust seasonings.
Makes 8 to 10 servings.
— Recipe adapted by The Associated Press from "Wood-Fired Cooking," by Mary Karlin (Ten Speed Press, 2009)