724 Outdoors

7/24 Recipes
Cowboy Beans
Submitted By:  MAO Pro Staff Member Jack Watkins

1 pound of white beans (pick out broken beans or hulls) 
1 pound of bacon diced 
1 cup chopped onion 
1 teaspoon of chili powder 
2 teaspoons of salt 
1/2 teaspoon of garlic powder 
1/2 teaspoon of cayenne pepper 
1/2 teaspoon of dried thyme 
1/2 teaspoon of oregano 
1 teaspoon of black pepper 
2 teaspoons of minced garlic 
1 (14.5 oz.) can of diced tomatoes with juice 
1 (12 oz.) bottle of beer 
1/2 cup of maple syrup 
1/2 cup of brown sugar packed 
1/2 cup of chicken stock 
1/2 cup of whiskey 
2 tablespoons of whole grain mustard 
1 tablespoon of Worcestershire sauce 

2 bay leaves 

Put beans in a large pot and cover with water by three inches. Bring to a boil. Reduce the heat to medium-low and simmer covered until the beans are just tender about 1 hour and 20 minutes stirring occasionally. Drain and set aside. In a large pot cook the bacon over medium high heat until brown and the fat is rendered. Remove with a slotted spoon and drain on paper towel. Drain off about half the fat. To the fat now add the onions, spices, and salt and pepper, and cook stirring until the onion is soft, about 4 to 5 minutes. Add the garlic and cook for about thirty seconds and then add the tomatoes and juices and cook for 2 minutes. 

Add the beer, syrup, sugar, stock, whiskey, mustard, Worcestershire sauce, and bay leaves. Stir well and cook for about 1 minute. Add the beans and bring to a boil. Reduce the heat to medium low and simmer covered for 1 hour stirring occasionally. Remove the lid and add the bacon continue to simmer until tender for about 1 1/2 to 2 hours, stirring occasionally. Add more chicken stock if need to keep beans covered. Remove from the heat and adjust seasoning if needed. 

Makes 6 to 8 servings.

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