Cowboy Beans
This hearty recipe creates rich, flavorful cowboy beans by simmering pinto beans with ham hock, garlic, and jalapeño. Separately, bacon, onion, and chorizo are cooked and then combined with the tender beans, creating a deeply savory and satisfying dish perfect as a main course or side.
Equipment
- 1 Large Stockpot or Saucepan For simmering the beans
- 1 Large Saute Pan For cooking bacon, onion, and chorizo
- 1 Slotted Spoon For transferring cooked ingredients
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 2 cups pinto beans cleaned, soaked overnight in a non-reactive bowl and drained; liquid discarded
- 1 ham hock
- 1 bay leaf
- 3 cloves garlic peeled
- 1 whole jalapeno chile
- 5 cups water
- 2/3 cup finely chopped white onion
- 2 slices thick-cut bacon finely chopped
- 4 ounces pork chorizo casing removed
- Salt and freshly ground black pepper
Instructions
- 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.
Notes
1. Bean Consistency: During the long simmer, ensure the beans remain submerged and soupy. Add hot water as needed to prevent them from drying out, which can lead to tough beans. An overnight soak is crucial for tender results and reduced cooking time. If using canned beans, rinse them thoroughly to remove excess sodium and starches.
2. Flavor Development: Render the bacon slowly to extract maximum fat and crispness, then sauté the onion in that flavorful fat. This layering of flavors is key. Cook the chorizo until it's nicely browned and slightly crisp for textural contrast and deep savory notes.
3. Seasoning: Ham hocks, bacon, and chorizo all contribute significant saltiness. Adjust the final seasoning carefully, tasting often, as too much added salt can easily ruin the dish.
4. Enhancement: For an extra layer of complexity, consider adding a pinch of smoked paprika with the onion or a tablespoon of apple cider vinegar or lime juice at the very end to brighten the flavors and cut through the richness.
2. Flavor Development: Render the bacon slowly to extract maximum fat and crispness, then sauté the onion in that flavorful fat. This layering of flavors is key. Cook the chorizo until it's nicely browned and slightly crisp for textural contrast and deep savory notes.
3. Seasoning: Ham hocks, bacon, and chorizo all contribute significant saltiness. Adjust the final seasoning carefully, tasting often, as too much added salt can easily ruin the dish.
4. Enhancement: For an extra layer of complexity, consider adding a pinch of smoked paprika with the onion or a tablespoon of apple cider vinegar or lime juice at the very end to brighten the flavors and cut through the richness.