Cowboy Beans Rice Food

COWBOY BEANS

Steps:

• Brown 2 ounces diced chorizo in a skillet with olive oil. Add 1/2 diced onion and cook 4 minutes. Stir in 1/2 diced jalapeno, 1 teaspoon each dried oregano, chili powder and minced garlic, and 1 chopped tomato; cook 1 minute. Add a 15-ounce can pinto beans (undrained) and 3/4 cup water; simmer 15 minutes. Season with salt, pepper and hot sauce.

COWBOY BEANS AND RICE

Steps:

• Directions: Cook ground beef, onions, and peppers in a skillet over medium heat, stirring till ground beef is brown and crumbled. Drain off any grease. Combine meat mixture, rice, water, chili powder, salt, beans, tomato juice, and chili peppers; stir well. Pour into 3-quart casserole dish. Cover and bake at 350°F for 50 minutes. Stir, cover and bake again for an additional 30 minutes, or until rice is tender.

COWBOY BEANS

Steps:

• In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking). Turn off the heat.
• Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes. Add onion and cook for about 3 minutes or until translucent. Transfer bacon and onion mixture to the pot with the beans. Wipe pan clean. In same pan cook chorizo over medium heat until crisp, about 1 minutes. Using a slotted spoon, remove the chorizo and drain on paper towels. Add to the beans. Season lightly with salt, if necessary. Stir the beans over medium-high heat until heated through. Remove the bay leaf and ham hock and discard. Ladle into bowls and serve.
• Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans. Proceed as above but reduce the cooking time to 1 hour.

COWBOY BEANS AKA CHURCH BEANS

Steps:

• Mix all ingredients together. Place in crock-pot on high and cook for 2 hours, reduce heat and continue to cook for 2 more hours. Serve hot.

COWBOY BEANS & RICE

Steps:

• Cook meat and onions in skillet, stirring to brown and crumble meat, drain off any grease.
• Combine meat mixture, rice water, chili powder, salt, beans, tomato juice & chili peppers; stir well.
• Pour in to a 3-quart casserole dish,.
• Cover and bake at 350°F for 50 minutes.
• Stir and cover and bake again for and additional 30 minutes, or until rice is tender.

COWBOY RICE AND BEANS

Steps:

• In a 5 to 6 quart slow cooker, combine chili beans in gravy, butter beams, black beans, onion, bell peppers, and jalapeno pepper; stir in barbecue sauce and broth.
• Cover and cook on LOW for 5-6 hours or on HIGH for 2 1/2-3 hours.
• If using LOW setting, now turn to HIGH setting; stir in uncooked rice.
• Cover and cook about 30 minutes more or until rice is tender.
• Taste and adjust with salt and pepper, if needed.

COWBOY BEANS

Steps:

• Soak beans overnight -OR- place beans and 6 cups water in large Dutch oven. Bring to boil over high heat and cook for 5 minutes. Remove pot from heat, cover and allow beans to sit for 1 hour. Drain beans. Clean and dry pot.
• Adjust oven rack to lower-middle position and heat oven to 300°F Add bacon to pot and cook over medium heat until lightly browned, 6 to 8 minutes. Stir in onion and cook until beginning to brown, 6 to 8 minutes. Add brown sugar, mustard, 1/2 cup barbecue sauce, hot sauce, and salt. Return to boil over high heat, cover pot, and transfer to oven.
• Cook until beans are just tender, 2 to 2 1/2 hours. Remove lid and continue to cook, stirring occasionally, until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours. Remove from oven, stir in remaining 2 tablespoons barbecue sacue, and season to taste with salt and pepper.
• Beans can be refrigerated in airtight container for several days.

HOMESTEAD COWBOY BEANS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 12 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• At the same time, heat another large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place bacon, ground beef, onion, ketchup, and brown sugar in a slow cooker; mix well. Add baked beans, Great Northern beans, pinto beans, and pork and beans.
• Cook on Low, stirring often, about 4 hours.