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Cowpoke Beans-Pinnacle Peak Recipe

  • 8servings
  • 240minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B3
MineralsNatrium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb. of dried pintos picked over and soaked overnight

  2. 1 can of beer

  3. 14 1/2 oz can of rotel tomatoes and green chilies *pick your heat tolerance, I use the hot*

  4. 2 medium onions chopped

  5. 4 big cloves of garlic

  6. 3 slices of bacon (thick cut butcher's quality)

  7. 2 tablespoons of chili powder

  8. 2 tablespoon of Worchestershire sauce

  9. 1 tablespoon of ground cumin

  10. 1/2 tablespoon of chipotle powder

  11. 1 teaspoon of salt (or more to taste)

Instructions Jump to Ingredients ↑

  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 Serve in soup bowls with the broth.

  9. Add-ins that are very good:

  10. 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*

  11. smoked sausage sliced into discs and a generous dash of peppered vinegar..

  12. Really good with cornbread on the side. And of course, charcoal grilled ribeyes wouldn't be bad either.

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