Beans baked over an open fire
Baking beans over an open fire creates a perfect smoky flavor the Cowboy way.
• 2 pounds dry pinto beans (uncooked)
• 2 large onions, chopped
• 2 green chilies
• 2 pounds ham hock
• 2 tablespoons sugar
• salt and pepper, to taste
• 1 cup tomato paste
• Soak beans for at least 2 hours in a large pot with enough water to cover the beans and 1/2 tablespoon of salt.
• Drain the beans and set aside.
• Add ham hocks, onions, chilies and salt and pepper to a cast iron skillet or Dutch oven over a medium fire on the grill.
• Sauté until onions become clear.
• Add sugar and tomato paste and combine well.
• Simmer until beans become tender.
• Serve and enjoy!
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Perfectly sized, premium all natural cooking wood, available in hickory and oak, for pit or barrel-style cookers, offset smokers, pizza ovens, fire pits, and campfires.
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