COWBOY BEANS EASY RECIPES
EASY COWBOY BEANS RECIPE - FOOD.COM
My family eats this as a main dish, usually with cornbread, but it's a wonderful side dish for picnics, potlucks, and camping. We like it sweet, so we add another 1/4 cup of brown sugar, but you could also spice it up by adding jalapenos or another kind of chilies. It's even good cold! It freezes very well, too.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon until crispy. Drain and crumble. Put in large pot.
- Brown ground beef and onions together. Drain. Add to pot. (Bacon can be cooked with the ground beef and onions if cut into chunks. I use kitchen shears to just cut through all the slices--into about 1-1/2" chunks.).
- Add the rest of the ingredients to the pot. DO NOT drain the beans! Stir everything together.
- Bring to a boil, then turn down heat and simmer for about an hour. If you're going to let it simmer, don't add the lima beans right away, as they tend to fall apart.
- These are generally better the next day, but are might fine the same day!
Nutrition Facts : Calories 532.7, FatContent 18.8, SaturatedFatContent 6.5, CholesterolContent 42.7, SodiumContent 964, CarbohydrateContent 71.7, FiberContent 13, SugarContent 31, ProteinContent 21.7
COWBOY BEANS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Steps:
- Brown 2 ounces diced chorizo in a skillet with olive oil. Add 1/2 diced onion and cook 4 minutes. Stir in 1/2 diced jalapeno, 1 teaspoon each dried oregano, chili powder and minced garlic, and 1 chopped tomato; cook 1 minute. Add a 15-ounce can pinto beans (undrained) and 3/4 cup water; simmer 15 minutes. Season with salt, pepper and hot sauce.
Nutrition Facts : Calories 191 calorie, FatContent 8.5 grams, SaturatedFatContent 2 grams, CholesterolContent 12 milligrams, SodiumContent 593 milligrams, CarbohydrateContent 18 grams, FiberContent 7 grams, ProteinContent 10 grams, SugarContent 2 grams
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COWBOY BEANS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
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- Brown 2 ounces diced chorizo in a skillet with olive oil. Add 1/2 diced onion and cook 4 minutes. Stir in 1/2 diced jalapeno, 1 teaspoon each dried oregano, chili powder and minced garlic, and 1 chopped tomato; cook 1 minute. Add a 15-ounce can pinto beans (undrained) and 3/4 cup water; simmer 15 minutes. Season with salt, pepper and hot sauce.
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