Cowboy Beans - Texas Style

Submitted by Chef Shadows

"SOURCE : Derrick Riches, Your Guide to Barbecues & Grilling, About.com In Texas, beans mean pinto beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want smoky flavor for these barbecue beans."

 

• 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

1. Wash beans and pour into large saucepan or dutch oven.
2. Add all other ingredients except the salt.
3. Bring to a boil while stirring.
4. Reduce heat and allow to simmer for two hours, covered.
5. Stir occasionally, bringing up the beans from the bottom.
6. Add salt after 1 hour.
7. Beans are done when soft but still hold their shape.
8. Note: If doubling this recipe, do not increase the amount of chili powder.

Reviews

[16Paws]

Made as directed using leftover smoked pork butt instead of brisket. Wow! The smokiness of the pork added so much to the dish. Used sweet baby ray's as the BBQ sauce. Excellent dish. Will be using it with smoke meat often. Thanks for sharing!

 

[Lacy S.]

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.

 

[Mezaluna]

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.

 

[MaggieAnne63]

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.