Cowboy Beans

Remember Ranch Style Beans? Mmmmm. I do. I miss them immensely. I was trying to duplicate them when I created this recipe. I didn't really get there but what I got was more of a barbecue/mexican type of beans. The kind you can eat with you know, barbecue and mexican food. I'm calling them Cowboy Beans because they taste like some I had once at a barbecue and they were called, well, Cowboy Beans. I'm going to keep trying for the Ranch Style Beans (I think maybe a little tomato paste might do it) but, in the mean time, these are equally as yummy.

1 lb dry pinto beans
4 slices bacon, cut into pieces
2 tbsp oil
1 small onion, chopped
1 clove garlic, minced
1-2 jalapenos
2 tsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp black pepper

Rinse beans and soak overnight. The next day about 3 hours before dinner, drain, rinse again and cover by about 1 inch with water. Add bacon and bring to a boil.



Cover and reduce heat to simmer. Meanwhile, saute vegetables in skillet with oil until tender.



Add chili powder, stir and set aside.



Once beans have cooked down and made a sauce/gravy (about 1 1/2 - 2 hours), add vegetables and spices. It should look kind of like this.



Simmer, covered for about 30 more minutes.



Number of Servings: 8