Cowboy Beans - a KH Masterpiece
Just the thing for sittin' around the campfire, tellin' stories, singin' cowboy songs...
- Preparing Time: 15 minutes
- Total Time: 3 hours
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
pescatarian
- 3-4 cloves garlic minced
- 1 tube chorizo about 10-12 oz, mexican styke
- .5 onion chopped roughly
- 1 can (14 oz) red kidney beans
- 1 can (14 oz) white kidney beabs (cannelini)
- .5 tsp ground cumin
- Carbohydrate 1.40038 g
- Cholesterol 0 mg
- Fat 0.07220875 g
- Fiber 0.261312506556511 g
- Protein 0.19800125 g
- Saturated Fat 0.009804375 g
- Serving Size 1 1 Serving (14g)
- Sodium 0.991 mg
- Sugar 1.13906749344349 g
- Trans Fat 0.012817 g
- Calories 6 calories
Drain and rinse the beans. Fry the Chorizo, remove from pan and set aside. Put onions and garlic to the pan and saute until tender. Add a little oil if needed. Scrape up the crusty bits. Deglaze the pan with a little water. Add back the chorizo. Add the beans. Mix em up. Add a little water and bring to a boill; this is not meant to be dry like baked beans. Change it up by adding beer or coffee instead of water. I'm sure the cowboys would. Cover the bean pot and put in a 225 oven for 3 hours, more or less. Give em a stir and add a little more liquid if needed.
