Idaho Buckaroo Beans Recipes

HEARTY BUCKAROO BEANS

Hearty Buckaroo Beans image

When you've got all your favorite buckaroos in one place, have some of these warm and hearty, bacon-studded beans on hand.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 8

Ingredients

1 pkg. (12 oz.) OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces
1 lb. ground beef
1 medium onion, chopped
2 cans (15 oz. each) baked beans
1/3 cup firmly packed brown sugar
2 Tbsp. vinegar
1 Tbsp. BULL'S-EYE Original Barbecue Sauce
1 clove garlic, chopped

Steps:

Preheat oven to 350°F. Cook bacon in large skillet until crisp; drain. Set aside.
Brown ground beef in same skillet on medium heat; drain. Add onion; cook until crisp-tender, stirring occasionally. Add bacon and remaining ingredients; mix well. Spoon into 2-quart casserole dish; cover.
Bake 45 minutes.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 630 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 11 g, Protein 15 g

BUCKAROO BEANS

Buckaroo Beans image

This is a recipe request for pinto beans. It is from an old work cookbook that I have had for about 26 years. It is a treasured book full of wonderful recipes and wonderful memories of some really great people!

Provided by Theresa P

Categories Beans

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb dry pinto beans
6 cups water
1 large onion
2 garlic cloves
1 bay leaf
1/2 lb salt pork
2 cups canned tomatoes, diced
1/2 teaspoon dry mustard
1/2 cup green peppers or 1/2 cup red pepper, diced
2 teaspoons chili powder
2 tablespoons brown sugar
1/4 teaspoon oregano

Steps:

Add washed beans to water in large heavy pot; bring to boil.
Boil for 2 minutes, then remove from heat and cover.
Let stand an hour.
Slice onion thick and garlic thin; add them along with the bay leaf and salt pork and bring to a rapid boil.
Reduce heat to a simmer; cover tightly and cook until beans are tender.
Add tomatoes, dry mustard, green pepper, chili powder, brown sugar and oregano.
Cover and simmer for about 2 hours to get full rich flavor.
Beans should cook until there is just enough liquid left to resemble thick gravy.
You may have to remove cover at the last hour of cooking to thicken beans.

BACKWOODS IDAHO THICK AND HEARTY SMOKY BAKED BEANS

Backwoods Idaho Thick and Hearty Smoky Baked Beans image

I grew up in North Idaho in a town of 20 people. I lived with three loggers who loved their food, loved lots of food, and loved it thick and filling. This fit the bill perfectly, especially when served with grilled steak or chicken and IDAHO potato salad!

Provided by Aurora

Categories Beans

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb hamburger
1 package bacon
1 cup chopped onion
1 tablespoon liquid smoke (very necessary for true smoky Idaho flavor)
2 tablespoons white vinegar
1/4 cup brown sugar
2 (32 ounce) cans pork and beans
1 (14 1/2 ounce) can red kidney beans, rinse and drain
1 (14 1/2 ounce) can small white beans, rinse and drain
1 cup ketchup
1 teaspoon salt and pepper

Steps:

Brown hamburger and onion.
Drain.
Dice bacon and brown.
Drain.
Meanwhile, mix remaining ingredients in a very large bowl.
Stir in bacon and hamburger and mix well.
Pour into an 11x15 pan (it will boil over in a 9x13).
Cover with foil and bake at 325 for 2 hours.

IDAHO BUCKAROO BEANS

Idaho Buckaroo Beans image

Number Of Ingredients 12

Ingredients

1 pound (2 cups) pink, red, or pinto beans, soaked overnight in 6 cups water
1/2 pound smoked ham, salt pork, or slab bacon, cut up
1 large onion, coarsely chopped
2 garlic cloves, sliced
1 small bay leaf
2 cups solid-pack or fresh-peeled tomatoes
1/2 cup chopped green pepper
2 teaspoons chili powder
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon crushed oregano leaves
salt (optional)

Steps:

Drain beans and add fresh water to 2 inches above beans. Add meat, onion, garlic, and bay leaf. Heat to boiling and cover tightly. Cook over low heat for 1 1/2 hours or until beans are almost tender. Add all remaining ingredients, except salt, and more water if necessary. Simmer, uncovered, for 2 hours, stirring once or twice. Taste and add salt, if necessary. There should be enough liquid left on the beans to resemble a medium-thick gravy. If desired, the beans may be baked, covered, at 325° after the first step is completed. Note: Long, slow cooking helps to give a rich, full flavor. May be made ahead and refrigerated, then reheated, even on a barbecue grill.

Nutrition Facts : Nutritional Facts Serves

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