Cowpoke Beans - Pinnacle Peak's Recipe Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. of dried pintos picked over and soaked overnight
1 can of beer
14.5 oz can of rotel tomatoes and green chilies *pick your heat tolerance, I use the hot*
(I used 1 can of diced tomatoes and 1 7 oz. can of diced green chiles)
1 jalapeņo pepper, minced
2 medium onions chopped
4 big cloves of garlic
3 slices of bacon (thick cut butcher's quality)
2 tablespoons of chili powder
2 tablespoon of Worchestershire sauce
1 tablespoon of ground cumin
1/2 tablespoon of chipotle powder (I used smoked paprika)
1 teaspoon of salt (or more to taste)
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Directions: |
Directions:Soak beans overnight.
Discard water. Dump beans in large pot.
Add 8 cups of water.
Add all the other ingredients except the salt.
Bring to boil over high heat and then reduce to a low simmer.
Cook slowly, stirring up from the bottom for at least 2 hours could take up to 4 hours.
Add water or more beer if the beans get too thick.
They are done when they just barely hold their shape and the whole mess is a little bit soupy
Serve in soup bowls with the broth.
Really good with cornbread on the side. And of course, charcoal grilled ribeyes wouldn't be bad either. |
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Personal
Notes: |
Personal
Notes: Craig/Dad has fond memories of having gone to Pinnacle Peak's in Arizona with his Grandpa Black, where they cut off your tie upon arrival and hung it on the ceiling. He absolutely loved the beans that they served with their steaks so I searched for the recipe. This was delicious - we ate it as a main with cornbread. Needs more liquid next time.
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