Cole Slaw. To round out the meal, beans seemed like the perfect choice. I do love beans, that's for sure. My family likes the California Barbecue Beans I've posted before. I'm always on the lookout for Ranch Style beans. I recently saw a Pioneer Woman episode, on Food Network, for these campfire beans. Since they're made with pinto beans, one of my favorites, this seemed like a good time to make them.
Rinse and clean 4 cups of pinto beans. Smoked Ham hocks (or shanks) give a smoky flavor to beans, so I tossed in a couple of them, covered the beans with water and cooked them for a couple of hours; check every so often that the water doesn't evaporate, which mine never did.
The funny thing is, Ree's recipe doesn't specifically say what to do with the ham hocks. I simply removed them, and pulled them off the bone, chopped them, and set them aside.
The veggies include diced onion and two red bell peppers. I decided to use only one red bell pepper, and plenty of minced garlic-- about 4 large cloves. The spices includes chili powder, salt & pepper, but added cumin, because I love it.
Yep, they thickened nicely...
The smoked brisket turned out perfectly-- and I will share that recipe next. My husband did a great job with that brisket-- my mouth waters, just remember that dinner.
So far, this Memorial Weekend is off to a chilly, drizzly start. So far, the forecast isn't looking so "hot". That won't stop us from doing some grilling for this three-day "unofficial" start of summer. Sunny days will come in no time at all, and this gives us an excuse to go to a matinee-- along with the rest of the crowds.
A printable recipe card is at the end of this post. If you can't view it, click here to see it.