These savory beans taste like they've simmered over a campfire for hours. It's the bacon that gives them great smoky taste in 15 minutes of cooking time. Make the beans at home up to 3 days ahead, then reheat them in a grill-safe kettle at your camp or picnic site.

Prep: 15 minutes Cook: 15 minutes

2 cups mushrooms, quartered
4 slices bacon, finely chopped
3 cloves garlic, minced
1 1/2 tsp. fennel seeds, crushed
1 tsp. mustard seeds
1 Tbsp. tomato paste concentrate or
2 Tbsp. tomato paste
One 14.5-oz. can diced tomatoes with basil, garlic, and oregano
2 sprigs fresh rosemary
3 Tbsp. balsamic vinegar
Two 15.5-oz. cans butter beans, rinsed and drained
One 15-oz. can cannellini beans (white kidney beans), rinsed and drained
Kosher salt (optional)
2 Tbsp. extra-virgin olive oil

1. In a large skillet cook mushrooms and bacon over medium-high heat, stirring often until the bacon is just beginning to brown around the edges and mushrooms are tender, 3 to 4 minutes. Drain most of the fat, leaving about 1 tablespoon.

2. Stir in garlic, fennel seeds, and mustard seeds and cook until fragrant, about 1 minute. Add tomato paste concentrate and let it cook for 30 seconds. Add undrained tomatoes, rosemary, and balsamic vinegar. Bring to boiling. Gently fold in the beans. Reduce heat. Simmer, covered, for 10 minutes. Remove the rosemary, season to taste with salt, if desired, and drizzle with oil. Serve or pack in a gallon-size resealable plastic bag or airtight container and keep chilled. Reheat before serving. Makes eight 2/3-cup servings.

Per serving: 262 cal., 13 g total fat (3 g sat. fat), 13 mg chol., 646 mg sodium, 31 g carbo., 9 g dietary fiber, 14 g protein.