Cowpoke Pintos

Name: Cowpoke Pintos
Cuisine: American
Ingredients: 1 pound dried pinto beans, soaked overnight in water to cover; 8 cups (2 quarts) water; 12 ounces Coca-Cola, Dr Pepper, or beer; 12 ounces Coca-Cola, Dr Pepper, or beer; 12 ounces Coca-Cola, Dr Pepper, or beer; 14.5 ounce can whole tomatoes, undrained; 2 medium onions, chopped; 3 slices bacon, preferably a smoky slab variety, chopped; 3 tablespoons chili powder; 2 tablespoons Worcestershire sauce; 1 tablespoon ground cumin; 4 garlic cloves, minced; 3 to 4 fresh serranos or jalapeños, chopped; 3 to 4 fresh serranos or jalapeños, chopped; 1 teaspoon kosher salt or coarse sea salt, or more to taste; 1 teaspoon kosher salt or coarse sea salt, or more to taste; 1 cup sliced barbecued sausage (optional)

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Meanwhile, down on the ranch, they wouldn’t eat a navy bean even if Dolly Parton baked it. If you prefer your beans borracho (drunken), replace the soft drink with beer.

Ingredients

1 pound dried pinto beans, soaked overnight in water to cover
8 cups (2 quarts)

Americas
United States
Side dish
Gluten-free

Method

Once the beans have soaked overnight, drain them well.
In a Dutch oven or stockpot, combine all of the ingredients except the salt and sausage. Bring the liquid to a boil over high heat and then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally, for at least 2 to 3 hours, depending on your batch of beans. Add more water if the beans begi