Cowboy beans can best be described as baked beans with a southwestern twist. This cowboy beans recipe uses our cooked pinto beans recipe as a base, so be sure to read through both recipes before preparation.
6 cups cooked pinto beans with reserved bean broth
4 slices bacon, minced
2 jalapeno peppers, chopped
½ onion, chopped
2 garlic cloves, minced
1 tsp lard or vegetable oil
1 tbsp salt or to taste
½ tsp ground cumin
chopped fresh cilantro for garnish
- Prepare a large pot of cooked pinto beans. Set aside and do not drain the cooking liquid.
- Heat the lard or oil in a skillet over high heat. Add the bacon and onion and cook until the onion is golden, about 5-7 minutes. Add the peppers and garlic and cook, stirring frequently, for 1 minute more. Transfer the fried vegetables and bacon to the pot of cooked pinto beans.
- Season the pinto beans with salt and cumin. Bring the pinto beans to a simmer, and cook for at least 10 minutes to combine the flavors. Serve in a bowl and garnish with cilantro.
Yield: 6 cups cowboy beans