Dutch Oven Cowboy Beans
Pinto beans slow-simmered with bacon, onion, molasses, and a touch of chile in a heavy Dutch oven. This was a mainstay side at roundups and remains a staple at ranch and rodeo gatherings.
- Prep
- 15 min
- Cook
- 180 min
- Total
- 195 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 12
- carbs
- 40
- protein
- 15
- calories
- 320
Instructions
- 1
Drain the soaked beans. Set them aside.
- 2
Cook the bacon in a Dutch oven until crisp. Add the onion and garlic and cook until soft.
- 3
Add the beans, water or broth, molasses, ketchup, and chili powder.
- 4
Bring the pot to a boil. Lower the heat to a gentle simmer and cover with a lid.
- 5
Cook for 2.5 to 3 hours until the beans are creamy and tender. Stir occasionally and add more water if needed.
- 6
Season with salt once the beans are fully soft.
- 7
Simmer uncovered for 15 more minutes to thicken before serving.
Chef's tips
Soak your beans overnight to cut down on cooking time. Only add salt after the beans soften, or they might stay tough.
Storage
Refrigerate up to 5 days; freezes well up to 3 months.
Reheating
Reheat on the stovetop with a splash of water to loosen the sauce.
Common mistakes to avoid
- •Adding salt too early, which keeps the beans from softening properly
- •Letting the liquid dry out and burning the bottom of the pot
Serving suggestions
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