Whenever we barbecue, our meal doesn’t quite feel complete without a side of beans. These Campfire Beans have a smoky flavor from ham hocks. They are always a popular side dish with our dinner guests.
A few weeks ago, we had a sneak peek into summer on our Coastal corner of California. We seized the moment, to fire up our Weber grill, and to invite friends for a backyard barbecue.
For the menu, I decided to make Beef Brisket, Homemade Barbecue Sauce, and Cole Slaw. To round out the meal, beans seemed like the perfect choice. I do love beans, that’s for sure. My family likes the California Barbecue Beans I’ve posted before. I’m always on the lookout for Ranch Style beans. I used with pinto beans–one of my favorites.
When I make pinto beans, I usually soak them overnight. This time, I took a shortcut by skipping that step. Just plan on four hours to allow the beans to cook low and slow.
Rinse and clean 4 cups of pinto beans. Smoked Ham hocks (or shanks) give a smoky flavor to beans, so I tossed in a couple of them, covered the beans with water and cooked them for a couple of hours; check every so often that the water doesn’t evaporate, which mine never did.
I simply removed the ham hocks, and pulled them off the bone, chopped them, and set them aside.
The veggies include diced onion and red bell peppers. I decided to use only one red bell pepper, and plenty of minced garlic– about 4 large cloves. The spices includes chili powder, salt & pepper, and I added cumin, because I love it.
I added all of the vegetables and the spices, at the same time, to the cooked beans– then I let this cook for a couple more hours.
I added the chopped ham, and turned the pot down to a low simmer, until the beans thickened.
TASTING NOTES: What I liked about these beans is the smoky flavor from the ham hock. I don’t regret using only one bell pepper, as opposed to two. I served the beans with hot sauce, on the side. The next time I made these, (during the last 20 minutes or so) I added two jalapenos…a little too hot for me! However, I think 1/2 a fresh jalapeno will make these perfect and would add even more flavor. The beans received a lot of compliments, from our dinner guest. They weren’t any leftovers, either.
Campfire Beans
Ingredients
- 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
Instructions
- 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.
Notes
Yum!! Can almost smell that smokey bean scent wafting through the screen.
I didn't grow up on beans as bbq fare, but I totally wish I had. These look so tasty and like total comfort food!
Yum! Looking for a simple, straight-forward bean recipe!
I knew the minute I saw this title I would love these beans. I'm a southerner and we love our beans.
I always soak beans too and I think it would be a good idea here as opposed to having to cook them for hours. Just my two cents. Have a wonderful weekend. Hope your weather improves.
Sam
Those beans look really good. Ham hocks are wonderful and I haven't used them in a long time. Thanks for the reminder.
So happy to be following your blog! 🙂
Kindly, Lorraine
As a kid, Mom "made" canned baked beans. Thankfully not often! These look really good! May just have to try them.
The biggest compliment is when there are no leftovers Debbie!!
Yum, one of my favorite summertime meals. I think I'll play it safe and soak the beans ahead of time. I like them to be nice and soft. Our weekend is overcast and a little damp too but that doesn't stop the grilling. I hope you are enjoying your long weekend.
I love beans and this is a wonderful recipe – the fact that there were no leftovers says it all!
Mary x
Nice recipe… I used to use smoked turkey legs in my beans, but can't find them anymore around here, so I've been using smoked ham hocks. I do the same thing… take the meat off the bone and add it back in. I think I need to make some beans!