Actually, I’m not even sure what cowboy beans are, but this is what I imagine they may be. But they may not be this at all. Definitely do not tell your friends these are OG cowboy beans as that may not be fact. I would even go so far as to say there is a high chance it would not be fact. It could even be said that you pretty much just shouldn’t take any of the words on these here pages, or indeed those that pass my lips, as being fact. I’m pretty much a big fat faker. This is not gospel and I am not the lord. Onto those beans…
I feel they would be most authentic served from a big pot on the back of the chuck wagon. That is a fact.
(For the family. Like the whole family. Like extended family, neighbours, stray kids and those carnie folk just barely clinging onto life in the cage under your back stair case… and then there will probably still be some to freeze down for later.)
500g navy beans, black beans or whatever the frick kinda dried beans you have floating about in the back of your wagon, soaked over night and then cooked until tender
500-800g whatever meat you have floating about in the back of your wagon. BBQ leftovers are the best for this – smoked brisket, pork ribs, actually any cut of pork or sausages… roast left overs… or just some nice smoky porky things from your local man
1 teaspoon each onion powder, garlic powder and hot sauce
1 tablespoon each American ballpark mustard and Worcestershire sauce
2 tablespoons Big Red Rub or your favourite BBQ dry rub
½ cup tomato ketchup
3x 400g tins crushed or chopped tomatoes or something similar
Salt and pepper
Fried eggs (or crack them straight into the beans and bake for an extra 5 minutes for tasty-assed one pan glory), chopped fresh herbs, jalapenos and toast to serve
Chop meat/s into bite sized chunks.
Heat a splash of oil in a large oven pan over medium heat. Add meat/s and sauté until browned a little.
Add all other ingredients and cook out for 5 minutes.
Check seasoning and adjust if necessary (that’s what your salt and pepper is for).
Place into 180-200C oven for 45 minutes, stirring every 15 minutes. Add a splash of water if mix starts to dry out – kinda saucy is kinda good I reckon. (You could finish these beans totally on the stovetop if you don’t feel like lighting your oven… or you just don’t actually have an oven… but they really do benefit from a little oven bubbly caramelized tomato bits. Jus’ saying)
That’s it. Serve it up – breakfast, lunch or dinner. Pretty simple, just how the cowboys would’ve liked it. Yeehaw.
4 responses to “Cowboy beans! Yeehaw!”
This is so dinner tonight 🙂
Did it happen? How did they go?
Not sure i can remember that far back! I think I made it with some homegrown dried borlotti and a chunk of smoked pork belly and tomatoes. It probably had some smoked paprika in and some chilli sauce and I think it was good, very very good – I forget how lovely beans and pork can be. I need to work on getting some kind of outside cooking thing set up and sit around and cook these beans and drink a beer. Got to wait for the dogs to stop their tunnelling activities in the front garden first though – they’re sheep dogs so are over achievers – they don’t dig holes, they dig long, complicated tunnels!
Bahahaha. Sheep dogs are funny 🙂