Set somewhere between a cassoulet and Boston baked beans, this rich, hearty recipe is absolutely perfect for cooking round a campfire, says Gill Meller. You’ll need to get it going in the afternoon, ...

1. In a pot, combine the beans, chicken stock to cover and salt. Bring to a light simmer and cook for about 1.5 hours until tender and creamy. Add more stock if needed to keep the beans covered. 2.

1) Heat a large sauté pan on the coals of a campfire (or stove). 2) Add the lard or cooking oil and heat. Add the sliced bell peppers, chopped onion and the garlic cloves (remove the paper skin from ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." One of the very best things about summer is packing up the family and heading out on a camping trip.