Cowboy Beans (Crock-Pot) – a delicious recipe with beans, water, yellow onions, garlic, cumin seeds, beer. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse and drain picking out all the rocks/debris/skins -- Cover with water to soak overnight.
2
Dump water and rinse again. Put garlic and onion in the crockpot add beans and water (or broth). Cook on low for about 9 hours- they need to be a bit on the firm side but not crunchy.
3
After the beans reach the right consistency, drain and remove the garlic- you can either toss them or mash them and reserve to add to the bacon fat in the next step. Cook the bacon either on the stove or in the oven so that the fat can be reserved and bacon crumbled.
4
Put bacon fat in the bottom of a heavy pot- medium heat (if you like your beans a bit spicy you can saute minced jalapeno to the bacon fat before adding beans- I love to add tomatillos and jalapenos). Add all the beans and start mashing with a potato masher. Add the beer and keep mashing. When it is as mashed as you like lower the heat and cook off the beer stirring occasionally. Season to taste.
5
Top with crumbled bacon, cheese, pico or just go crazy.
849
kcal
Calories
25
g
Fat
117
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups dried beans (I love black but pinto work well), water, 2 small yellow onions (sliced thin or minced), 10 garlic cloves (don't freak it'll be ok), and more.
Yes, Cowboy Beans (Crock-Pot) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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