Ben's Cowboy Beans Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb pinto beans
6 cups water
1 can chopped tomatoes
1 small yellow onion, diced
1 tsp light brown sugar (optional)
6 strips of bacon
salt and pepper to taste
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Directions: |
Directions:Cook beans until tender, about 1 ½ - 2 hours. In a medium sized saucepan, lightly brown the bacon, add the onion, tomatoes and brown sugar and cook until all are blended together into a stew-like consistency (2-3 minutes). Add to the beans and continue cooking on low heat for about 15 minutes. Add salt and pepper to taste.
Serve as a side to your barbecued meat of choice or simply enjoy in a bowl, topped with chopped red onion and shredded Asadero cheese and a side of Jalapeno cornbread. (A blend of Monterey Jack and Cheddar cheese can be substituted, if you can’t find Asadero.) |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: ==============================================================
My paternal great grandfather, Benton Lee Binyon, was a cattle rancher in Texas in the 1800’s. He was once a cook on the cattle drives and when he settled in TK he became known over the entire county for his beans and barbecue. He was known to dig a large hole in the ground to form a natural pit for barbecuing a side of beef. He used a broom with one end wrapped in rags to swab the sauce on the meat. There was always a pot of his cowboy beans and a skillet of cornbread served on the side, which fed his family, their cowhands and any neighbors that might stop in for a helping of “Ben’s Beans”. You must realize this was a time and place where there were no supermarkets full of fresh fish or vegetables. Meat, beans and corn were most likely all they had to eat. You’ll think him a genius after tasting these beans!
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