Best Campfire Beans Recipes

CAMPFIRE HAMBURGER AND BEANS

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.

CAMPFIRE BEANS

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.

CAMPFIRE BEANS

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 BAKED BEANS WITH PUFFED RICE TOPPING

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 BEANS

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.

CAMPFIRE BEANS

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 GREEN BEANS

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.

CAMPFIRE BEANS RECIPE - (4.2/5)

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 MESQUITE BEEF & BEANS

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.

CAMPFIRE BEANS

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.

PIONEER WOMAN'S CAMPFIRE BEANS

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.