Dave's Chuckwagon Cowboy Beans
My bean recipe comes from the back of a package of beans I bought several years ago; I've adjusted it to meet the spices you might find in the late 1880's. With these beans you can do the stove-top method, but it's easier to do in a Crock Pot because they can burn so easily, Soak the beans overnight and get them in the pot in the morning and they'll be ready by late afternoon.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- 2 cups water
- 2 teaspoons salt
- 1/4 cup chili powder
- 1 pound uncooked pinto beans soaked over night
- 3 large garlic cloves chopped fine
- 1 cup yellow onion chopped fine
- 1.5 pound bacon
- 2 large can (27 oz) diced tomatoes
- 1/2 cup ground cumin
- 2 teaspoons mexican oregano
- 1 4.5 ounce can chopped green chiles
- Carbohydrate 3.79808200885939 g
- Cholesterol 0.0286666666666667 mg
- Fat 1.44962257064416 g
- Fiber 1.36518901951345 g
- Protein 1.20284373646298 g
- Saturated Fat 0.13917182702143 g
- Serving Size 1 1 Serving (197g)
- Sodium 76.8712900712249 mg
- Sugar 2.43289298934594 g
- Trans Fat 0.22877850728593 g
- Calories 27 calories
Wash and soak 1 pound of pinto beans overnight. Drain and rinse the next morning. In a skillet, cook bacon until crisp. Remove bacon and chop. Saute onions and garlic in bacon fat. Add onion mixture, bacon and remaining ingredients to Crock Pot. Add 2 cups water and cook on low for 6 to 7 hours, depending on how soft you like your beans. stirring often. If beans get too thick, add more water as needed. Note: Do not substitute canned beans for the soaked dry beans in this recipe, because they would turn to mush.Dry beans are worth the effort.
