Friday, December 16, 2011
Cowboy Beans
I'd like to think I'm a decent cook. An advanced beginner, perhaps. But the one area where I really lack in inspiration and technique is side dishes. I tend to focus my energy on one main dish, after which I just want to slap it on the table and declare dinner to be done. I know that's bad. I'm working on it. Starting with this recipe.
These Cowboy Beans are an excellent side dish. Tasty, relatively quick to make, and inexpensive. What more could anyone want? I've also eaten this alone for lunch (I had to do something with my test batch), and, while I wouldn't call this dish heavy, necessarily, it's pretty hearty. I personally love beans, especially at this time of year with the weather getting cold. Beans make me think of Texas and places south where winter doesn't suck so hard. I find dishes like this incredibly warm and comforting.
The only real I change I made from the original recipe I used was to swap out chorizo and replace it with bacon. I did this because I thought it would be easier to use of the rest of a package of bacon as opposed to being left with a random amount of chorizo. And I really think the smokiness from the bacon worked well in this dish. These beans are not particularly spicy, so heat lovers might want to add the whole jalapeno.
COWBOY BEANS
2 slices bacon, diced
1/2 yellow onion, diced
1/2 jalapeno, finely chopped
1 tsp chili powder
1 tsp oregano
1 garlic clove, minced
1 large tomato, diced
1 15oz can pinto beans, undrained
3/4 c water
salt and pepper to taste
1. In a 2-quart stockpot, cook the bacon over medium-high heat. Drain grease, leaving some behind to help cook the vegetables.
2. Turn down the heat to medium. Add onion to the bacon and cook until tender, or about 4 minutes. Add jalapeno and cook for another minute. Stir in the chili powder and oregano. Add in the garlic and cook until fragrant. Add in the tomato and heat through for about a minute. Add the can of pinto beans and water.
3. Bring mixture to a simmer. Simmer for about 15 minutes. Season with salt and pepper.
Source: Food Network Magazine
This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, Made by You Monday, Tuesday Talent Show, Totally Tasty Tuesdays, This Chick Cooks, Full Plate Thursday, It's a Keeper, Foodie Friday, Sweet Tooth Friday, Sweets for a Saturday
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This looks so good!
ReplyDeleteThese are my favorite beans. I love to make them this way too.
ReplyDeleteThis sounds like a good recipe! I'm always looking for interesting side dishes too, I have a smaller collection of recipes in that category than others.
ReplyDeleteWow that sounds so good.....can't wait to try.....
ReplyDeleteLooks absolutely delicious. Can I have a bowl please? :) Thanks for sharing. I am your new follower. You can visit me at http://showmemama.com. Make sure you leave a comment so I know you visited.
ReplyDeleteHave a great weekend
ShowMeMama
Happy to be introduced to your site, saw your link on Made by you Monday. This recipe looks really yummy, must try it. Thanks for sharing.
ReplyDeleteSharon Anne @ sharealikecooking.blogspot.com
This looks very good. I am saving the recipe. I made bean soup today. It must be the weather we are having, we were craving comfort food.
ReplyDeleteI love beans like this! Especially with bacon.
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