Best Campfire Beans Recipes

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CAMPFIRE BEANS



Campfire Beans image

Served with cheese-topped corn bread, this is delicious!-Flo Rahn, Hillsboro, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

1/2 cup barbecue sauce
1/2 cup ketchup
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/2 pound ground beef, cooked and drained
1/2 pound bacon strips, cooked and crumbled
1/2 pound uncooked bratwurst links, cut into 1-inch slices, cooked and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-3/4 ounces) pork and beans
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (16 ounces) chili beans, undrained

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.

Nutrition Facts :

CAMPFIRE HAMBURGER AND BEANS



Campfire Hamburger and Beans image

Although I did make this "car camping", when my sons were young, it is a quick and easy, at home, top of the stove, one skillet dish. Sometimes, I use bacon, sometimes not. You might want to use less catsup, sugar, and molasses if you want it less sweet.

Provided by Sweetiebarbara

Categories     Beans

Time 1h

Yield 1 pan of HamburgerBeans, 4 serving(s)

Number Of Ingredients 8

2 slices bacon (optional)
1 lb ground chuck
1 large onion (chopped)
1 (18 ounce) jar baked beans (I use B&M beans)
1 teaspoon dry mustard (like Coleman's)
1/4 cup catsup
1/4 cup dark brown sugar
1/4 cup dark molasses

Steps:

  • If using bacon, cut into 1" strips crosswise and saute over medium heat with onions until translucent, then add beef. Otherwise start with next step.
  • Cook beef and onions over medium high heat until onions are done, about 5-10 minutes.
  • Drain fat. (I tilt the pan, and use a turkey baster to get rid of the excess fat.).
  • Add remaining ingredients, stir, mixing throughly, and turn heat to low.
  • Continue cooking until hot and bubbly (15-30 minutes), then serve in bowls.

Nutrition Facts : Calories 523.9, Fat 20.1, SaturatedFat 7.8, Cholesterol 78.2, Sodium 682.5, Carbohydrate 63.6, Fiber 6, Sugar 40.2, Protein 26.6

CAMPFIRE BEANS



Campfire Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 4h40m

Yield 12 servings

Number Of Ingredients 8

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

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.

CAMPFIRE BEANS



Campfire Beans image

Provided by Marcela Valladolid

Time 10h15m

Yield 6 servings

Number Of Ingredients 5

4 strips bacon, cut into 1-inch pieces
1/2 medium white onion, finely chopped
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 cups pinto beans, soaked overnight, drained

Steps:

  • Heat a cast-iron pot over medium-high heat. Add the bacon and cook for 5 minutes. Add the onion and saute until beginning to soften and become translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Season with salt and pepper. Add the beans and 5 cups water to the pot, stirring to combine. Bring the beans to a boil, reduce the heat and cover. Cook over medium-low heat until the beans are tender, about 2 hours. Adjust the seasoning, if necessary.

CAMPFIRE BEANS RECIPE - (4.2/5)



Campfire Beans Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 9

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)

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!

CAMPFIRE BEANS



Campfire Beans image

Make and share this Campfire Beans recipe from Food.com.

Provided by marisk

Categories     Beans

Time 3h20m

Yield 20 serving(s)

Number Of Ingredients 10

4 lbs pinto beans, picked over and rinsed
1 lb bacon, chopped (or salt pork)
1 large onion, chopped
2 garlic cloves, chopped
3 tablespoons chili powder
2 tablespoons sugar
2 tablespoons salt
2 tablespoons fresh ground black pepper
1 (12 ounce) can diced tomatoes and green chilies
3 whole jalapeno peppers

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.

Nutrition Facts : Calories 250.6, Fat 11.1, SaturatedFat 3.5, Cholesterol 15.4, Sodium 967.8, Carbohydrate 27.8, Fiber 8.9, Sugar 2, Protein 11.2

CAMPFIRE BAKED BEANS WITH PUFFED RICE TOPPING



Campfire Baked Beans with Puffed Rice Topping image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 12 to 15 servings

Number Of Ingredients 13

8 ounces bacon, diced, cooked and drained (3 tablespoons bacon grease reserved)
1/2 medium onion, chopped
3 cloves garlic, minced
Three 15-ounce cans pork and beans, 1 can drained of juice
3/4 cup raisins, chopped
1/4 cup maple syrup
1 1/2 teaspoons chili powder
Salt and pepper
1 cup puffed rice cereal
1 cup diced hamburger buns
1/4 cup cooked, diced bacon
11 tablespoons plus 1 teaspoon butter, melted
Salt and pepper

Steps:

  • For the baked beans: Heat a large cast-iron skillet over medium. Add the reserved bacon grease and the onions and garlic; cook, stirring occasionally, until the onions are tender, 10 to 15 minutes. Pour in the beans and stir. Add the raisins, maple syrup, bacon, chili powder and some salt and pepper, and stir to combine. Cook for about 20 minutes, until thick, stirring often to avoid sticking. Meanwhile, make the topping.
  • For the puffed rice topping: In a bowl, mix together the rice cereal, hamburger buns, bacon, melted butter and some salt and pepper. Pour into a medium cast-iron skillet and toast over medium heat, stirring, until light brown, about 15 minutes. Pour the topping over the beans and enjoy.

