Ingredients with Measurements:
- 1 pound dried pinto beans, rinsed and sorted
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 1 pound cooked ham, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1/2 cup ketchup
- 1/2 cup molasses
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons yellow mustard
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water
Special equipment needed:
- Large Dutch oven or heavy pot with lid
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a large bowl, cover the dried beans with water and soak overnight. Drain and rinse the beans before using.
2. In the Dutch oven, sauté the onion, garlic, and peppers over medium heat until softened, about 5 minutes.
3. Add the diced ham and cook for another 5 minutes, stirring occasionally.
4. Add the soaked beans, diced tomatoes, tomato sauce, ketchup, molasses, brown sugar, Worcestershire sauce, yellow mustard, chili powder, smoked paprika, cumin, salt, black pepper, and water. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the beans for 2-3 hours, stirring occasionally, until the beans are tender and the sauce has thickened.
7. Taste and adjust the seasoning as needed.
- Time:
Preparation time: 15 minutes (plus overnight soaking)
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 389
- Fat: 7g
- Carbohydrates: 62g
- Protein: 23g
- Fiber: 13g
- Sodium: 1225mg
Substitutions for ingredients:
- You can use any type of dried beans in place of pinto beans, such as navy beans or black beans.
- If you don't have ham, you can use bacon or sausage instead.
- You can use diced canned tomatoes with green chilies instead of plain diced tomatoes and jalapeno pepper.
Variations:
- Add 1 cup of corn kernels for a sweeter and crunchier texture.
- Use ground beef instead of ham for a heartier flavor.
- Add 1 tablespoon of liquid smoke for a smokier taste.
Tips and tricks:
- Make sure to soak the beans overnight to reduce cooking time and improve texture.
- Stir the beans occasionally to prevent them from sticking to the bottom of the pot.
- If the sauce is too thick, add more water or broth to thin it out.
- If the beans are not tender after 2-3 hours, continue cooking until they are soft.
Storage instructions:
- Let the beans cool completely before storing in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the beans in a saucepan over medium heat until heated through, stirring occasionally.
Presentation ideas:
- Serve the beans in a bowl with a dollop of sour cream and chopped fresh cilantro on top.
Garnishes:
- Sour cream
- Chopped fresh cilantro
- Shredded cheese
- Diced avocado
Pairings:
- Cornbread
- Rice
- Biscuits
- Salad
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Coleslaw
Troubleshooting advice:
- If the beans are too salty, add a peeled potato to the pot and continue cooking until the potato is tender. Discard the potato before serving.
Food safety advice:
- Make sure to soak the beans overnight and discard the soaking water to reduce the risk of food poisoning.
- Cook the beans until they are tender and the sauce has thickened to ensure they are fully cooked and safe to eat.
Food history:
- Cowboy beans are a traditional Western dish that originated on ranches and cattle drives in the late 1800s. They were typically made with dried beans, salt pork, and whatever vegetables were available.
Flavor profiles:
- Sweet, smoky, savory, and slightly spicy
Serving suggestions:
- Serve the beans as a main dish with a side of cornbread or rice, or as a side dish with grilled meats.
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