Cowboy Beans
A hearty and flavorful dish awaiting your taste buds! A perfect blend of smoky bacon, aromatic onions, and tender beans, simmered to perfection in a rich and tangy barbecue sauce. Whether cooked over a grill or stovetop, this dish promises to be a crowd-pleaser, with deep flavors and a comforting allure. Gather your ingredients and get ready to enjoy this warm and satisfying meal.
— Constant Cookbook
Ingredients
- 1/2 lb. thick-cut smoked bacon
- 1 small yellow onion, diced
- Salt and freshly ground pepper, to taste
- 1/2 lb. dried Great Northern or small white beans, picked over, soaked overnight in water to cover and drained
- 1 cup basic barbecue sauce (see related recipe at left)
- 1/2 cup tomato ketchup
- 1/4 cup firmly packed light brown sugar
- 1/4 cup molasses
- 2 Tbs. red wine vinegar
- 2 Tbs. Dijon mustard
- 1 Tbs. dry mustard
- 1 Tbs. granulated garlic
- 1 Tbs. chili powder
Instructions
- If cooking the beans on a grill, prepare a medium fire in the grill.
- In a large, heavy-lidded pot or Dutch oven over medium heat, cook the bacon until crisp and the fat begins to render, 8 to 10 minutes. Discard the fat, leaving a few tablespoons in the pot. Add the onion to the pot, season with salt and pepper and cook, stirring, until soft, 5 to 7 minutes. Using a wooden spoon, stir in the beans, barbecue sauce, ketchup, brown sugar, molasses, vinegar, Dijon mustard, dry mustard, garlic and chili powder. Add enough water to just cover the beans, up to 2 cups, and stir well.
- Place the pot on the grill rack over the hottest part of the fire. Or, keep the pot on the burner over medium heat. Partially cover the pot and simmer the beans, stirring occasionally, until deep dark brown in color and thick, 1 1/2 to 2 hours. Serve immediately. Serves 6 to 8. Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009).
Comments
No comments found.