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ap1224
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Posted 11:21 am, 09/30/2009
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COWBOY BEANS ½ lb bacon, lean1 pound lean hamburger1 onion¼ cup green bell peppers, diced (opt)1 16 oz can pork and beans1 16 oz can kidney beans1 16 oz can butter beans1 I oz can lima beans1 16 oz can northern beans¼ cup brown sugar½ tsp dry mustard¼ c. molasses or maple syrup1 bottle barbeque sauce½ tsp black pepperCut bacon into ¼ bits; brown in a large skillet. Remove bacon from rendered fat and set aside. In the bacon drippings, sauté the onion and pepper until tender. Add the ground beef and brown lightly. Put the meats into the bottom of a crockpot. Add the pork and beans with the liquid in them. Drain most of the juice from remaining cans of beans and add them with remaining ingredients into the crock pot. Mix well. Cook on high setting for 1 hour to get well heated. Set to low and allow to cook 5-6 hours. Stir occasionally. Check seasoning. May want to adjust including adding add’l brown sugar or syrup.
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JDaniel
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Posted 5:08 pm, 09/15/2009
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Your tip on cowboy beans is greatly appreciated. I use the easy way and cheat with baked beans, Canned diced tomatoes with green chilis and of course a little onion and other seasoning to your taste. I also add bacon and country ham with the ground chuck. Good eatin. Thanx
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Bushman
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Posted 5:27 pm, 09/09/2009
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Cowboy Beans by Texas Cooks
2 cups dry pinto beans, picked and washed
1 pound ground beef
1 medium onion, chopped
1 large jar Salsa (You pick the heat!)
1 Tbl garlic powder
1 Tbl chili powder
2 tsp ***in
10 cups water
salt and pepper to taste
Soak beans in water in large pot overnight, pick and sort the next day. Put
beans in large pot and bring to a boil. During this time, brown ground beef,
stirring to crumble. When beans start boiling add remaining ingredients and
reduce heat to low and cook for 2 - 3 hours or until beans are tender. Serve
hot with cornbread.
Texas Cowboy Chili Beans
8 pounds beef chuck roast
3 (10 ounce) cans diced tomatoes with green chile peppers (I like Hot)
2 large yellow onion, diced
2 tablespoons garlic powder
1 tablespoons ground ***in
2 tablespoons chili powder
2 Jalapeno's diced
3 cups dried pinto beans
Tomato juice; as needed
In a large stock pot over high heat,
brown roast on all sides.
Reduce heat to
medium low and add the diced tomatoes with green chile peppers,
yellow onion, garlic powder, ground ***in and chili powder.
Cover and simmer until meat comes apart easily, about 3 to 4 hours.
Meanwhile, rinse the pinto beans and soak them in a bowl of warm water.
Remove cooked roast from the pot and set aside.
Rinse the pinto beans and pour them into the pot.
Pour in enough water to cover the beans and bring to a boil.
Cover and simmer until the beans are very tender, about 1 1/2 hours,
adding Tomato juice as needed.
Shred roast with fork and discard the fat.
Add the shredded meat to the cooked beans
and pour in enough water to cover.
Cover and simmer for 30 minutes
Yield: 25 servings
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iem28607
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Posted 5:07 pm, 09/08/2009
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how about giving us the recipe?
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JDaniel
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Posted 3:50 pm, 09/08/2009
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Has anyone ever had the pleasure of a nice bowl of Cowboy Beans. Recipe is easy, fast, and fairly cheap
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