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 or brisket, toss them in the pot with these Fire-Eater Campfire 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. Smoked sausage is great too. It makes for a great quick lunch!
I like to use my good ole trusty Dutch oven to make these beans and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
Also try my super-easy doctored baked beans!
Fire-Eater Campfire Beans
Ingredients
- 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
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.
Nutrition
Nutritional values are approximate.