Campground Bean Stew Recipe


My husband and I have embarked on a 3-month vacation traveling throughout the western United States. I’m going to share with you how we made this a fun and delicious adventure.

My first recipe share is a tabletop version of my dad’s Quebecois Beans which were beans cooked in a Dutch oven in a hole in the ground with coals from a fire. He called them "Shanty" beans and he used salt pork. Everything else is the same. If you camp in the middle of nowhere and you have a shovel with which to dig a hole you can cook them like he did. I’ll tell you how to do that in another blog.

Campground Bean Stew 

2 Servings (if you want more servings increase the ingredients proportionately)

bean stew


  • 8 oz small white beans such as navy beans
  • 24 oz water
  • Clove of garlic smashed
  • 1/2 small onion chopped OR  1 tbsp dried onion
  • 8 oz pancetta chopped
  • Salt and pepper to taste (I don’t use any. I think the pancetta is salty enough)
  • Optional: chopped tomatoes, chopped cooked sausage (Maybe left over from breakfast)


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