Slowly cooked cowboy beans are great at a summer barbecue.
Let’s be frank.
Yep, can’t escape it.
Eliezer Martinez
Thecowboy bean scene in Blazing Saddles.
I only watched that movie once and even I remember that scene.
Humorous cultural references aside, cowboy beans are actuallygood, and an excellent accompaniment to summer barbecues.
Eliezer Martinez
Cowboy Beans Ingredients
There are probably as many versions of cowboy beans as there are barbecue cooks.
The Secret Ingredient in Cowboy Beans
Coffee is the secret ingredient in many a chili recipe.
Traditionally, you’d use the odd, slightly burnt ends of Texas barbecue brisket or tri-tip.
Eliezer Martinez
The key is to add a smoky flavor from meat that can handle being cooked for a long time.
Don’t have smoked meat available?
you could use ground beef (cooked) and add some liquid smoke.
Eliezer Martinez
What Beans To Use for Cowboy Beans
As for the beans?
If you want, you’re free to use canned beans instead.
You’ll need four 15-ounce cans, drained.
Eliezer Martinez
Want to make your beans from scratch?
Here’s how to make themon the stovetoporin a pressure cooker.
Many things can cause this.
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Beans like to be stored in a cool, dry environment.
If you store beans in a humid, warm environment, they’ll get harder.
Finally, old beans take longer to cook.
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So, what to do?
If you want to use canned beans, use 4 (15-ounce cans), drained.
Combine Steps 3 and 4 and add the beans with the ham hock and BBQ sauce.
Simmer on low until the meat on the ham hock separates from the bone.
If you are not using the bacon fat, use 2 tablespoons of vegetable oil.
Soak the beans overnight and then drain.
Add the onion and saute for 3 minutes, stirring often, until translucent and just beginning to brown.
Add the garlic and saute for another 1 to 2 minutes.
Add the drained beans into the pot with the onions.
Add the ham hock, the water, a little salt, and the coffee.
Stir and bring to a simmer.
Cook for 1 to 2 hours.
(Some beans may take longer to cook, especially if they are older.)
The beans should be soft enough to chew but not mushy soft.
Add the barbecue sauce and stir to combine.
After an hour, check on the beans every 15 minutes.
If the beans begin to break down, remove from heat.
When the beans are done cooking, pull the ham hock and strip the meat from the bone.
Add the meat to the beans and discard the bone.
Add salt to taste.
Add pickled jalapenos to taste for some heat, if desired.
Serve with a little grated cheese and chopped red onion on top.
