Campfire Beans
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.
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
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!
Recipe source: Adapted from "The Pioneer Woman: