Ham and Beans

Posted on Jun 30 2015 in
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  • 5 lb. dried beans
  • 2 smoked ham hocks or 1 lb. ham, chopped
  • 1 onion, quartered
  • 1 t. black pepper
  • ½ t. crushed red pepper
  • ½ t. salt


Soak dried beans the night before in a large pan or bucket. Use a container that is large enough for the beans so they do not swell out of the pan. Put beans in kettle with enough water to cover 8 inches. Add remaining ingredients. Stir beans once they begin boiling so they do not stick. Depending on the fire, it will take a couple of hours to cook. Continue adding water as it boils. When done, put out the fire from under the kettle or the food will scorch.

Cook's Notes

Cook’s note: Begin with dry kindling and cook with dry hickory or oak. Kettle should be one foot off the ground on three rocks. You cannot level the kettle unless you use three rocks or a tripod stand. You also may add 1 large potato, diced, and 1 large carrot, diced.

Sondra Rippy, Pekin, Ind.