Cowboy Beans

Oh yeah, pardner! You’ll take to these cowboy beans like a horse takes to water! You’ll think you’re out on the prairie sitting by the chuck wagon after a long day of rustling steer.

Course Main

Cuisine American

Keyword beans, southwestern

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 388kcal

Author Mike

Equipment

Dutch Oven

Ingredients

1 pound dried pinto beans
2 tablespoons vegetable oil
1 medium sweet onion chopped
3 teaspoons garlic minced
1 ham hock smoked
2 cups water
2 cups black coffee brewed
kosher salt to taste
freshly ground black pepper to taste
1 ½ cups your favorite BBQ sauce
jalapenos roasted, chopped, for garnish
red onion chopped, for garnish
cheese shredded, for garnish

Instructions

Place the beans into a large pot or Dutch oven and cover with 1" of water.
Bring to a boil, then reduce heat to a simmer and simmer, covered, for 15 minutes.
Drain and reserve the beans.
Add the oil to the pot or Dutch oven over medium-high heat.
Add the onion and saute for 3 minutes, stirring, until just starting to soften.
Add the garlic and cook another 1 minute.
Add the beans back into the pot along with the ham shank, water, coffee and salt and pepper to taste.
Bring to a simmer and cover. Cook for 40 minutes or longer until the beans are just soft.
Stir in the BBQ sauce and cover again and continue to simmer until the meat falls away from the ham shank bone, about 2 hours.
Remove the shank and remove any meat. Chop and return the meat to the pot, stirring.
Serve hot with chopped roasted jalapenos, chopped red onion and shredded cheese.

Notes

Add a dollop of sour cream for a creamy cool twist.

Nutrition