Slow Cooked Cowboy Pinto Beans | Invite your family and friends over for a backyard barbecue and serve the BEST side dish recipe around! Unlike using a slow cooker these Cowboy Pinto Beans are slowly cooked for a few hours on top of your stove lending a creamy delicious side dish. Complete with bacon and jalapenos peppers. Two of my favorite ingredients for the BEST tasting beans.
How about a little cowboy history behind pinto beans. Beans were a staple on the frontier. They’re high in protein, and they stick to your ribs. They were easy to pack and store. Pinto Beans were the choice of the cowboys and even better if the cook had a couple of chili peppers to add spice. Because of the short shelf life (once cooked) Cowboys only had beans when they were riding with a chuckwagon, and had to eat them all that day. The cook would soak the beans during the day (while traveling). He’d set up camp and cook up a batch.
These slow cooked Cowboy pinto beans are FULL of flavor! Serve with my GRILLED CHILI GARLIC TRI TIP OR MY WESTERN BACON CHEESEBURGER. Don’t forget about dessert! How about some ROOT BEER FLOAT CUPCAKES complete with a shot of root beer on top? Start the fun with Mini Plastic Boot Glasses and fill them with your favorite root beer!
- 1 pound dried pinto beans, soaked overnight, drained, and rinsed
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 4 slices bacon
- 1 onion, chopped
- 2 jalapenos, seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- In a dutch oven, combine all ingredients.
- Bring to a boil over medium-high heat.
- Reduce heat, and simmer, covered for 2 hours.
- Uncover and simmer for 1 hour or until beans are tender and mixture is thick.
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