CAMPFIRE BEAN 'N' HAM SOUP
These are the best beans and ham you'll ever taste-bar none! Friends rave about this hearty soup that I serve hot off the grill. For easy cleanup, consider covering the outside of your Dutch oven with heavy-duty foil first. -Tom Greaves, Carrollton, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 9
Steps:
- Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Chop 1 onion; slice second onion and separate into rings. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions; stir in the remaining ingredients. Cover pan and place on the grill rack over indirect medium heat., Cover grill; cook for 1 hour or until beans are almost tender. Uncover Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks.
Nutrition Facts : Calories 197 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 612mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
CAMPFIRE BEANS
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
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 :
JEAN'S BEANS, AT HOME OR IN CAMP
This recipe, for beans is soooo delicious that you really do have to try it - Here is what they had written about the recipe - "Jean doubts if her beans are ever the same twice. She starts with a mixture of dry beans, as many as 7 different kinds, adds ham joints, pork hocks, salt pork or bacon ends, then the sauce": The beans may include one or more of the following: small white navy beans, the larger Great Northern beans, pinto, limas, kidney, blackeye, garbanzos or chickpeas. Have fun with this recipe! A final word about the beans - to speed up the soaking process, cover the dried beans with water, bring to a boil, and simmer for 2 minutes. Then remove from heat and let stand, tightly covered, for 1 hour. Blanching beans like this is equivalent to about 8 hours soaking.
Provided by Chef mariajane
Categories Camping
Time 9h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put assorted beans into a large heavy pot and cover with water, about three or four times as much water as beans. Let stand overnight. Drain and cover with fresh water. Cover, bring to boil, then simmer slowly until tender. Test for doneness on beans by blowing on them. If done, the skins will blow right off. The small navy bean will take longer to cook. Do not add meat or other ingredients yet or the beans will not soften. They should boil alone in the water until tender.
- When beans are tender, drain, reserving the liquid. Stick whole cloves in the onion and add to the cooked beans. Add molasses, brown sugar, maple sugar, ketchup, dry mustard, salt Worcestershire sauce and half the reserved liquid. Add meat. Cover and bake at 250F for 6-9 hours, adding extra bean water or more ketchup if the mixture becomes dry Uncover for the last half hour and adjust seasonings, if necessary.
- For camp, prepare the beans up to the final baking stage. Then dig a hole at least 4 inches deeper then the heavy iron bean pot. Prepare enough coals to have a good layer underneath the pot and on top of it. Put the bottom layer of hot coals into the hole, then lower the pot into the hole, covering the lid with foil to keep out any dirt. Cover with remaining coal and bury with at least 3-inches of dirt. Bake in the pit for at least 4 hours, watching that the dirt stay in place, thus holding in the heat.
Nutrition Facts : Calories 150.8, Fat 0.7, SaturatedFat 0.1, Sodium 649.4, Carbohydrate 37.2, Fiber 0.7, Sugar 30.6, Protein 1
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.
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