Cowboy Beans
1/2 pound bacon, chopped
1/2 small onion, chopped
1 can (15 oz.) black beans*
1 can (15 oz.) navy or white beans *
1 can (15 oz.) red, pinto or kidney beans *
1 cup ketchup
1/3 cup packed brown sugar
1 tablespoon mustard
1 tablespoon Worcestershire sauce
1/2 cup water
1 can (7 oz.) diced green chilies
Slice or chop bacon, place in heavy pan or Dutch oven and scramble fry until cooked thoroughly. Add chopped onion and sauté until onion is tender and translucent. Drain excess fat.
Drain, but do not rinse beans. Add beans, ketchup, sugar, mustard, Worcestershire sauce, water and chilies to bacon and onion; bring to a boil over medium heat, reduce heat to simmer, cover and simmer 30 minutes stirring occasionally (if needed, add additional water to create desired consistency).
Notes:
Celebrate Pioneer heritage with BBQ’s and Dutch oven cooking. This easy recipe for cowboy beans makes an excellent side dish! Recipe serves approximately 6-8
* Dried beans may be substituted and will reduce sodium by approximately half. Cooking Directions for dried beans: Place 1/2 cup each black beans, red beans, and navy beans in large pan; cover with cold water and allow to soak overnight. Drain soaking liquid; cover beans with fresh water; place on medium heat; bring to a boil; reduce heat to simmer, cover and cook until tender (approximately 2-3 hours). Salt to taste last 30 minutes of cooking.
For nutrition information, go to
www.UtahDairyCouncil.com
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