Cowboy Style Beans

There’s nothing better than a big ol’ pot o’ beans.  Don’t get me wrong, every time I think about beans, I think about that little song…you know the one…now it’s in your head.  Hah.  Beans are very good for you – as long as you make them yourself and you know what’s in them.  Of course a pot of beans from scratch with dried beans does take all day.  But if you have the time to make them and you want to get creative, it’s a beautiful thing.

The other day, I had a dried bag of beans and decided to use it.  Of course by the time I decided to make it (in the morning) – I had not soaked them overnight.  So I did a quick soak, by boiling them and then turning them off and letting them sit for an hour and that definitely did the trick.

Place beans in a pan and cover with water.


Add about a teaspoon of pepper and bring to a boil.  Turn off, cover and let soak for an hour.


Drain beans and rinse.


In a large pot, start by crisping your bacon.


Add onions, garlic, and jalepeno.  Remove the seeds for less spicy beans.


Add the beans, brown sugar, salt and pepper.


Add can of diced tomatoes.


Add entire box of chicken stock.


Cover and let simmer for 3 hours or until beans are tender and most of stock has evaporated.





16 oz bag dried pinto beans
1 teaspoon pepper
water – enough to cover beans in pot to soak
6 strips bacon, diced
1 medium onion, diced
1 jalepeno, diced (seeds removed if desired)
1/2 teaspoon salt
1 teaspoon pepper
4 cloves garlic, minced
2 Tablespoons brown sugar
1 – 14 oz can diced tomatoes
1 – 32 oz box chicken stock

If you have time and foresight to soak your beans overnight, simply place in a pot and cover with water.  If not, do a quick soak.  Place beans in a pot, cover with water and add some pepper.  Bring to a boil, remove from heat, cover and let sit for an hour.  Drain beans.  In a large pot, crisp bacon.  Add diced onions, garlic, and jalepeno.  Add the beans back into the pot.  Season with salt, pepper and brown sugar.  Then add can of tomatoes and entire box of chicken stock.  Cover and let simmer over low heat for about 3+ hours until beans are tender and most of stock has evaporated.