or ‘Cowboy Beans’. Another one pot wonder, involving whatever you happen to have hanging around the campfire. Ensure that the beans have been soaked according to instructions on the packet – this usually means overnight. Cooking time is dependent on beans used – only add the stock once the beans are tender. I’ve used Chorizo in this recipe to provide a fuller spicy flavour, but you really can let your imagination run wild with this recipe. In fact it doesn’t even need to have meat in it. You can also play around witht he liquid – the last time I cooked this, I used a bottle of beer instead of some of the water. Adjust the amount of Jalapenos to increase the spicyness. Consider adding a couple of teaspoons of ground cumin. Turn any leftovers into Refried Beans!
Cooking Time – approx 2 1/2 hours
- 500g Dried Pinto Beans, soaked overnight
- 1 tbsp Vegetable Oil
- 2 Onions, chopped
- 6 cloves Garlic, crushed
- 4 rashers Smoked Bacon, chopped
- 250g Chorizo, sliced
- 1 bag Tomato Pulp (or 1 tin Tomatoes, chopped)
- 1/2 jar Pickled Jalapeno Peppers, rinsed & chopped (or 6-10 fresh)
- 2 tbsp Dark Brown Sugar
- Water to cover
- 1 Stock Cube, (vegetable or chicken)
- 4 Spring Onions, chopped
- handful of chopped Coriander Leaves
- Heat the oil in a large casserole and sweat off the onions and garlic for 5 minutes
- Add beans, bacon, chorizo, jalapenos, tomato pulp, sugar and water and bring to the boil. Boil hard for 5 minutes, then cover and simmer gently for 1 1/2-2 hours, stirring occassionally. Ensure the beans remain covered with liquid – add a little more water as necessary
- Once the beans have started to soften (the sauce starts to look a little starchy), add the stock cube (DO NOT add this too soon or else the beans will stay hard!)
- Simmer for another 15-20 minutes.
- Stir in the spring onions and coriander leaves and heat for 2 minutes.
- Serve with fresh bread or Spanish Rice