🌾 Chuckwagon Recipe #9🫘 Old Camp Pinto Bean & Smoked Ham Stew

Old Camp Pinto Bean & Smoked Ham Stew

A slow-simmered, humble classic—rich, filling, and made to warm you clear through.

Serves: 6–8Prep Time: 10 minutes Cook Time: 1½–2 hours (shorter with canned beans)

This is the kind of stew that would sit on the fire all afternoon—simple ingredients turning into something nourishing and deeply satisfying.

🥓 Ingredients

• 2 cups dried pinto beans, soaked overnight(or 2 cans pinto beans, drained & rinsed)

• 1½–2 cups smoked ham, diced (or ham hock)

• 2 tbsp bacon grease or butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 5–6 cups chicken or ham broth

• 1 bay leaf

• 1 tsp thyme

• ½ tsp black pepper

• Salt to taste (add near the end)

• Optional: splash of apple cider vinegar for balance

🍳 Instructions

1. Start the Base: In a Dutch oven, heat bacon grease. Add onion and garlic; cook until fragrant.

2. Add Ham & Vegetables. StirStir in diced ham, carrots, and celery. Cook 3–4 minutes.

3. Add Beans & Broth. Add soaked beans, broth, bay leaf, thyme, and pepper. Stir well.

4. Simmer Slow. Bring to a gentle boil, then reduce heat.

   • Dry beans: Simmer 1½–2 hours, until beans are tender

   • Canned beans: Simmer 40–45 minutes

5. Finish & Serve. Remove bay leaf. Taste and add salt as needed. Add vinegar if using. Serve hot with cornbread or biscuits.

🤠 Chuckwagon Tip

Beans were a trail staple because they stretched meals and fed many—this stew tastes even better the next day after the flavors settle.