Cowboy Beans
- Ready In:
- 5hrs 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 453.59 g dried pinto beans or 453.59 g dried navy beans, washed and picked clean of any debris
- 4 slice bacon, chopped fine (about 4 ounces)
- 1 medium onion, chopped fine
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 1064.65 ml water
- 236.59 ml strong black coffee
- 78.78 ml dark brown sugar, packed
- 29.58 ml prepared brown mustard (such as Gulden's)
- 118.29 ml barbecue sauce, plus
- 29.58 ml barbecue sauce
- 2.46 ml hot sauce
- 9.85 ml salt
- ground black pepper
directions
- Soak beans overnight -OR- place beans and 6 cups water in large Dutch oven. Bring to boil over high heat and cook for 5 minutes. Remove pot from heat, cover and allow beans to sit for 1 hour. Drain beans. Clean and dry pot.
- Adjust oven rack to lower-middle position and heat oven to 300°F Add bacon to pot and cook over medium heat until lightly browned, 6 to 8 minutes. Stir in onion and cook until beginning to brown, 6 to 8 minutes. Add brown sugar, mustard, 1/2 cup barbecue sauce, hot sauce, and salt. Return to boil over high heat, cover pot, and transfer to oven.
- Cook until beans are just tender, 2 to 2 1/2 hours. Remove lid and continue to cook, stirring occasionally, until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours. Remove from oven, stir in remaining 2 tablespoons barbecue sacue, and season to taste with salt and pepper.
- Beans can be refrigerated in airtight container for several days.
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