Cowboy Beans with a Twist

Ingredients

• 2 cups (400g) dried pinto beans 2 cups (400g) dried pinto beans
• 6 slices bacon, diced 6 slices bacon, diced
• 1 large onion, diced 1 large onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/4 cup (60ml) molasses 1/4 cup (60ml) molasses
• 1/4 cup (60ml) ketchup 1/4 cup (60ml) ketchup
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 48g, 12g
• Protein: 14g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the pinto beans under cold water and remove any debris. Place them in a large bowl and cover with water. Let them soak overnight.
2. 2.
   In a large Dutch oven or pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
3. 3.
   Add the diced onion, minced garlic, and jalapeno pepper to the pot. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Stir in the chili powder, smoked paprika, cumin, and cayenne pepper. Cook for an additional minute to toast the spices.
5. 5.
   Drain the soaked beans and add them to the pot along with the cooked bacon.
6. 6.
   Pour in the molasses, ketchup, brown sugar, apple cider vinegar, and chicken or vegetable broth. Stir well to combine.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beans are tender and the flavors have melded together.
8. 8.
   Season with salt and pepper to taste. Serve hot.

Treat your ingredients with care...

• Pinto beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender.
• Smoked paprika — Opt for a high-quality smoked paprika to enhance the smoky flavor of the dish.
• Molasses — Choose unsulfured molasses for a richer and more complex taste.

Tips & Tricks

• For an extra smoky flavor, you can add a few drops of liquid smoke to the beans.
• If you prefer a spicier dish, leave the seeds in the jalapeno pepper or add additional cayenne pepper.
• Serve the Cowboy Beans with a dollop of sour cream or a sprinkle of fresh cilantro for added freshness.
• Leftover Cowboy Beans can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• This dish pairs well with cornbread or crusty bread to soak up the flavorful sauce.

Serving advice

Serve the Cowboy Beans as a main dish accompanied by cornbread or as a side dish alongside grilled meats, such as barbecued ribs or smoked brisket.

Presentation advice

Garnish the Cowboy Beans with a sprinkle of chopped fresh parsley or green onions to add a pop of color. Serve them in a rustic cast-iron skillet or a colorful ceramic dish to enhance the visual appeal.