Traditional Ham Hocks and Beans cooked over a campfire (2021)

Cooking up a pot of traditional ham hock and beans over a fire. This is a great fall and winter recipe. Wonderfully delicious and will take the chill out of you after being out in the cold. Please check out more of my wonderful videos at:    / @wyomingdutchovencooking4656   Help support our channel by purchasing some of the items we have on our website: https://www.wyomingdutchovencooking.com/ Thank You! Traditional Ham Hocks and Beans 12” Dutch oven Ingredients: 1. 2 cups dry beans of your choice/medley or 4 cans of assorted beans rinsed and drained 2. 2 stalks of Celery coarsely chopped 3. 2 medium size Carrots coarsely chopped 4. 1 medium Onion coarsely chopped 5. 4 cups chicken broth 6. 1t Black pepper 7. 1t garlic powder or 3-4 garlic cloves minced 8. 1t ground Cumin 9. 1t Chili powder 10. 1 medium smoked Ham Hock cut 1” thick Directions: If using dried beans rinse and drain 2 cups. Then place in a medium size bowl and cover with cold water to soak overnight. In the morning rinse and drain them again and put them into the 12” Dutch oven. Mix the Ham Hocks down into the beans. Coarsely chop the Carrots, Celery, and Onion adding them to the Dutch oven. Next add the spices to the beans. Pour the chicken broth over all and stir together well. Put the lid on and hang the Dutch oven over the fire adjusting the distance above the flame to simmer the beans for about 2 hours. The longer it cooks the better the flavors will mix together. Enjoy with warm corn bread.