Campfire Beans Recipes

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CAMPFIRE BEANS



Campfire Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 4h40m

Yield 12 servings

Number Of Ingredients 8

4 cups dried pinto beans
1 whole ham hock
4 cloves garlic, minced
2 red bell peppers, diced
1 whole onion, diced
2 teaspoons chili powder
2 teaspoons ground black pepper
1 1/2 teaspoons salt

Steps:

  • Rinse the beans under cold water, sorting out any rocks or particles. Place the beans in a stockpot with the ham hock and cover with water by 2 inches. Bring to a boil, and then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.
  • Throw in the garlic, red bell peppers and onions. Cover and continue cooking for another hour or two, remembering to check the water level.
  • Add the chili powder, black pepper, and salt (or more to taste). Then cover and cook until the beans are lovely and tender, another 20 to 30 minutes. The liquid should be very thick and stew-like, not thin like a soup.
  • Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

CAMPFIRE BEANS



Campfire Beans image

Provided by Marcela Valladolid

Time 10h15m

Yield 6 servings

Number Of Ingredients 5

4 strips bacon, cut into 1-inch pieces
1/2 medium white onion, finely chopped
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 cups pinto beans, soaked overnight, drained

Steps:

  • Heat a cast-iron pot over medium-high heat. Add the bacon and cook for 5 minutes. Add the onion and saute until beginning to soften and become translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Season with salt and pepper. Add the beans and 5 cups water to the pot, stirring to combine. Bring the beans to a boil, reduce the heat and cover. Cook over medium-low heat until the beans are tender, about 2 hours. Adjust the seasoning, if necessary.

CAMPFIRE BEANS



Campfire Beans image

Provided by Food Network

Categories     side-dish

Time 3h20m

Yield 20 servings

Number Of Ingredients 10

4 pounds pinto beans, picked over and rinsed
1 pound bacon (or salt pork), chopped
1 large onion, chopped
2 cloves garlic, chopped
3 tablespoons chili powder
2 tablespoons sugar
2 tablespoons salt
2 tablespoons freshly ground black pepper
1 (12-ounce) can diced tomatoes with green chiles
3 whole jalapeno peppers

Steps:

  • Place beans in a large pot with a tight-fitting cover and add enough water to cover beans by about 2 inches. Bring to a boil over high heat. Meanwhile, place bacon, onion, and garlic in a medium cast iron frying pan and brown the mixture, while stirring, over medium heat. Add bacon mixture to beans. Reduce heat and simmer until beans are soft, about 3 hours total cooking time, adding more hot water if needed. Add chili powder, sugar, salt, pepper, diced tomatoes with green chiles, and jalapeno peppers. Simmer for another 10 minutes and then serve.

CAMPFIRE BEANS RECIPE - (4.2/5)



Campfire Beans Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 9

4 cups dried pinto beans
1 whole smoked ham hock (or shank)
4 cloves garlic, minced
1 red bell pepper, diced
1 whole onion, diced
2 teaspoons chili powder
2 teaspoons ground black pepper
1 1/2 teaspoons salt
1 tsp. cumin (optional)

Steps:

  • Rinse the beans under cold water, sorting out any rocks or particles. Place the beans in a stockpot with the ham hock and cover with water by 2 inches. Bring to a boil, and then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed. Remove the ham hock and remove the meat from the bone. Chop and set aside, discarding any cartilage or extra fat. Throw in the garlic, red bell peppers and onions. Add the chili powder, black pepper, and salt (or more to taste. Cover and continue cooking for another hour or two, remembering to check the water level. Cook until the beans are lovely and tender, another 20 to 30 minutes. Add the shredded ham hock back to the beans. The liquid should be very thick and stew-like, not thin like a soup. Give one final taste, and adjust any seasonings to your liking. TASTING NOTES: Serve with hot sauce, or add 1 finely chopped jalapeno towards the last 20-30 minutes of cooking, if you want a lot more heat!

PIONEER WOMAN'S CAMPFIRE BEANS



Pioneer Woman's Campfire Beans image

Another great recipe from the Pioneer Woman as shown on the foodnetwork. Serve with cornbread for a main dish or use on tacos, nachos, etc.

Provided by linguinelisa

Categories     Beans

Time 4h40m

Yield 10 serving(s)

Number Of Ingredients 8

4 cups dried pinto beans
whole ham hock
4 garlic cloves, chopped
1 medium onion, chopped
2 red bell peppers, seeded and chopped
1 1/2 teaspoons salt
2 teaspoons black pepper
2 teaspoons chili powder

Steps:

  • Sort beans and pick out rocks. Rinse and put in large stock pot. Cover with water by 1 inch and add the ham hock. Bring to a boil then cover and reduce heat to simmer. Cook 2 hours, checking often to see if more water is needed.
  • After initial 2 hours cooking, add remaining ingredients. Cover and cook 1 hour more (adding more water if necessary).
  • Remove lid after hour is up and continue cooking for 20 to 30 minutes till done. What you want is the consistency of a stew rather than a soup.
  • Serve with cornbread or on nachos, tacos, etc.

Nutrition Facts : Calories 284.1, Fat 1.1, SaturatedFat 0.2, Sodium 368.6, Carbohydrate 51.7, Fiber 13, Sugar 3.1, Protein 17.1

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