Fire-Eater Campfire Beans

Who doesn’t love a big pot of beans? Even on a hot summer day, give me some spicy beans and cornbread and I’m set. These fire-eater campfire beans combine a simple, straight-forward bean recipe with the kick from Steven Raichlen’s fire-eater rub. I started out using the rub just on chicken (and mainly chicken wings, for a seriously good hot wing!), but now I find myself using it in a lot of dishes.
Fire-Eater Campfire BeansIf you have a few spare chunks of smoked pulled pork, toss them in the pot with these beans. They’ll add even more great smoky flavor, plus also a nice texture. Heck, it’s a meal-in-a-bowl! I’ve also enjoyed a big bowl of these beans with a grilled hot dog, sliced, thrown in. It makes for a great quick lunch!

Also try my super-easy doctored baked beans!

Fire-Eater Campfire Beans

Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 12 -16 servings
Author Mike

Ingredients

  • 2 cups dried pinto beans
  • 2 cups dried kidney beans
  • 1 whole ham hock
  • 4 cloves garlic minced
  • 2 bell peppers diced
  • 1 whole sweet onion diced
  • 1-2 tablespoons fire-eater rub

Instructions

  • Check beans for any rocks or bad beans. Rinse well.
  • Transfer beans to a large pot and cover with water by 2 inches.
  • Add the ham hock and cover.
  • Bring to a boil, then reduce to a simmer and simmer for 2 hours. Add more water as needed.
  • Add the garlic, peppers, and onion. Cover again and cook another hour or two. The beans should be starting to soften.
  • Add the rub. Cover and cook another 20-30 minutes or until the beans are tender. The liquid should be nice and thick.
  • Best served with cornbread.

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