Pioneer Womans Campfire Beans Recipes

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.

Steps:

• Split the bananas lengthwise, but don't cut all the way through. The goal is to create a boat to hold the ingredients. Load the bananas 1/4 cup each of the caramel bits, chocolate chips and mini marshmallows. Crumble 1 whole graham cracker onto each loaded banana. Wrap individually in 8-by-10-inch squares of foil, and then place near the campfire to melt the candies. Open up and eat with a spoon.

Steps:

• For the vegetable and goat cheese quesadillas: Add the butter to a skillet with the mushrooms, onions, bell peppers and some salt and pepper and cook, stirring, until caramelized, 15 to 20 minutes.
• To build the quesadillas, spread one side of the tortillas with a little softened butter and place buttered-side down on individual heavy-duty foil squares. Top with a mixture of the Cheddar, Monterey Jack and goat cheese, sprinkle on a few jalapenos and then add some of the sauteed vegetables. Fold in half and seal into individual foil parcels. Cook on a hot campfire grill until warmed through and the cheese is melted, 3 to 5 minutes.
• For the cheese quesadillas: To build the quesadillas, spread one side the tortillas with a little softened butter and place buttered-side down on individual heavy-duty foil squares. Top with a mixture of the Cheddar and Monterey Jack. Fold in half and seal into individual foil parcels. Cook on a hot campfire grill until warmed through and the cheese is melted, 3 to 5 minutes.

Steps:

• Rinse the beans under cold water, sorting out any rocks/particles. Set aside.
• In a heavy pot (cast iron), saute the bacon pieces until halfway cooked and the fat is rendered. Add the green peppers and onions to the pot and cook until starting to get brown, about 3 minutes. Add the beans and cover with water by 1 inch. Bring to a boil, and then add the brown sugar, ketchup, mustard, chili powder, salt, pepper and garlic. Reduce the heat to a simmer, place on the lid and cook until the beans are tender and the liquid is thick 3 to 4 hours.

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:

• Rinse beans under cold water, sorting out any rocks/particles.
• Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, 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.
• Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.
• Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

Steps:

• In a large bowl, combine the first eight ingredients; mix well. Add cooked beef, bacon and bratwurst. Stir in all of the beans. , Pour into a 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through.

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!