Camp Beans Recipes

Steps:

• Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Chop 1 onion; slice second onion and separate into rings. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions; stir in the remaining ingredients. Cover pan and place on the grill rack over indirect medium heat., Cover grill; cook for 1 hour or until beans are almost tender. Uncover Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 12 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• At the same time, heat another large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place bacon, ground beef, onion, ketchup, and brown sugar in a slow cooker; mix well. Add baked beans, Great Northern beans, pinto beans, and pork and beans.
• Cook on Low, stirring often, about 4 hours.

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.

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.

Steps:

• Brown meat and onions, drain. Mix in all other ingredients and simmer for 1 hr on medium low, stirring occationally. You can add up to a cup of water if you like this dish thinner.

Steps:

• Place pink beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Place drained beans in a stockpot with enough cold water to cover. Bring to a simmer and cook until almost completely tender, about 1 hour 45 minutes.
• While beans are simmering, cook and stir bacon in a large saucepan over medium heat until cooked through but not crispy, 5 to 7 minutes. Add ham; cook and stir until ham is heated through, about 1 minute. Stir garlic into ham mixture and cook until garlic is fragrant, about 1 minute more. Add tomatoes, 1/2 cup water, ketchup, sugar, dry mustard, paprika, chili powder, salt, chipotle chile powder, and oregano. Bring to a simmer, reduce heat to low, and cook until flavors blend, about 30 minutes.
• Drain beans, reserving 1 cup of the cooking liquid. Combine beans, reserved liquid, and tomato mixture in the beans stockpot; bring to a simmer, reduce heat to low, and cook, stirring occasionally, until beans are tender and mixture has thickened, about 30 minutes.