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Prairie Fire Redux
Prairie Fire Redux

 

Prairie Fire Redux, I have worked on this recipe for over 35 years, (hard to believe that I’m that old) and have fine tuned it to a religious experience. These are great for tailgating and Super Bowl parties and just great eats. These are creamy, tender beans with a thick, rich smoked cheddar cheese sauce and a bit of zip to them.

I have experienced much debate from my friends as how to serve this. Whether I should serve it either as a dip with chips, or to roll it up in tortillas, or just spoon it into a bowl.  So, to keep the peace when we serve this dish now we set it up for whatever may be desired.  My favorite is to roll it up into burritos; Patti prefers a bowl and spoon. I never have any complaints and very little leftovers. So grab the Tabasco and set to…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Prairie Fire Redux
A Date Night Doins
Recipe

Prep Time: 20 minutes
Cook Time: 3 hours

Ingredients: Prairie Fire Redux
Note: I always double this.

  • 1 lb. pinto beans
  • 1 lb. pork sausage
  • 1 lb. sharp cheddar cheese, cubed or shredded (We used our smoked cheese)
  • 2 large ham hocks
  • 2 large sweet onions
  • 2 small cans diced green chilies
  • 3 beef bouillon cubes                  
  • 1 lb. butter
  • 2 Tbs. ground garlic
  • 2 Tbs. ground cumin
  • 3 Tbs. red pepper flakes
  • 2 Tbs. Chef of the Future Cajun Seasoning, or to taste

Link for smoking cheese: http://datenightdoins.com/cold-smoked-cheese-in-the-pacific-living-outdoor-oven/

Prairie Fire Redux
A Date Night Doins
Recipe

Cooking Directions: Prairie Fire Redux

Cook beans in a large pot as you would do any beans. Add ham hock/hocks, bouillon, red pepper and cumin. Simmer about 2 hours adding water as needed. Fry sausage and drain the grease. Add the sausage to the beans along with the garlic.

Continue cooking until the beans are tender and the soup is reduced and thick. You don’t want a lot of soup here; you may need to drain some off near the end. Pull the hocks out, remove bone and string the meat, then returning them to pot.

When the beans are tender with just enough sauce that the beans are not dry, add the cubed or shredded cheese and butter. Dice the onions and add to pot with the green chilies.  Keeping low heat, melt cheese and butter into a nice, thick sauce.

Serve in bowls with chips and tortillas on the side along with lots of cold beer (Patti likes a well chilled Chablis, I guess you can take the girl out of the city, but…) and Tabasco sauce.

Prairie Fire Redux
A Date Night Doins
Recipe

Prairie Fire Redux
Make a Pot of Beans

 

Prairie Fire Redux
Fry Sausage and Drain

 

Prairie Fire Redux
Add Cheese and Butter

Prairie Fire Redux
A Date Night Doins
Recipe

Prairie Fire Redux
As a Dip

 

Prairie Fire Redux
In a Bowl

 

Prairie Fire Redux
With A Splash of Tabasco

Prairie Fire Redux
A Date Night Doins
Recipe

Prairie Fire Redux
Pick your Favorite and Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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Our Thanks To:

Country Bob’s All Purpose Sauce www.countrybobs.com
Maverick Industries, Inc. 1-800-526-0954 help@maverickhousewares.com http://www.maverickhousewares.com/ 
Green Mountain Grills LLC 1 800 603 3398 Email: info@greenmountaingrills.com http://greenmountaingrills.com/contact/
Grill Grates http://www.grillgrate.com/
Q-Stoves Outdoor Wood Pellet Patio Heaters http://www.qstoves.com/  206-909-0397 vp@qstoves.com

Briggs True Texas Sauces & Seasoning https://briggstrue.com/
Bull Rack System EarthWorks Supply 503-678-7744 http://www.earthworkssupply.com/
Don Godke’s Downdraft http://dongodkesdowndraft.com/
Butcher BBQ http://www.butcherbbq.com/
Maverick ProTemp Instant Read Thermometer (Our Store)
Wood Fired Pizza Oven https://woodpelletpizzaoven.com/

Chef of the Future  https://www.chef-ofthefuture.com/ 973 780 5895 info@chef-ofthefuture.com
Meat Rake (360)-524-2087 Email: meatrakes@hotmail.com http://meatrake.com/
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861 www.grandvillesbbqsauces.com
The Smoking Wedgie Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-
Duck Fat Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-

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