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.
If 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
- 2 cups dried pinto beans
- 2 cups dried kidney beans
- 1 ham hock
- 4 cloves garlic minced
- 2 bell peppers diced
- 1 sweet onion diced
- 1-2 tablespoons Fire-eater rub
- 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.
Nutritional values are approximate.