COWBOY BEANS
Provided by Marcela Valladolid
Time 2h22m
Yield 6 servings
Number Of Ingredients 10
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.
MEXICAN COWBOY BEANS WITH LONGANIZA SAUSAGE RECIPE
Steps:
- Gather the ingredients.
- Pick through the beans and remove any rocks or debris.
- Then throughly rinse and place in a large pot. Pour in enough water to cover by 3 inches.
- Partly cover and simmer until cooked through. You will most likely need to add more water to the pot, do not let them dry out and always keep plenty of water in the pot.
- Once the beans are cooked, separate them from the broth and reserve the broth. (Please make sure you have all of the ingredients ready to go because the following process moves fast.)
- In a large pot heat a splash of oil, then add the longaniza and sauté until it begins to brown slightly.
- Drain the sausage, but leave a bit of the oil in the pan, set the sausage aside.
- Next add the onion and sauté until soft.
- Then add the Poblanos and sauté them for about 4 minutes.
- Add the garlic and Serrano chilies and sauté for about 3 minutes - be careful not to breathe in the chile smoke, it will make you cough.
- Now add the salt, ground cumin, and bay leaves.
- Then gently pour in the drained-cooked beans.
- Finally, very carefully, pour in the broth and give the stew a gently stir.
- Then place the epazote inside the pan.
- Partially cover and simmer under medium-low heat for about 45 minutes or longer if desired. The amount of broth that will be left in the pot is entirely up to you. Some people like their beans more soupy while others chunkier. Taste and adjust seasoning if desired.
- Allow to cool slightly before serving.
- Serve as a main dish topped with finely chopped cilantro and with warm corn tortillas on the side. Alternatively, these beans may be served as a side dish to grilled meats like steak -- or arranchera is my favorite.
Nutrition Facts : Calories 472 kcal, Carbohydrate 49 g, Cholesterol 37 mg, Fiber 11 g, Protein 23 g, SaturatedFat 6 g, Sodium 1720 mg, Sugar 4 g, Fat 21 g, ServingSize serves 4 - 6, UnsaturatedFat 0 g
BEST EVER BEANS AND SAUSAGE
When my wife asks what she should make for a gathering, she's always told to bring this-and a couple of copies of the recipe! - Robert Saulnier, Clarksburg, Massachusetts
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h35m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.
Nutrition Facts : Calories 316 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (19g sugars, Fiber 9g fiber), Protein 13g protein.
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