Buffalo Cowboy Caviar

Anita can attest to my (somewhat) shocking addiction to all things Buffalo wings, so she wasn’t surprised when I served up this Buffalo Cowboy caviar. What was surprising, though, was just how much we both absolutely loved it. Beans, peas, tomatoes, cilantro, green onions, all good things. But the crunch of the corn and the smoothness of the avocado, along with spicy Buffalo wing sauce pushed this side up a few notches on the ‘love it’ scale.
For a twist, use corn-on-the-cob that has been roasted on a grill or under the broiler until lightly charred. Cut the kernels from the ears and add to the caviar. You’ll need 3-4 good sized ears.

Also try my Cowboy caviar and my Georgia caviar recipes.

Buffalo Cowboy Caviar
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
For the salad
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1 (15 ounce) can black eyed peas, drained, rinsed
  • 1( 11 ounce) can corn, drained
  • 4 Roma tomatoes, seeded, diced
  • 2 large avocados, diced
  • 1 small red onion, diced
  • 1 orange bell pepper, diced
  • 1 cup green onions, diced
  • 1/4 cup cilantro, chopped
  • 2 jalapenos, seeded, diced
For the marinade
Instructions
  1. Place all of the salad ingredients into a large bowl.
  2. Whisk together the marinade ingredients and add to the salad. Toss to coat.
  3. Refrigerate for 1 hour before serving.

Smoked Blueberry Beanie Weenie

I do love a big, big batch of smoked baked beans. And I love beans and weenies. So I was intrigued when I came across this recipe for smoked blueberry beanie weenies. My first reaction was “What? Blueberry?”. Well, you often put maple syrup in beans and on pancakes. And you put blueberry syrup on pancakes… so maybe that’s where the original idea came from? Well, whatever spurred it, I love them. They are a very pleasant change from the usual beans that you’re expecting. Don’t tell anyone that there’s blueberry syrup in these beans. Just sit back and watch the surprise on their faces as they take their first bites.
Other than the addition of blueberry syrup, these smoked blueberry beanie weenies are pretty much your standard, awesome beanie weenies. It’s the syrup that’s the surprise. Since the syrup is fairly sweet I wasn’t real shy with the hot sauce. I wanted a little kick to go with the sweet.

Even my un-smoked beans and weenies are different. Try them.

Smoked Blueberry Beanie Weenie
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 (16 ounce) can great northern beans, drained and rinsed
  • 1 (16 ounce) can light red kidney beans, drained and rinsed
  • 1 (16 ounce) can dark red kidney beans, drained and rinsed
  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 3/4 cup blueberry syrup
  • 1/2 cup ketchup
  • 1 tablespoon Kosher salt
  • 1/4 teaspoon dried ginger
  • 2 teaspoons dry mustard
  • Freshly ground black pepper and hot sauce, to taste
  • Hot dogs, sliced as desired
Instructions
  1. Fire up your smoker for cooking at 225 F. Use a light wood such as apple, maple or peach.
  2. Place the beans in a large bowl.
  3. Heat a medium saucepan over medium heat. Add the bacon and cook until just starting to crisp. Remove.
  4. Add the onion and saute until softened. Remove.
  5. Combine all but the hot dogs with the beans.
  6. Pour the mixture into a 8" x 13" disposable pan and place on the smoker, uncovered, for 3 hours.
  7. Stir in the hot dogs and cook another 30 minutes.
  8. Serve.

German Cowboy Dog

Bourbon baked beans, kraut and spicy mustard on a dog? Insanely good! Bourbon baked beans take your standard great dog and make it just fantastic. A little sweetness, then the crunch of the kraut, and the spicy kick from the mustard. Everything great in every bite. I coulld’ve eaten more of these German Cowboys dogs than I’ll ever admit online. Or admit even in person for that matter!
German Cowboy DogThe German Cowboy dog is another great menu item I ran across from Duke’s Gourmet Hot Dogs. They have the most fantastic hot dog menu I’ve ever come across. Every single one makes you drool!

