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Spicy Cowboy Beans

1 lb Dried pinto beans
1 Fully cooked center-cut ham slice; cut into 1/2-inch cubes (1-pound) 1 1/4 lb Piece salt pork; rind scored in crisscross pattern
1 lg Onion; chopped
6 tb Chili powder
2 Garlic cloves; minced
1 Jalapeno chili; minced
2 ts Worcestershire sauce
1 ts Hot pepper sauce; (such as Tabasco)
1 Bay leaf


Place beans in heavy large Dutch oven. Add enough water to cover by 3 inches. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain.


Return beans to Dutch oven. Add enough water to cover by 2 inches. Add all remaining ingredients. Bring to boil. Reduce heat to medium. Simmer until beans are tender and liquid thickens, stirring frequently, about 3 hours.


Discard salt pork and bay leaf. Season beans with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle into bowls and serve.


Serves 6.



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