Cowboy Beans

Lou Kostura


I started making these years ago, they are always a big hit. They do take some time but on a lazy weekend they are just the thing, and well worth the effort. I like using a ham bone in mine, however if there is a lack of ham bone availability I have used a couple ham hocks or 1 lb. of bacon in its place. I've eaten this as a main dish or a side, your choice. By making such a large batch you can share or freeze some in zip lock bags, put in portion sizes for your family for later use.

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★★★★★ 1 vote
20 Min
6 Hr
Stove Top


2 lb
dried pinto beans
ham bone, or 2 ham hocks, or 1 lb bacon diced
anahiem peppers roasted and chopped
1 large
onion chopped
celery ribs coarse chopped
garlic head coarse chopped
28 oz can(s)
tomato crushed
28 oz. can(s)
tomato diced
28 oz. can(s)
tomato whole
48 oz
beer of your choice
fresh bay leaves
salt to taste


1soak pinto's over night in water

2add pintos to large stock pot with ham bone

Step 3 Direction Photo

3roast Anaheim peppers

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4place peppers in a paper bag and seal to let steam for about 20 minutes

Step 5 Direction Photo

5clean burned skins, seeds, stems, and ribs from peppers remember DO NOT RINSE PEPPERS IN WATER YOU WILL LOSE ALL THE NATURAL OILS AND A LOT OF FLAVOR.

6chop peppers and add to pot

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7add onions, celery, and garlic

8add remaining ingredients,cover, bring to boil for 30 minutes, reduce to soft boil or hard simmer for minimum 3 hours, longer is better. I cook mine 6-7 hours. STIR FREQUENTLY TO AVOID STICKING AND BURNING TO BOTTOM.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Hashtags: #beans, #pinto