By Michael Pendley
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A Dutch oven over an open fire is the perfect way to cook this hearty bean dish. You can serve it on the side, but with smoked sausage and ground venison, it makes a pretty good meal on its own. Put them on at lunch, and they will be ready when everyone comes rolling back into camp ready for dinner that evening.
Ingredients 1 lb. ground venison 1 lb. smoked sausage, sliced 1/2 lb. bacon, diced 1 yellow onion, diced 2 16-oz. cans Great Northern beans 1 16-oz. can pinto beans 2 16-oz. cans red beans 1 21-oz. can apple pie filling 1 cup barbecue sauce 1/2 cup ketchup 1/2 cup brown sugar 1/4 cup sorghum 2 tbs. Worcestershire sauce 1 tbs. salt 1 tsp. ground mustard powder 1 tsp. Cajun seasoning blend 1 tsp. black pepper 1 tsp. ground sage 1/2 tsp. garlic powder 1/2 tsp. chili powder 1 jalapeno, diced (optional) Directions In a 10- or 12-inch Dutch oven suspended over an open fire or nestled in the coals at the edge of your campfire, start by cooking the bacon. Once the fat has rendered, add the diced onion. Cook until the onion is soft and translucent. Add the ground venison and sliced sausage. Cook until the venison is browned through. Add the beans, apples, and the remaining ingredients. Stir to blend everything well. Cover the Dutch oven. If you are cooking in the coals, add a few coals to the lid. Simmer for 3 to 4 hours.
