Cowpoke Beans-pinnacle Peak |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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Dad#2 had spring training in AZ and we would frequent a fun restaurant where gentlemen who wore a tie in the place risked getting it cut off and tacked to the ceiling. It was fun but the food was better, big ribeyes and cowpoke pintos on metal plates. Read more . Romaine salad with parmesan dressing. The beans were my favorite part of the meal (well watching Dad lose his tie to the ceiling was fun too - when you are 12) Ingredients:
1 lb. of dried pintos picked over and soaked overnight |
1 can of beer |
14.5 oz can of rotel tomatoes and green chilies *pick your heat tolerance, i use the hot |
2 medium onions chopped |
4 big cloves of garlic |
3 slices of bacon (thick cut butcher's quality) |
2 tablespoons of chili powder |
2 tablespoon of worchestershire sauce |
1 tablespoon of ground cumin |
1/2 tablespoon of chipotle powder |
1 teaspoon of salt (or more to taste) |
Directions:
1. Soak beans overnight.
2. Discard water. Dump beans in large pot.
3. Add 8 cups of water.
4. Add all the other ingredients except the salt.
5. Bring to boil over high heat and then reduce to a low simmer.
6. Cook slowly, stirring up from the bottom for at least 2 hours could take up to 4 hours.
7. Add water or more beer if the beans get too thick.
8. They are done when they just barely hold their shape and the whole mess is a little bit soupy
9. Serve in soup bowls with the broth.
10. Add-ins that are very good:
11. 1/2 before cooking time is up, add in 1/2 lb. of chopped smoked pork and 1/2 cup of favored barbecue sauce. *or*
12. 1 smoked sausage sliced into discs and a generous dash of peppered vinegar..
13. Really good with cornbread on the side. And of course, charcoal grilled ribeyes wouldn't be bad either.
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