Bean Hole BeansBean Hole Beans is another favorite recipe of my friend Linda. I'm told this pinto bean recipe dates back to the pioneer days. The trail cooks would bury all the ingredients for a bean dish in a sealed can in the ground over hot coals, with more hot coals on top (dutch oven style). In this way the beans could be left all day to simmer and get tender. Bean hole beans made the cooks job easier since the pot did not need constant attention - this makes this a great dish for us campers that prefer not to spend a lot of time cooking.
1 ½ cups dried pinto beans soaked overnight (or 2-16 oz cans pinto or cannelloni beans drained & rinsed)
Drain & rinse the dried beans. Put them in a pot over high heat, cover with cold water, and bring to a boil. Boil for 10 minutes. Drain Well. Heat the oil over medium heat. Add the onions & garlic & fry for 5 to 7 minutes until softened. Stir in the tomatoes and their juice. Add sage leaves, hot pepper sauce and pepper. Bring to a boil and continue boiling for 5 minutes, stirring. Add the cooked dried beans and pumpkin. Lower the heat, cover and simmer for about 1 hour until the beans are tender and the pumpkin is falling apart. If using canned beans, add the pumpkin to the pan and cook 45 minutes then stir in the beans. Salt to taste.
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