Add new photo
image preview
Add To Cookbooks

    Campfire Beans

    2120
    Campfire Beans

    Photo by Foodiewife F.

    This recipe comes from The Pioneer Woman/Food Network. I made a couple of small tweaks-- for one, adding some cumin the beans, which I liked. Because I wasn't paying attention, I added all the spices at the same time that I added the vegetables, and the beans turned out great. In fact, there weren't many leftovers.

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

    • Unlock Grocery List!
    • 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

    • teaspoons salt

    • 1

      tsp. cumin (optional)

    Directions

    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!


    Nutrition

    More recipes by Foodiewife F.

    Member options

    By logging in, you can leave comments and rate this recipe.

    Sign In