Cowboy Beans - Texas Style
- Ready In:
- 3hrs 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 lb dried pinto bean
- 8 cups water
- 2 cups beef brisket, burnt ends chopped
- 1 (14 ounce) can whole tomatoes
- 1 large onion, chopped
- 1 cup barbecue sauce
- 6 garlic cloves, minced
- 3 jalapeno peppers, seeded and chopped
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground cumin
directions
- Wash beans and pour into large saucepan or dutch oven.
- Add all other ingredients except the salt.
- Bring to a boil while stirring.
- Reduce heat and allow to simmer for two hours, covered.
- Stir occasionally, bringing up the beans from the bottom.
- Add salt after 1 hour.
- Beans are done when soft but still hold their shape.
- Note: If doubling this recipe, do not increase the amount of chili powder.
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Reviews
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I doubled the recipe to serve company and about half the people enjoyed the beans. I really didn't care for them. I didn't like the strong flavor of the chili powder. I added two cans of diced tomatoes to tone it down, but it was still strong. Usually I wouldn't make a 3 star recipe again but I will make this one again. I just won't add any chili powder, without it they would be awesome! Thanks for the recipe.
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These were "okay". I think if I had used a smoked ham hocks and better BBQ sauce (I used sweet baby ray and it was too sweet) I might have liked it more. Just a note about beans, the older the beans, the longer it takes to cook them. So if you have a package that's been sitting in your pantry for a few months, it's going to take longer to cook than a package just bought at the grocery store.
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Before I go further, let me say that the flavor of these beans is wonderful and the seasonings are well balanced. Overall, I think this recipe has potential. I have been cooking for 41 years, and am a very good cook. As a Texas, pinto beans are not new to me. I have cooked dried beans in only two hours before, but that was with them boiling rapidly with a tilted lid and frequently adding water to them. So, I was skeptical about the cooking time for this recipe. The flavor combinations sounded really good though, so I decided to give it a try. I followed the recipe exactly as written. What happened is just what I was afraid of....after two hours of cooking, most of the water had cooked out or been absorbed by the beans but the beans were still crunchy. I added more water and cooked them another hour....and then more water and cooked them yet another hour. In the end, I used 12 cups of water and 4 1/2 hours cooking time before the beans were tender. I will make this recipe again but with adjustments. I would recommend soaking the beans overnight, using 12 cups of water, and cook 3 to 4 hours.
RECIPE SUBMITTED BY
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<p>I am a historical reenactor and cooking nut! <br />( My current photo is an oil painting of me by artist : David Jones. ). <br /><br />I love to research and authenticate recipes as well as create new recipes. I try to use historicaly correct cooking methods when preparing foods from the past. <br />My wife ( of 34 years as of 2008 ) and kids ( all six of them ) have always been supportive and daring in trying the foods I cook.</p>
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<p><br />You have probibly seen some of my recipes elsewhere on the web, some posted under a different name. <br /><br />I also run a cooking forum on an online celtic radio station. <br /><br />Please try and review my recipes... I can take constructive and subjective reviews... negetive comments help improve...after all that is what this is all about! <br />If you make one of my recipes and have a camera please take a photo and post it! <br /><br />Beasts feed; man eats; only the man of intellect knows how to eat well. - Shadows <br /><br />If you can't pronounce it , don't eat it - Shadows <br /><br />Without food we are nothing, without history we are lost. - Shadows <br /><br />Throw a rock into a pack of dogs and the one hit yelps the loudest! - Raincrow<br />
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