Photo: Cowboy Beans Recipe
Directions
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.
Per Serving (prepared with 2 teaspoons olive oil): Calories: 191; Total Fat: 8.5 grams; Saturated Fat: 2 grams; Protein: 10 grams; Total carbohydrates: 18 grams; Sugar: 2 grams; Fiber: 7 grams; Cholesterol: 12 milligrams; Sodium: 593 milligrams
Photograph by Antonis Achilleos
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By majesticmals_11...
Grass Valley, CA
on November 06, 2011
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Have made this a few times now and it's gotten rave reviews! Did a little tweaking on it. I started by doubling the recipe because it didn't make enough the first time. I used a little more chorizo and drained a lot of the fat. Instead of the canned beans I cooked my own pintos this time and since my Dad doesn't like chunky tomatoes I used a large can of tomato sauce instead. Used chicken broth instead of water and a little more to make more of a soup like consistancy. Flavor is killer and now a staple recipe in my box!
By Foodfan2
Oklahoma
on July 26, 2011
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This is like my mother's " cowboy" beans only we always use ground chuck, it's great with beef!
By GoodCookin4life
Detroit, MI
on July 02, 2011
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I've made this recipe twice, once to try it out and then again as a dish to share. I thought it was delicious and wanted to know what others thought. It was a big hit. Everyone asked for the recipe and said they preferred Cowboy Beans over the traditional baked beans. I'm making it again for the July 4th cookout.
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