Try my American cowboy dogs too. Giddy up!

German Cowboy Dog
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
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Total time: 
Serves: 4 servings
 
Ingredients
Instructions
  1. Cook dogs as desired.
  2. Toast buns.
  3. Add dogs to buns. Top with the warmed beans and kraut.
  4. Add mustard and devour.

Deep-Fried Chickpeas

Roasted chickpeas just won’t stay crunchy for long. As they cool they get soft and mushy. Ewwwww! The only way to get really crunchy, really great chickpeas is to deep-fry them. Then hit them with your favorite seasonings. Kosher or sea salt and freshly ground black pepper are perfect. Then devour.
Deep-Fried Chickpeas

I suggest you double the recipe when making these deep-fried chickpeas as you’ll eat half of them while you are finishing cooking the other half. They’ll stay crunchy longer than roasted peas, but they will get softer as time goes on. You won’t have to worry about that because they won’t last that long.

Also try my Kale chips.

Deep-Fried Chickpeas
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
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Serves: 4 servings
 
Ingredients
  • 1 can chickpeas
  • Vegetable oil
  • Your favorite seasonings
Instructions
  1. Empty can into a sieve. Rinse and drain well.
  2. Dump beans out onto a kitchen towel or a few layers of paper towels. Pat beans dry. Be thorough - they need to be as dry as possible.
  3. Heat 1/2" of oil in a Dutch oven to 325 F.
  4. Working in batches, SLOWLY add the beans to the hot oil. The beans will most likely splatter, specially if they aren't very dry, so keep your face and hands back as you add them to the hot oil.
  5. Fry for 4-5 minutes or until golden brown. Remove to a paper towel-lined plate to drain. Sprinkle with seasoning while they are still hot.
  6. Serve hot or cooled.

Tangy Pit Beans

After I finish writing this post I will curl up in front of a big bowl of these beans and go to town on them. I love baked beans, and this is a very, very good variation on the theme. They are not boring. They have just the right amount of tang. And since this recipe makes a big batch, it’s a great dish to take to a pitch-in or family picnic.
Tangy Pit BeansThese tangy pit beans were the perfect side for my smoked habanero meatloaf and cedar planked creamy mashed potato dinner.

If you’re in a hurry but still want great BBQ beans, try my quick fix version.

Tangy Pit Beans
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 servings
 
Ingredients
  • 2 tablespoons prepared yellow mustard
  • 3 cups ketchup
  • 1 cup diced sweet onion
  • 1 medium green bell pepper, chopped
  • 1 1/2 cups brown sugar
  • 1/2 cup honey
  • 1 1/2 tablespoons BBQ rub (I used our Memphis Rib Rub)
  • 2 (15 ounce) cans pork and beans
  • 2 (15 1/2 ounce) cans red kidney beans, rinsed, drained
  • 1 (15 1/2 ounce) can chili beans
  • 1 (15 1/2 ounce) can large butter beans, rinsed, drained
  • 1 (15 1/2 ounce) can pinto beans, rinsed, drained
  • 4-5 strips of bacon
Instructions
  1. Preheat oven to 350 F. You can also make these beans on your smoker at 250 F, but you'll have to increase the cook time to 3 hours.
  2. Whisk together the mustard and ketchup in a large bowl.
  3. Stir in the onion, pepper, sugar, honey, and rub.
  4. Add the beans, and slowly and gently fold in to mix well.
  5. Pour mixture into a deep 9" x 13" baking ban.
  6. Add bacon to top of beans and cover with foil.
  7. Bake for 45 minutes.
  8. Remove foil and bake another 15 minutes.
  9. Let rest 15 minutes before serving.

Barbecue Green Beans

Why have boring canned green beans when with the addition of a just a few ingredients you can have outstandingly good green beans. These barbecue beans have a great barbecue flavor. A hint of bacon (with a bit of crunch). And a bit of sweet. You will absolutely devour these.
Barbecue Green BeansI may add a small pinch of red pepper flake to these beans next time. Not too much, but I love a little heat with my sweet.

