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:

• 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:

• Drain the beans and discard the soak water. Place in a large saucepan, cover with fresh water and simmer for 2 hours.
• Crumble the sausage into a large frying pan and cook until all the pink is gone. Drain off all but 1 tbsp of fat.
• Add the onions and saute until soft. Add the garlic and cook for 1 minute.
• Add the sausage mixture to the beans and simmer until the beans ore tender, about 1 to 1 1/2 hours.
• Add the basil, tamari sauce, lemon juice, Italian Seasoning, chili powder and jalapeno.
• Mash some of the beans with the back of a spoon to thicken the sauce a bit. Simmer for 30 minutes.