Campfire Beans

Name: Campfire Beans
Ingredients: 4 cups dried pinto beans; 1 whole ham hock; 4 cloves garlic, minced; 2 red bell peppers, diced; 1 whole onion, diced; 2 teaspoons chili powder; 2 teaspoons ground black pepper; 1 1/2 teaspoons salt

8 ingredients

11 steps

Ingredients

4 cups dried pinto beans
1 whole ham hock
4 cloves garlic, minced
2 red bell peppers, diced
1 whole onion, diced
2 teaspoons chili powder
2 teaspoons ground black pepper
1 1/2 teaspoons salt

Directions

1

Rinse the beans under cold water, sorting out any rocks or particles.
2

Place the beans in a stockpot with the ham hock and cover with water by 2 inches.
3

Bring to a boil, and then reduce to a simmer.
4

Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine.
5

Add more water as needed.
6

Throw in the garlic, red bell peppers and onions.
7

Cover and continue cooking for another hour or two, remembering to check the water level.
8

Add the chili powder, black pepper, and salt (or more to taste).
9

Then cover and cook until the beans are lovely and tender, another 20 to 30 minutes.
10

The liquid should be very thick and stew-like, not thin like a soup.
11

Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.