Side Dish

Cowboy Beans Recipe

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.

Cowboy Beans

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

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Refried Beans Recipe

This easy refried beans recipe not only makes a healthy side dish, but it can be quickly turned into several cheap dinners, such as bean burritos, nachos, and quesadillas. Lard is traditionally used in refried beans, but they will still be tasty if you substitute a lighter oil like peanut, canola, or vegetable. The onion in the recipe is optional, but it is recommended since it gives the refried beans more flavor.

Refried Beans Recipe

3 cups cooked pinto beans, cooking liquid reserved, or two 16 oz. cans pinto beans
½ cup reserved bean broth (cooking liquid)
¼ cup lard or cooking oil (peanut, vegetable, or canola) or bacon grease
½ tsp salt or to taste
1/8 tsp ground black pepper
1 large onion, diced (optional)

Melt the lard or heat the oil in a large skillet over medium-high heat. Sauté the onions until soft and golden, about 5-7 minutes.
Turn the heat to low. Using a large wooden spoon, add a few spoonfuls of cooked pinto beans to the skillet and a little bit of the reserved bean broth. Mash the beans with a potato masher or fork. Repeat, adding a few spoonfuls of cooked pinto beans and a little bit of bean broth each time, until all the cooked pinto beans have been mashed. Mash the refried beans into desired consistency.
Add the salt and pepper to the refried beans and stir well. Turn the heat to medium and warm the refried beans to desired temperature.

Yield: 3 cups refried beans

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Southwest Green Beans

Another quick and easy green bean side dish.

Southwest Green Beans

1½ lbs. fresh green beans, trimmed
one 28 oz. can diced tomatoes
3 tbsp olive oil
2 large cloves garlic, minced
1 large yellow onion, halved lengthwise and cut into thin wedges
2 tsp ground cumin
½ tsp red pepper flakes
1 tsp kosher salt

In a large skillet, heat the oil over medium heat. Add the onions and garlic, and sauté, stirring frequently, until the onion is soft. Add the cumin and sauté for two more minutes. Add the fresh green beans, and sauté, stirring frequently, until the beans turn bright green, about 3 minutes. Add the canned tomatoes and their juice, the red pepper flakes, and salt.

Cover, reduce the heat to low, and simmer until the beans are crisp-tender, about 10-20 minutes.

Serve immediately or keep warm for up to 30 minutes.

Yield: Serves 10

This recipe was adapted from New Thanksgiving Table.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans