COWBOY BEAN BAG TOSS RECIPES

Name: Cowboy Pinto Beans
Yield: 6 to 8 servings
Ingredients: 1 pound dried pinto beans, debris removed, soaked overnight, and drained (see the Tip); 1/4 pound salt pork; 8 cups water, plus more as needed; 1 (14-ounce) can whole tomatoes with juice; 4 garlic cloves, crushed; 1 large onion, chopped; 2 tablespoons chili powder; 1 teaspoon ground cumin; 2 jalapeño chile peppers, seeded and chopped; 1 tablespoon Worcestershire sauce; 1 cup barbecue sauce or ketchup; 1 teaspoon kosher salt

COWBOY PINTO BEANS RECIPE - CHOWHOUND

Cowboy Pinto Beans Recipe - Chowhound image

This cowboy-style recipe for pinto beans turns legumes, tomatoes, barbecue sauce, chile peppers, and cumin into a warming stew or side dish.

Provided by Rick Browne

Categories Side Dish

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 pound dried pinto beans, debris removed, soaked overnight, and drained (see the Tip)
1/4 pound salt pork
8 cups water, plus more as needed
1 (14-ounce) can whole tomatoes with juice
4 garlic cloves, crushed
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
2 jalapeño chile peppers, seeded and chopped
1 tablespoon Worcestershire sauce
1 cup barbecue sauce or ketchup
1 teaspoon kosher salt

Steps:

Wash and pick over the beans, removing wrinkled or shrunken beans. Make several cuts into the salt pork down to, but not through, the rind. Combine the beans, salt pork, water, tomatoes, garlic, onion, chili powder, cumin, chile peppers, Worcestershire sauce, and barbecue sauce in a heavy saucepan or Dutch oven. Bring to a boil, then reduce the heat to maintain a low simmer. Cook very slowly, covered, stirring the beans up from the bottom occasionally and adding water if they start looking dry. Cook for at least 2 hours. When the beans are soft (not mushy) but still hold their shape, they are done. Serve hot.

Nutrition Facts : Calories 526

ULTIMATE HOME-COOKED COWBOY BEANS RECIPE

Ultimate Home-Cooked Cowboy Beans Recipe image

Provided by Chris Cockren

Number Of Ingredients 11

Ingredients

1 (16-ounce) bag dried pinto beans
2 tablespoons neutral-tasting oil, such as canola or vegetable oil
1 large onion, finely diced
1 (12-ounce) package bacon, cut into small-bite sized pieces
5 cloves garlic, minced
1 (15-ounce) can diced fire-roasted tomatoes
1/4 – 1/2 cup pickled jalapenos, finely chopped
Kosher Salt
Queso Fresco, crumbled
Cilantro, finely chopped
Pickled jalapeño slices

Steps:

Pour beans into a colander and rinse. Look over beans and make sure they are clean and free of any stones or dirt that might have made its way into the bag. Place beans and approximately 2 quarts (8 cups) of water into a large pot and bring to a boil over high heat.
Once boiling, carefully transfer the beans and water into a slow-cooker. Add oil, onion, and season with about 1/2 tablespoon of salt. Cook for at least 6 hours on high, although you can leave for a few hours more. I’ve also had success cooking them on low for 10-12 hours if that works better for you.
When beans in the slow cooker are ready, cook the bacon in a large pot over medium/medium-low heat until crisp, stirring to avoid burning. Once bacon is crispy, remove some of the bacon grease, leaving only about 1 tablespoon in the pot. Don’t throw away that liquid gold! Store in refrigerator for future use.
Add the garlic and cook for about 1 minute, stirring constantly. Add the can of fire-roasted tomatoes and a pinch of salt, and with a wooden spoon, scrape up any browned bits that are stuck to the bottom of the pan from cooking the bacon. Let mixture cook for about 3-4 minutes, stirring occasionally.
Stir in the beans with a slotted spoon, and then add enough of its cooking liquid to cover the entire mixture. Add the pickled jalapeño (1/2 cup will definitely give you a nice kick, so use less or more according to your spiciness threshold) and simmer on medium-low for about 20-30 minutes. Taste and season with more salt if necessary.
Serve in bowls topped with crumbled queso fresco, pickled jalapeños, and/or cilantro.
Cowboy Beans can be stored in the refrigerator for several days. They reheat very well in a saucepan over medium-low heat.

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