I was on my way home from Canada when I stumbled on this Backwoods Beans recipe. I call it that because it doesn’t have an official name. I was on the plane, browsing my Backwoodsman magazine and if you know this mag, people write in. Rusty Keller submitted this recipe and it sounded so good I knew I wanted to try it.

If you have never seen the Backwoodsman magazine, you should seek it out. I subscribe to it and have for a few years. It’s not monthly but maybe every three months, I’m not positive. Anyway, it’s old school. Not those glossy pages you see today with ads throughout. It’s thoughtful articles and people writing in with their thoughts, ways of life, methods, DIY, recipes and what have you. The recipe was in the Jan/Feb 2016 issue Vol. 37 in case you’re interested.

Don’t be fooled by the ingredients either. I’m a huge beaner and this makes a pot of beans like you cooked them all day. The bean gravy is divine and has the perfect spice level. It tastes like you cooked them all day, but you didn’t. I cooked this over a camp fire but you can just put it on the stove or put it in your slow cooker on low for 4-6 hours.

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[bctt tweet=”Backwoods Beans for a cold winter day…dooooo it!” username=”jaxxdrinkwater1″]

Backwoods Beans

Ingredients
A really big pot or slow cooker
5 cans of Jalapeno Ranch Style Beans, juice and all Ranch Style Beans
1 can of Rotel
2-3 cups of chicken broth
1 onion chopped
1 rotisserie chicken (or cooked ground beef, brisket, pulled pork or some other type of meat)

Directions:
Add all ingredients to a pot that can fit it all or your slow cooker. Start with 2 cups of chicken broth. If your pot can handle more, add it, if not don’t. I only added 2 cups and it was all good. Bring to a boil and then turn down to simmer for about an hour. It should be done. If you find it too liquidy, simmer to your liking.

Enjoy!

**Note: I used the Jalapeno Ranch Style Beans @ Wal-Mart or any other grocer. If you have kiddies, you may want to use regular, but the spice is not that hot. Also, notice this recipe calls for no salt or pepper. There’s no need; they come out perfect, so hold off if you will, before adding either. When it’s done or close to, taste it and decide.

To see it in action:
[embedyt] http://www.youtube.com/watch?v=oUlbtGI0JTk[/embedyt]

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