Cowboy Beans
Cowboy Beans requires around 2 hours and 22 minutes from start to finish. One portion of this dish contains approximately 18g of protein, 16g of fat, and a total of 285 calories. This gluten free and dairy free recipe serves 6. Head to the store and pick up jalapeno chile, bacon, onion, and a few other things to make it today. It works well as a very reasonably priced main course. If you like this recipe, you might also like recipes such as Cowboy Beans, Cowboy Beans, and Cowboy Beans.
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.