Let’s be honest, back in the days of the Old West beans on the trail were a staple… but a rather bland staple at that.
In the past I’ve posted a couple different variations of Cowboy beans in this blog but for the most part they were either old hand me down recipes from back East writers or one of Western historic value… both will prevent starvation but you won’t find them on the Food Network Channel. Well, for the sake of being a Heritage recipe I left ‘em alone with no changes from the original and posted them.
That being said, these recipes would take 3rd or 4th place in a contest at my table. I love beans but why on earth are so many recipes missing the mark when it comes to taste? Well, no more!
Frustrated with just too bland or too sugary or just plain fire in your mouth recipes , I took maters into my own hands and came up with what I think is an awesome bean recipe I call Rimrock beans. Why Rimrock you ask? Because I live in Arizona’s High Desert area known as Rimrock and that’s where this recipe was born.
Rimrock is ranch country, where coyotes are more common than F-150 pick up trucks (and believe me, there’s plenty of those). My bean recipe matches the terrain here, a bit spicy but not hot like down in Tucson town, a tad of molasses for sweetness reminds me of our delicious dried up mesquite tree beans. I could go on but you’ll find out for yourself, so lets get to the recipe. I think you’ll really like these beans and it’s all Arizona in taste!
Brand names are mentioned but not mandatory that you use these brands.
1 – # 10 can of Bush’s pinto beans (111 oz. size can).
2 – 15 oz cans of diced tomatoes with green chili peppers (Hatch brand).
1 – 6 oz can of green chili peppers.
2 – 15 oz cans of chili beans (Great Value from Wal-Mart works well).
1 – can of stewed tomatoes – Mexican recipe (S&W brand).
2 cups of beef stock.
1/2 teaspoon of cayenne pepper
1/2 teaspoon of black pepper
1/2 teaspoon of salt (taste before adding any more than this as some of the above ingredients contain salt).
1/4 cup of molasses.
1/4 cup of packed brown sugar.
Add all ingredients into a pot big enough to hold a couple of gallons.
Bring to a boil and simmer until reduced to desired thickness. This can range from the consistancy of soup to that of a blop on your plate. It’s your choice. JW