You may remember my preference for outdoor cooking in the summertime, to keep the heat out of the house. This is never wiser than when cooking with dried beans, which need hours of soaking and then hours of heat to maximize their softeness.
Frijoles Charros is such a recipe. There are a number of variations on it, but it follows the old frontier model of dried beans and salt pork as its base. You saw plenty of versions of this north of the border as well. "Pork and beans" is an easy staple, and the base ingredients don't require refrigeration.
Here's a fancy version of the recipe, involving chorizo sausage. The version you see being cooked here omits the sausage and bacon in favor of more sugar-cured salt pork, because that's just what I happen to have on hand today. We're using home grown peppers and tomatoes. The oregano came from our herb garden.
The key to cooking beans over the fire is to revisit it regularly to stir the pot and add fresh, cold water. When the beans are tender, it should be ready to go.