Cowboy Beans

Lou Kostura

By
@lkostura

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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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

6 Hr

Method:

Stove Top

Ingredients

2 lb
dried pinto beans
1
ham bone, or 2 ham hocks, or 1 lb bacon diced
10-15
anahiem peppers roasted and chopped
1 large
onion chopped
6-8
celery ribs coarse chopped
1
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
6-8
fresh bay leaves
salt to taste

Directions Step-By-Step

1
soak pinto's over night in water
2
add pintos to large stock pot with ham bone
3
roast Anaheim peppers
4
place peppers in a paper bag and seal to let steam for about 20 minutes
5
clean 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.
6
chop peppers and add to pot
7
add onions, celery, and garlic
8
add 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