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Cowboy Beans Served With Tortilla Chips

During lockdown we were bubbled with out friend from Tennessee and she kept our spirits up with her delicious bean recipe. I have put together my own version which hope does it justice.

Can be served as a side dish but we love it as a main course served in a jacket potato and some corn chips on the side.  Leftovers are great reheated and served on toast for brunch.

2 tbsp vegetable oil

200 g smoked bacon, cut into thin strips

1 onion, finely diced

1 green pepper, finely diced

500 g beef mince

4 cloves garlic, minced

400g tin chopped tomatoes

1 tbsp soft brown sugar

200ml BBQ sauce

2 tbsp dijon mustard

3 x 400 g tins of beans (I used a mix of pinto and kidney), drained

400 ml beef stock

4 baked potatoes to serve (optional)

Cowboy beans served with a slice of pork belly

Heat the oil in large wide pan or stock pot. Add the bacon, onion and pepper and fry for 10 minutes until the fat is rendered out of the bacon and the bottom has plenty of bits caramelised and stuck to the bottom of the pan.

Add the beef and fry until browned, scarping the bottom of the pan with a wooden spatula. Add the minced garlic and stir fry for 2 minutes, add the tinned tomatoes, sugar, BBQ sauce and mustard, stir again to combine then add the drained beans, stock and season generously with salt and pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally to stop it sticking to the bottom.

Serve on a baked potato if using with some corn chips to dip.

Cowboy beans served with tortilla chips

Cowboy beans

Jules
During lockdown we were bubbled with out friend from Tennessee and she kept our spirits up with her delicious bean recipe. I have put together my own version which hope does it justice.
Can be served as a side dish but we love it as a main course served in a jacket potato and some corn chips on the side.  Leftovers are great reheated and served on toast for brunch.
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Prep Time 10 mins
Cook Time 45 mins
Course Main Course, Side Dish
Cuisine American
Servings 5 people
Calories 780 kcal

Ingredients
  

  • 2 tbsp vegetable oil
  • 200 g smoked bacon cut into thin strips
  • 1 onion finely chopped
  • 1 green pepper finely chopped
  • 500 g beef mince
  • 4 cloves garlic minced
  • 400 g tinned chopped tomatoes
  • 1 tbsp soft brown sugar
  • 200 ml BBQ sauce
  • 2 tbsp dijon mustard
  • 1.2 kg (3 tins) pinto or kidney beans or a mix of the two drained
  • 400 ml beef stock
  • 4 baked potatoes (optional)

Instructions
 

  • Heat the oil in large wide pan or stock pot. Add the bacon, onion and pepper and fry for 10 minutes until the fat is rendered out of the bacon and the bottom has plenty of bits caramelised and stuck to the bottom of the pan.
    Fry onions chillis and bacon
  • Add the beef and fry until browned, scarping the bottom of the pan with a wooden spatula.
    Fry the onions and bacon
  • Add the minced garlic and stir fry for 2 minutes.
    Cooking the mincemeat and bacon and onions
  • Add the tinned tomatoes, sugar, BBQ sauce and mustard, stir again to combine then add the drained beans, stock and season generously with salt and pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally to stop it sticking to the bottom.
    Add stock to the cooked beans and mincemeat
  • Serve on a baked potato if using with some corn chips to dip

Nutrition

Calories: 780kcalCarbohydrates: 97gProtein: 44gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 91mgSodium: 1829mgPotassium: 2358mgFiber: 18gSugar: 25gVitamin A: 358IUVitamin C: 64mgCalcium: 219mgIron: 9mg
Tried this recipe?Let us know how it was!

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