drunken cowboy beans

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By Donna Graffagnino
from Bayou Country, LA

I got the original recipe from a friend but then I kicked it up and made it drunk. It's way better with the tequila and tasso or chorizo sausage, but you can use your favorite sausage or even ground beef if you like. This goes great with BBQ, steaks, or any Tex-Mex dishes that need a little side kick.

serves 6-8
prep time 20 Min
cook time 3 Hr 30 Min
method Stove Top

Ingredients For drunken cowboy beans

  • 1 lb
    dried pinto beans, washed and soaked overnight
  • 1 lg
    onion, diced
  • 1/2 lb
    tasso or chorizo, sliced or diced
  • 3 Tbsp
    chili powder
  • 1 Tbsp
    cumin
  • 1 Tbsp
    fresh cilantro, chopped
  • 1 c
    pace salsa
  • 1/3 c
    + 2 tbsp tequila
  • salt and fresh cracked pepper
  • 2 Tbsp
    chopped cilantro leaves for garnish
  • sliced jalapeno peppers for garnish
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How To Make drunken cowboy beans

  • 1
    Saute onions in a little olive oil, add spices and sausage. Cook till onions are clear. Add drained beans and enough water to cover. Bring to boil and reduce to simmer for 1 1/2 hours.
  • 2
    Add salsa and tequila, cook until beans are tender, about another 1 1/2 hours, adding water if needed, but not too much. Beans should be thick.
  • 3
    Taste and add salt and pepper as needed. Garnish with chopped cilantro or sliced jalapenos if desired.
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