Cowboy Beans

 

Delicious slow-cooked cowboy beans are an excellent side dish for a summer cookout. Ignore the canned stuff; these are simple to create using pinto beans, ham hocks, barbecue sauce, and a flavor-enhancing hidden ingredient.

 

2 cups dried pinto beans  

1 tablespoon bacon fat

1 tablespoon vegetable oil

1 medium yellow onion, chopped

5 cloves garlic, minced

1 smoked ham hock or ham shank

2 cups water

Kosher salt, to taste

2 cups brewed coffee

1 1/2 cups tomato-based barbecue sauce

1/4 cup chopped pickled jalapenos for garnish, optional

Grated cheddar or Monterey Jack cheese for garnish, optional

1/4 cup chopped red onion for garnish

 

Soak the beans: Set the beans in a big saucepan with a couple of inches of water on top. Steep the beans overnight before draining.

Otherwise, bring 2 inches of water to a boil in a saucepan with the beans, then remove from heat and soak for an hour before draining.

 

Sauté the onion and garlic: In a Dutch oven or other heavy-bottomed covered pot, simmer the bacon grease and vegetable oil over medium-high heat.

Cook the onion for 3 minutes, turning often, till transparent, and just starting to color.

Cook for yet another 1 to 2 minutes after adding the garlic.

 

Simmer the beans, ham hock, water, salt, and coffee:

Add the drained beans and onions to the pot. Pour in the ham hock, water, a pinch of salt, and the coffee.

Reduce to a simmer, stirring constantly. 1 to 2 hours in the oven The beans should be chewable but not extremely soft.

 

 Keep cooking after adding the BBQ sauce: Add the barbecue sauce and stir to mix. Cover and stew on low heat for up to 2 hours, or until the flesh from the ham hock begins to separate from the bone.

Check on the beans every 15 minutes after an hour. Turn off the heat if the beans begin to break down.

 

Remove the ham hock then season the beans: Whenever the beans are done, pry the ham hock apart and remove the flesh from the bone. Remove the bone and add the meat to the beans.

Season with salt to taste. Garnish with chopped raw red onion.