Text 39403, 94 rader
Skriven 2010-06-24 06:38:00 av Dave Drum (42146.cooking)
Ärende: Ink from other pens ...
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Let's be frank. If you are of a certain age in this country, and you don't live
on a ranch where there are, say, actual cowboys, if I mention the words "cowboy
beans" to you, what comes to mind? Uh huh. You too? Yep, can't escape it. The
cowboy bean scene in Blazing Saddles. I only watched that movie once and even I
remember that scene. (Of course at the time I would never admit to my
scatologically obsessed brothers that I found it remotely funny, lest it
encouraged them to be even more obnoxious.) Humorous cultural references aside,
cowboy beans are actually good, and an excellent accompaniment to summer
barbecues.

There are probably as many versions of cowboy beans as there are barbecue
cooks. What defines this version, besides the beans, is a sweet barbecue sauce,
smoked meat, and coffee. Yes, coffee. It is the secret ingredient in many a
chilli recipe. Legend has it that back in the day, cowboys added leftover
coffee to their pot of beans because fresh water was not so easy to come by – a
cowboy version of waste not, want not. Coffee adds a depth of flavor and a
slight bitterness that keeps the sweet-spicy of the barbecue sauce in line.

For the smoked meat, bacon works, in this version we use a smoked ham hock.
Traditionally, you'd use the odd, slightly burnt ends of Texas barbecue brisket
or tri-tip. The key is to add a smoky flavor from a meat that can handle being
cooked for a long time. As for the beans, we used pinto beans, but you could
easily use red kidney beans, or even black beans.

Elise @ http://simplyrecipes.com

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cowboy Beans
 Categories: Beans, Pork, Chilies
      Yield: 9 servings

      2 c  Dried pinto beans
      1 tb Bacon fat
      1 tb Oil; if not using the bacon
           - fat, use 2 TB oil
      1 md Yellow onion; chopped
      5 cl garlic; minced
      1    Smoked ham hock or shank
      2 c  Water
      2 c  Black coffee
  1 1/2 c  Tomato-based barbecue sauce
    1/4 c  Chopped pickled jalapeños
           Grated Cheddar or Monterey
           - Jack cheese; garnish (opt)
    1/4 c  Chopped onion; garnish (opt)
           Salt

  Put the beans into a large pot and add enough water to cover
  by an inch. Bring to a boil.

  Heat the bacon fat and the vegetable oil in a Dutch oven or
  other heavy-bottomed lidded pot over medium-high heat. Add
  the onion and sauté for 3 minutes, stirring often, until
  translucent and just beginning to brown. Add the garlic and
  sauté another 1-2 minutes.

  Drain the beans and add them into the pot with the onions.
  Add the ham hock, the water, a little salt, and the coffee.
  Stir and bring to a simmer. Cook this way for 30-40 minutes,
  or until the beans are edible but still a little firm.

  Add the barbecue sauce and stir to combine. Cover and simmer
  on low heat until the meat from the ham hock begins to
  separate from the bone, up to 2 hours. Check on everything
  from time to time. If the beans begin to break down, pull
  the ham hock and strip the meat from the bone. The acid from
  the barbecue sauce should help the beans hold their shape.

  Add salt to taste. Add pickled jalapeños or some Tabasco to
  taste for some heat.

  Serve with a little grated cheese and chopped red onion
  on top.

  Serves 8-10 as a side dish.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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