Chuck Wagon Cowboy Beans
This is my doctored up version of Pinto Beans and Cornbread. I love to also use them in my Classic American Chili!
Ingredients
- 3 cups dried pinto beans sorted and rinsed
- 2 quarts chicken broth or beef or vegetable
- ½ pound bacon (about 6 thick-cut slices) sliced across
- 1 large onion
- 1 Tablespoon garlic chopped small
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- Plenty of salt
Instructions
- Put the beans in a 2-quart measuring cup and fill with water. Soak the beans overnight, or for at least 8 hours. Rinse before cooking.
- In a large pot, brown the bacon on medium heat. If there's a lot of grease, drain it. If not, don't sweat it. Add the onions and cook till they become translucent, 5-8 minutes. Add the garlic and cook another minute. Add the chili powder and cumin and cook about a minute, stirring, until the spices become fragrant.
- Add the beans and broth. Bring to a low boil, and turn the heat to simmer. Cook for 1½-2 hours until the beans are soft, checking occasionally to be sure there's enough liquid. Add more as needed. Season with salt and serve with cornbread.
Notes
INSTANT POT INSTRUCTIONS: Do everything on the stove, then transfer to the IP. I know they have the saute feature, but I find it to be really uneven and prefer to not use it. But ... you do you! Set the IP on Manual, High Pressure for 25 minutes. They can natural release or you can maually release the pressure. Salt after they are cooked.
SLOW COOKER INSTRUCTIONS: Do everything on the stove, then transfer to the Slow Cooker. Cook on low 6-8 hours or on high 4-6.
Use leftovers in Classic American Chili. Or freeze them in wide-mouthed quart jars.
Tried this recipe?Let us know how it was!