Cowpoke Beans

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.

• Preparation Time: 12 hr
• Total Time: 12 hr
• Calories: 127 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.