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Beer-Braised Cowboy Beans

Ingredients

  • 4 slices thick-cut smoked bacon diced
  • 1 medium yellow or white onion diced
  • 1 jalapeno seeded and membranes removed, finely chopped
  • 4 cloves garlic minced
  • 2 16- oz cans pinto beans rinsed and drained
  • ½ cup barbecue sauce
  • 1.5 cups one 12oz bottle beer
  • 1 tbsp chili powder
  • 1 tsp coriander
  • Salt and freshly ground pepper to taste

Instructions

  • In a large, heavy-lidded pot or Dutch oven, brown bacon over medium heat until crispy. Drain bacon pieces over paper towel, leaving a tablespoon of bacon fat in the pot.
  • Saute onions and peppers in bacon fat until tender, 5 to 7 minutes.
  • Add garlic and cook for 1 minute.
  • Add beans, barbecue sauce, beer, chili powder, coriander, and enough water to cover the beans. Bring to a boil.
  • Lower to a simmer and cook, stirring occasionally, until the beans are tender and the liquid is reduced and thickened, 20 to 30 minutes. Add more water during the cooking process if necessary.
  • Season with salt and pepper. Serve immediately

Notes

*Feel free to use your favorite barbecue sauce (homemade or storebought) and beer. For this recipe, I used Sweet Baby Ray's Honey BBQ sauce and Brooklyn Brewery's India Pale Ale.