Also try my fire-eater green beans.

Barbecue Green Beans
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 2 cans unsalted cut green beans, drained
  • 6 slices thin-cut smoked bacon, chopped
  • 1/4 cup sweet onion, diced
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup brown sugar
Instructions
  1. Preheat oven to 350 F.
  2. Open green bean cans, drain, and add to a 9" x 9" casserole dish.
  3. Heat a large skillet over medium-high heat.
  4. Add the bacon and cook until starting to crisp, stirring often.
  5. Add the onion and cook until the bacon is crisped and the onion starts to soften.
  6. Add the ketchup, Worcestershire sauce and brown sugar. Stir and cook another 3 minutes.
  7. Pour bacon mixture over the beans and stir to combine.
  8. Place in oven and bake for 20 minutes.

Fire-Eater Campfire Beans

Who doesn’t love a big pot of beans? Even on a hot summer day, give me some spicy beans and cornbread and I’m set. These fire-eater campfire beans combine a simple, straight-forward bean recipe with the kick from Steven Raichlen’s fire-eater rub. I started out using the rub just on chicken (and mainly chicken wings, for a seriously good hot wing!), but now I find myself using it in a lot of dishes.
Fire-Eater Campfire BeansIf you have a few spare chunks of smoked pulled pork, toss them in the pot with these beans. They’ll add even more great smoky flavor, plus also a nice texture. Heck, it’s a meal-in-a-bowl! I’ve also enjoyed a big bowl of these beans with a grilled hot dog, sliced, thrown in. It makes for a great quick lunch!

Also try my super-easy doctored baked beans!

Fire-Eater Campfire Beans
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 servings
 
Ingredients
  • 2 cups dried pinto beans
  • 2 cups dried kidney beans
  • 1 whole ham hock
  • 4 cloves garlic, minced
  • 2 bell peppers, diced
  • 1 whole sweet onion, diced
  • 1-2 tablespoons fire-eater rub
Instructions
  1. Check beans for any rocks or bad beans. Rinse well.
  2. Transfer beans to a large pot and cover with water by 2 inches.
  3. Add the ham hock and cover.
  4. Bring to a boil, then reduce to a simmer and simmer for 2 hours. Add more water as needed.
  5. Add the garlic, peppers, and onion. Cover again and cook another hour or two. The beans should be starting to soften.
  6. Add the rub. Cover and cook another 20-30 minutes or until the beans are tender. The liquid should be nice and thick.
  7. Best served with cornbread.

Smoked Baked Beans

Man, these smoked baked beans are just flat out insanely good. You could make them in the oven, but it’s the smoky flavor that just makes these beans outstanding. They’re even better if you add a few chunks of smoked pork or beef.Smoked Baked BeansThis recipe makes a pretty good sized batch, but believe me, it won’t last long. People are going to want seconds if not thirds.

If you want a bit of kick to your beans, add some roasted jalapenos or a couple dashes of hot sauce. I cooked mine on a rack beneath some Tasso ham, which has a heavy dose of cayenne on it. All that spicy goodness dripped down into the beans giving them a really great kick. I made sure that the beans got hot enough that I didn’t have to worry if the ham drippings were fully cooked or not.

Smoked Baked Beans
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 servings
 
Ingredients
  • 2 (28 ounce) cans Bush's Original Baked Beans
  • 2 tablespoons ketchup
  • 1 teaspoon prepared yellow mustard
  • 1/3 cup brown sugar
  • 3 teaspoons molasses
  • 1 Vidalia sweet onion, chopped
  • 1 medium green bell pepper, chopped
Instructions
  1. Fire up your smoker for cooking at 250 F.
  2. Pour the beans into 9" x 13" aluminum pan.
  3. Stir in the remaining ingredients.
  4. Place onto the smoker and cook for 2 hours or until the vegetables are somewhat tender, stirring occasionally.