Photo: Cowboy Beans Recipe
Ingredients
- 2 cups pinto beans, cleaned, soaked overnight in a non-reactive bowl and drained; liquid discarded
- 1 ham hock
- 1 bay leaf
- 3 cloves garlic, peeled
- 1 whole jalapeno chile
- 5 cups water
- 2/3 cup finely chopped white onion,
- 2 slices thick-cut bacon, finely chopped
- 4 ounces pork chorizo, casing removed
- Salt and freshly ground black pepper
Directions
In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking). Turn off the heat.
Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes. Add onion and cook for about 3 minutes or until translucent. Transfer bacon and onion mixture to the pot with the beans. Wipe pan clean. In same pan cook chorizo over medium heat until crisp, about 1 minutes. Using a slotted spoon, remove the chorizo and drain on paper towels. Add to the beans. Season lightly with salt, if necessary. Stir the beans over medium-high heat until heated through. Remove the bay leaf and ham hock and discard. Ladle into bowls and serve.
Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans. Proceed as above but reduce the cooking time to 1 hour.
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By jimpete53
north attleboro,ma
on May 24, 2012
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i've baked and cooked beans per graces(my mom recipes.but i've never run into a batch like these.we've made chilli,boston baked, bean hole beans,and all the rest.i tried these about 3 months ago.i tweeked them a bit as did a few others.added canned tomatos,extra hot peppers,and cooked them a touch thicker than the original recipe. they came out pretty good. now w/ the memorial day cookout looming, i've had several requests for "those spicy beans you made" to go with my ribs.how can i let the down...i just hope i can do it again.cook on brothers & sisters! p.s. my wife says,"not bad for a truck driver..."
By mev_11903927
Greensboro, GA
on May 16, 2012
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Excellent. Substituted Chorizo with Andouille and ham slice for ham hock. Also, added one can of diced tomatoes. It is different from baked beans in that it is soupier. I did use dried beans and did the quick boil (on the package and let them sit while I prepped other ingredients. And yes, they do hold well over several days and taste even better. Note to Reviewers, Marcella's Corn and Poblano Lasagne is "otta this world good."
By momskijean
on May 06, 2012
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I soaked the beans overnight. In the morning I heated them to boiling as per the recipe then
put them in my crock pot. I cooked them on high for a couple of hours and then later in the day I added the onion bacon and chorizo and finished them on low. They were perfect! Great recipe.
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