Cowboy Beans
Smoke adds a distinctly campfire taste to this frontier classic. Throw in leftover smoked pork, ribs or brisket for a more substantial dish. Make sure the pot you choose will fit under the cover of your grill, or cook the beans in a fire pit or over a campfire, cowboy style. Alternatively, you can cook the beans on the stovetop. Serve as a side dish with plenty of grilled bread for mopping up the sauce.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb. thick-cut smoked bacon
- 1 small yellow onion, diced
- Salt and freshly ground pepper, to taste
- 1/2 lb. dried Great Northern or small white beans, picked over, soaked overnight in water to cover and drained
- 1 cup basic barbecue sauce (see related recipe at left)
- 1/2 cup tomato ketchup
- 1/4 cup firmly packed light brown sugar
- 1/4 cup molasses
- 2 Tbs. red wine vinegar
- 2 Tbs. Dijon mustard
- 1 Tbs. dry mustard
- 1 Tbs. granulated garlic
- 1 Tbs. chili powder