Cowboy Beans
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
Classic cowboy beans! Great for a crowd.
  • 1 pound pinto beans, rinsed and soaked
  • 2 tablespoons butter
  • 1 slice of salt pork
  • 1 medium onion, chopped
  • 32 ounces low sodium chicken broth (buy one extra can)
  • 15 ounces beef broth
  • 1 tablespoon ancho chile powder
  • 2 teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • 7 to 10 pickled jalapeno slices
  • 1 tablespoon pickled jalapeno juice (from the jar of slices)
  1. Allow time to soak the beans for at least 6 hours, or account for extra cooking time.
  2. Preheat the oven to 300 degrees.
  3. Melt the butter in a large oven-safe stock pot over medium low heat. Add the salt pork and allow the fat to render for 4 or 5 minutes before proceeding. When the edges of the salt pork are turning golden, increase the heat to medium-high and add the onions. Sauté until the onions are beginning to become translucent, about 5 to 7 minutes.
  4. Add the broth and the drained, soaked beans to the onions. Bring to a simmer on the stovetop and then put on a lid and carefully transfer the pot to the oven.
  5. Allow the beans to cook until they are tender, or about 2 hours. Periodically check the beans. They should be at a very low simmer. If they are boiling, reduce the heat of the oven. As the beans absorb the cooking liquid, add either hot water or the additional chicken broth. The amount of additional liquid needed varies by the batch of beans, it seems, and by the heat of the oven.
  6. Meanwhile, mix the spices and herbs in a small bowl. When the beans are tender, add the spices and the jalapenos and juice. Return the beans to the oven for an additional 30 minutes. Serve with rice or hot buttered flour tortillas.
Recipe by kelly yandell at