Cowboy Beans
You can never have too many main course recipes, so give Cowboy Beans Head to the store and pick up pinto beans, garlic, onion, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 2 hours and 22 minutes.
Instructions
Watch how to make this recipe.
In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking). Turn off the heat.
Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes.
Add onion and cook for about 3 minutes or until translucent.
Transfer bacon and onion mixture to the pot with the beans. Wipe pan clean. In same pan cook chorizo over medium heat until crisp, about 1 minutes. Using a slotted spoon, remove the chorizo and drain on paper towels.
Add to the beans. Season lightly with salt, if necessary. Stir the beans over medium-high heat until heated through.
Remove the bay leaf and ham hock and discard. Ladle into bowls and serve.
Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans. Proceed as above but reduce the cooking time to 1 hour.