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Nutrition Facts
Serving Size 1 (553g) Recipe makes 4 servings The following items or measurements are not included below: prepared brown mustard
Calories 613
Calories from Fat 111		(18%)
Amount Per Serving		%DV
	Total Fat 12.4g	19%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 1711mg		71%
Potassium 1845mg		52%
Total Carbohydrate 97.9g		32%
	Dietary Fiber 18.6g	74%
	Sugars 22.8g
Protein 28.2g		56%
detailed view... how is this calculated?

Cowboy Beans

Recipe #306929 | 5½ hours | 30 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: LaJuneBug
Jun 3, 2008

From my heros at America's Test Kitchen (Cooks Illustrated Summer 2008). I'm always looking for dried bean recipies; even though it takes pre-planning at least the night before making the dish, the beans have more flavor and nutrition than the processed beans from the can. There are directions included in case your beans were not soaked the night before. Cook time does not include overnight soak and has assumed that the quick soak method was used. Adjust the heat, smoke, or salt by stirring in more hot sauce or barbecue sauce at serving time.

SERVES 4 -6 (change servings and units)

Ingredients

1 lb dried pinto bean or dried navy beans, washed and picked clean of any debris
4 slices bacon, chopped fine (about 4 ounces)
1 medium onion, chopped fine
4 medium garlic cloves, minced (about 4 teaspoons)
4 1/2 cups water
1 cup strong black coffee
1/3 cup dark brown sugar, packed
2 tablespoons prepared brown mustard (such as Gulden's)
1/2 cup barbecue sauce, plus
2 tablespoons barbecue sauce
1/2 teaspoon hot sauce
2 teaspoons salt
ground black pepper

Directions

1
Soak beans overnight -OR- place beans and 6 cups water in large Dutch oven. Bring to boil over high heat and cook for 5 minutes. Remove pot from heat, cover and allow beans to sit for 1 hour. Drain beans. Clean and dry pot.
2
Adjust oven rack to lower-middle position and heat oven to 300°F Add bacon to pot and cook over medium heat until lightly browned, 6 to 8 minutes. Stir in onion and cook until beginning to brown, 6 to 8 minutes. Add brown sugar, mustard, 1/2 cup barbecue sauce, hot sauce, and salt. Return to boil over high heat, cover pot, and transfer to oven.
3
Cook until beans are just tender, 2 to 2 1/2 hours. Remove lid and continue to cook, stirring occasionally, until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours. Remove from oven, stir in remaining 2 tablespoons barbecue sacue, and season to taste with salt and pepper.
4
Beans can be refrigerated in airtight container for several days.