cowboy beans

Name: Cowboy Beans
Prep time: 20 min
Cook time: 6 h
Yield: 8
Cuisine: American
Ingredients: 2 pound(s) 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

(1 RATING)

47 Pinches 6 Photos

Lou Kostura

Cleveland, OH

Updated on Apr 8, 2013

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.

Rate

prep time 20 Min

cook time 6 Hr

method Stove Top

yield 8-10 serving(s)

Ingredients

2 pounds 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 cans tomato crushed
28 oz. cans tomato diced
28 oz. cans tomato whole
48 oz - beer of your choice
6-8 - fresh bay leaves
- salt to taste

How To Make cowboy beans

Step 1

soak pinto's over night in water

Step 2

add pintos to large stock pot with ham bone
Step 3

roast Anaheim peppers
Step 4

place peppers in a paper bag and seal to let steam for about 20 minutes
Step 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.
Step 6

chop peppers and add to pot
Step 7

add onions, celery, and garlic
Step 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.
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