Cowboy Beans
Cowboy Beans
I have been making these beans for over 20 years now. I have made them on many camping trips over an open fire. I don’t measure anything anymore. I’ll get you close and you go from there. First, my beans are a little on the fiery side so you may want to tone it down now and go open a can. Ok, let’s do it.
Ingredients: Cowboy Beans
- 1 lb. dried pinto beans
- 2-3 cups water, more as needed
- 2 lbs. hot sausage
- 2 large sweet onions, rough chopped
- A handful or so of peeled garlic
- 4 Tbsp. chipotle chili powder (or more to taste)
- 4 Tbsp. crushed red pepper flakes
- 1 Tbsp. cumin
- 3 or 4 beef bouillon cubes
Any dried peppers or anything else that looks good that I may have lying around. I like it with a lot of soup so I may add more water.
Directions: Cowboy Beans
Wash beans and put them into a large Dutch oven, add water to cover beans by 2 inches. Set over low heat. Add everything except sausage. Render sausage in a skillet, drain and add to the beans. Cook uncovered over low heat until beans are tender. Stirring occasionally and adding water as needed for about 5 or 6 hours or until tender.
