Cowpoke Pintos Recipes

COWPOKE BEANS

Cowpoke Beans image

This recipe was used by a chef I worked for and still enjoy feeding to my crew at home. This was served as a side dish for a Mardi Gras feast. You can also make this for vegetarian by omitting the bacon. A little of the favor is missing, but it still has a kick.

Provided by T. Pringle

Categories Side Dish Beans and Peas

Time 12h

Yield 7

Number Of Ingredients 12

Ingredients

1 pound dry pinto beans
4 slices bacon, cooked and crumbled
½ teaspoon crushed red pepper flakes
1 clove garlic, chopped
2 tablespoons butter
2 cups chopped onion
1 ⅔ cups canned stewed tomatoes
¼ cup chopped fresh parsley
½ teaspoon ground cumin
½ teaspoon dried marjoram
1 ¼ tablespoons chili powder
1 teaspoon salt

Steps:

Soak pinto beans overnight with plenty of water to cover. Drain, remove to a large cooking pot, and cover with fresh water. Add the bacon, red chile flakes, and garlic. Bring to a boil, then reduce heat and simmer, covered, for about 3 hours.
Melt butter in a large skillet over medium-high heat. Saute onion in butter until tender. Add the tomatoes, parsley, cumin, marjoram, and salt. Simmer over low heat for about 45 minutes to blend the flavors.
When beans are tender, drain off any remaining water. Pour in the tomato mixture, and simmer for an additional 20 minutes, stirring occasionally. Serve hot.

Nutrition Facts : Calories 126.6 calories, Carbohydrate 14.3 g, Cholesterol 14.5 mg, Fat 6.5 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 3 g, Sodium 705.1 mg, Sugar 3.7 g

COWPOKE PINTOS

Cowpoke Pintos image

These are some of the best baked beans (pintos) you will ever taste. The Coca Cola in this recipe helps with the "side effects" of eating too many beans, but also blends nicely with the spices. Try these at your next barbeque...great with ribs, bbq'd chicken, pretty much any kind of meat you can cook on a grill. From "Smoke and Spice" by Cheryl Alters Jamison and Bill Jamison, a James Beard award winning book.

Provided by Epi Curious

Categories Low Cholesterol

Time 3h50m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb dried pinto bean, soaked overnight
8 cups water (plus more as needed)
12 ounces Coca-Cola
14 1/2 ounces whole tomatoes, canned, undrained
2 onions, chopped (medium sized)
3 slices bacon, preferably a smoky slab variety, chopped
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
3 -4 serranos (fresh) or 3 -4 jalapenos, chopped
1 teaspoon salt (or more to taste)
1 cup sausage, grilled and sliced (optional)

Steps:

Soak the beans overnight in water to cover. Drain.
In a Dutch oven or stockpot, combine all the ingredients except the salt and sausage. Bring the beans to a boil over high heat and then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally, for at least 2 to 3 hours, depending on your batch of beans. Add more water if the beans begin to seem dry. Stir in the salt and meat, if desired, in the last 30 minutes of cooking. The beans should still hold their shape but be soft and just a little soupy.
Serve the beans in bowls with a bit of the cooking liquid. The beans reheat especially well.

Nutrition Facts : Calories 385.1, Fat 7.1, SaturatedFat 2, Cholesterol 7.7, Sodium 599.9, Carbohydrate 63.3, Fiber 14.7, Sugar 11.1, Protein 19.3

COWPOKE PINTOS

Cowpoke Pintos image

From Texas Home Cooking - Cheryl Alters Jamison, Bill Jamison.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Other Main Dishes

Number Of Ingredients 13

Ingredients

1 pound(s) dried pinto beans, soaked overnight
8 cup(s) water
12 ounce(s) coca cola
1 14-oz can(s) whole tomatoes
1 1/2 medium onions, chopped
1/4 cup(s) barbecue sauce (tomato-based)
2 slice(s) slab bacon, chopped
3 tablespoon(s) chili powder
2 tablespoon(s) worcestershire sauce
4 clove(s) garlic, minced
3 - serrano chiles, minced (or 2-3 jalapenos)
2 teaspoon(s) cumin seeds, toasted and ground
1 teaspoon(s) salt, or to taste

Steps:

In a Dutch oven or heavy stockpot, combine all the ingredients except the salt.
Bring to a boil over high heat, then reduce to a simmer.
Cook slowly, stirring up from the bottom occasionally, for at least 2 hours, adding more water if the beans begin to seem dry.
Stir in the salt in the last few minutes of cooking.
The beans should hold their shape but be soft and just a little soupy. Serve them in bowls with a bit of the cooking liquid.