Need a quick dish for your Labor Day BBQ today? How about these slow stewed pinto beans? Surely you have a few cans of beans, some bacon, a beer and an onion laying about. Chipotle in adobo? Maybe not. That might require a run to the store but you should because the spicy smokiness it adds to the beans is key. You need it, so go. Now.
I love a good bean dish, especially at a summer (or even winter) bbq. Baked beans are my favorite, and I’ve got a great recipe here, but those take forever. Sometimes you need something quick, less fussy. This is that dish. I’ve made these with dried beans but, due to the nature of dried beans, they take a while and require a bit more planning. Those suckers have to soak and take ages to cook. If you have a pressure cooker, hallelujah, but opening a can is much easier and certainly quicker.
Delicious fragrant things like bacon, onion, garlic and those delectable spicy chipotle peppers layer in wonderful flavors to what can be a rather bland bean. Add some beer, a good Mexican lager is preferred but any mild beer will do, and simmer until those beans are melting and soft. That’s all there is to it. I call these cowboy beans, some call them borracho beans. Either way, they’re delicious and can be ready in less than an hour. So get on it.
STRESS THERAPY BAKING FACTOR: GIDDIUP. Let’s be honest. You have a bbq to go to later today and don’t know what to bring. A good side dish, like a good dessert, is always welcome. Sure, you could bring beer – everyone will bring beer – but you have to eat. A big bowl of tender, slightly spicy, slightly bacon-y beans will go with everything. Perfect with hot dogs, great with smoky bbq meats, fantastic with grilled chicken. So there you go. And if you really want to kick it up, add another chipotle pepper. For laughs.
Other bean recipes: BBQ Baked Beans, Modern Three Bean Salad, Borlotti Beans with Italian Sausages and Fennel-Pepper Relish, Navy Bean Soup
Eight years ago: Empanadas -Two Ways
Seven years ago: Bacon Waffles
Six years ago: Fresh Tomato Tart
Five years ago: Bastille Day Lunch – Figgy BBQ Sauce
Four years ago: Tomato Chile Jam
Three years ago: Fresh Mint Limeade
Two years ago: Melon Feta & Prosciutto Salad
Last year: Chicken Wing Friday – Sticky Spicy Sweet Chicken Wings
COWBOY BEANS
Serves 6-8 as a side dish
I’ve noticed you can now buy tiny cans of chile in adobo, maybe 3 – 3 ½ ounces, in my grocery store. This is a godsend as I never use a full can. 7 ounces is a lot of chipotle. If you have extra (and you likely will) pop them into a Ziploc bag and freeze for later. They defrost just fine and you’ll always have some on hand.
1 small onion, finely diced
4 slices of bacon, diced into ½” pieces
3 garlic cloves, minced
2 28-ounce cans pinto beans, drained and rinsed
4 cups water
1 chipotle chile in adobo, chopped
½ teaspoon kosher salt
1 12-ounce bottle dark beer, such as Modelo Negro
- In a large pot over medium heat, sauté the bacon until some of the fat has rendered.
- Add the onions and sauté until translucent.
- Add the garlic and chipotle; sauté until fragrant, about 1 minute.
- Add the beans, water, beer and salt and bring to a boil.
- Reduce to low and simmer, uncovered, 30 minutes to allow the flavors to blend.
- Serve warm.
STRESSCAKE 
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