CAMPFIRE GREEN BEANS



Campfire Green Beans image

Five minute preparation at home, then into a plastic baggie for transport, and heat over an open fire!!! Yum!!! Please don't try to use frozen green beans - it just doesn't work. You can turn this dish into a complete meal by adding sliced sauteed chicken.

Provided by GIGI29715

Categories     Side Dish     Vegetables     Onion

Time 1h

Yield 6

Number Of Ingredients 6

2 tablespoons olive oil
1 large sweet onion, diced
1 clove garlic, chopped
¼ cup slivered almonds
3 (14.5 ounce) cans French-style green beans, drained
salt and pepper to taste

Steps:

  • Heat a large skillet over medium-high heat. Pour in olive oil, then mix in onion, garlic, and almonds. Saute until onions are translucent, about 5 minutes.
  • Stir in green beans and season with salt and pepper. Cover skillet with lid and cook for 3 minutes, stirring a few times so mixture doesn't burn. Transfer mixture to a shallow dish and place in refrigerator to cool. When cool, pack into a resealable bag.
  • At campsite, heat a skillet over the fire or camp stove, dump in contents of bag, and cook just until heated through.

Nutrition Facts : Calories 130.5 calories, Carbohydrate 13.2 g, Fat 7.6 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 673.3 mg, Sugar 6 g

PIONEER WOMAN'S CAMPFIRE BEANS



Pioneer Woman's Campfire Beans image

Another great recipe from the Pioneer Woman as shown on the foodnetwork. Serve with cornbread for a main dish or use on tacos, nachos, etc.

Provided by linguinelisa

Categories     Beans

Time 4h40m

Yield 10 serving(s)

Number Of Ingredients 8

4 cups dried pinto beans
whole ham hock
4 garlic cloves, chopped
1 medium onion, chopped
2 red bell peppers, seeded and chopped
1 1/2 teaspoons salt
2 teaspoons black pepper
2 teaspoons chili powder

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.

Nutrition Facts : Calories 284.1, Fat 1.1, SaturatedFat 0.2, Sodium 368.6, Carbohydrate 51.7, Fiber 13, Sugar 3.1, Protein 17.1

CAMPFIRE MESQUITE BEEF & BEANS



Campfire Mesquite Beef & Beans image

Number Of Ingredients 9

1/2 pound diet-lean or extra-lean ground beef
2 cups water
1/4 cup mesquite-flavored barbecue sauce
1 tablespoon chili powder
2 teaspoons beef bouillon granules
1 1/2 teaspoons ground cumin
1/2 teaspoon onion powder
1 can (15 to 16 ounces) kidney beans, rinsed and drained
2 cups uncooked wagon wheel pasta (rotelle) (4 ounces)

Steps:

  • 1. Spray 4-quart Dutch oven with cooking spray heat over medium-high heat. Cook beef in Dutch oven, stirring occasionally, until brown drain. 2. Stir in remaining ingredients except pasta. Heat to boiling reduce heat to low. Simmer uncovered 18 minutes, stirring occasionally. 3. Cook and drain pasta as directed on package. Spoon beef mixture over pasta. NUTRITION INFORMATION 1 Serving Calories 355 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 25mg Sodium 840mg Carbohydrate 57g (Dietary Fiber 7g) Protein 23g % DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 4% Iron 30% DIET EXCHANGES: 3 Starch, 2 Very Lean Meat, 2 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CAMPFIRE BEANS



Campfire Beans image

Provided by Food Network

Categories     side-dish

Time 3h20m

Yield 20 servings

Number Of Ingredients 10

4 pounds pinto beans, picked over and rinsed
1 pound bacon (or salt pork), chopped
1 large onion, chopped
2 cloves garlic, chopped
3 tablespoons chili powder
2 tablespoons sugar
2 tablespoons salt
2 tablespoons freshly ground black pepper
1 (12-ounce) can diced tomatoes with green chiles
3 whole jalapeno peppers

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.

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