A timeless crowd-pleaser downsized to feed a smaller family, this is a delicious dish that brings big, bold flavours to the table -- hearty, smoky, a little bit sweet and a whole lot comforting. A scratch-made version which layers tender beans, with smoky bacon, ground beef, some aromatics and a tangy barbeque sauce that tied everything together.

Oven braised slowly until the beans are soft and delicious and the meat practically melts into the pot, this is real comfort food with a touch of cowboy tradition. Perfect for BBQ's, Potlucks, or cozy weekends at home. Rustic and flavour packed. 

 

• 1/2 pound (225g) dried beans (pinto or navy) (1 1/4 cups) (I used these.)
• 2 slices thick cut bacon, coarsely chopped
• 1 small onion, peeled and chopped
• 1 jalapeno chili, trimmed, seeded and chopped
• 2 cloves garlic, peeled and minced
• 1/2 pound (225g) lean ground beef
• 1/2 cup (120ml) strong brewed coffee
• 3 cups (720ml) water for boiling plus 1 1/2 cups (360ml) extra
• 1/3 cup (80ml) your favorite BBQ sauce
• 3 TBS soft dark brown sugar, packed
• 1 TBS spicy brown or Dijon mustard
• 1 tsp salt
• 1//4 tsp black pepper

 

1. Begin by placing your dried beans into a bowl the night before you want to cook them. Cover them with cold water and set aside to soak overnight. (This is essential if using dried beans. If you are using canned beans, you can skip this step.)
2. The next morning, drain them and place them into a flame proof casserole with the 3 cups (720ml) water. Bring to the boil, then reduce to a simmer and simmer until the skins split when you lightly blow on the beans. (About 20 minutes.) (Skim off and discard any foam that appears.) (I used a covered cast iron enamel saute/baking dish.)
3. Preheat the oven to 300*C/ 150*C.
4. Place the bacon into a skillet. Cook over medium heat until it starts to crisp up. (You are basically just releasing the fat and adding a hint of crispy flavour. The bacon will soften again in the long slow bake time.)
5. Add the onions and jalapeno pepper. Cook, stirring until they begin to soften, about 5 minutes. Add the garlic and cook for a minute longer. (It is not essential that you brown them.)
6. Crumble in the ground beef and cook, stirring frequently, until the beef has browned and is no longer pink. (I have a tool that helps to break up ground beef as you are cooking it.)
7. Add the coffee, BBQ sauce, brown sugar, mustard, salt, pepper, and ground beef mixture to the beans. (The sugar will melt right into the beans. Mix everything well together.)
8. Cover tightly and roast in the preheated oven for 6 to 7 hours. Check periodically to make sure they don't dry out, adding a bit of boiling water if you think they need it. (You may not need to.)
9. Uncover and bake for the last hour of bake time. By then they should be tender and flavorful, deep brown and have a thickish sauce. (This step deepens the colour and flavour of the beans.)
10. Serve hot.

 

 

 

  

Yield: Serves 3 to 4

Author: Marie Rayner

Print

With ImageWithout Image

Cowboy Beans from Scratch

Prep time: 24 HourCook time: 7 HourTotal time: 31 Hour

This is a delicious version of baked beans that is hearty and heartwarmingly delicious. A full meal in and of itself all you need is some crusty bread or rolls on the side, perhaps cornbread and maybe a salad to with it. Note you need to begin the night before by soaking the dried beans.

Ingredients

• 1/2 pound (225g) dried beans (pinto or navy) (1 1/4 cups) (I used these.)
• 2 slices thick cut bacon, coarsely chopped
• 1 small onion, peeled and chopped
• 1 jalapeno chili, trimmed, seeded and chopped
• 2 cloves garlic, peeled and minced
• 1/2 pound (225g) lean ground beef
• 1/2 cup (120ml) strong brewed coffee
• 3 cups (720ml) water for boiling plus 1 1/2 cups (360ml) extra
• 1/3 cup (80ml) your favorite BBQ sauce
• 3 TBS soft dark brown sugar, packed
• 1 TBS spicy brown or Dijon mustard
• 1 tsp salt
• 1//4 tsp black pepper

Instructions

1. Begin by placing your dried beans into a bowl the night before you want to cook them. Cover them with cold water and set aside to soak overnight.
2. The next morning, drain them and place them into a flame proof casserole with the 3 cups (720ml) water. Bring to the boil, then reduce to a simmer and simmer until the skins split when you lightly blow on the beans. (About 20 minutes.) (Skim off and discard any foam that appears.)
3. Preheat the oven to 300*C/ 150*C.
4. Place the bacon into a skillet. Cook over medium heat until it starts to crisp up.
5. Add the onions and jalapeno pepper. Cook, stirring until they begin to soften, about 5 minutes. Add the garlic and cook for a minute longer.
6. Crumble in the ground beef and cook, stirring frequently, until the beef has browned and is no longer pink.
7. Add the coffee, BBQ sauce, brown sugar, mustard, salt, pepper, and ground beef mixture to the beans.
8. Cover tightly and roast in the preheated oven for 6 to 7 hours. Check periodically to make sure they don't dry out, adding a bit of boiling water if you think they need it.
9. Uncover and bake for the last hour of bake time. By then they should be tender and flavorful, deep brown and have a thickish sauce.
10. Serve hot.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com  

Another Sunday, another Meals of the Week post!  Sundays is the day that I set apart to share with you, my readers, all of the delicious meals I have cooked, shared and enjoyed over the past 7 days. Most days I eat at home with the occasional meal out.

Just because I am a single person, living on my own, is no reason for me to not enjoy tasty homemade meals!  I refuse to be someone who eats out of boxes and cans.  That is okay occasionally, but for the most part I want to put together meals for myself that are varied and tasty and homemade.

I find ready meals are loaded with salt, sugar and preservatives. I don't want to put all of that garbage into my body if I can possibly help it.  I am fit and I am capable so why not cook something decent for myself!

I try to eat a tasty variety of things.  For the most part healthy-ish. I try to get in  my five a day if I can , in one way or another.  Breakfasts are usually a tasty bowl of home cooked oat porridge.  I like it with a bit of cream on top and perhaps some golden syrup or date syrup. Yummy!  A glass of orange juice rounds that out and keeps me going until early afternoon which is usually when I have my dinner unless I am eating out or at my sisters!

Supper, is generally a light repast. Sometimes I am lazy and have a bowl of cereal. Sometimes its just toast and peanut butter or (naughty me) cheese whiz. (Does it help that I only eat 12 grain bread?)  Occasionally I will have a sandwich, a salad, or just some fruit.  

But to be honest after a hearty breakfast and that dinner, I am not overly hungry in the evenings, so its usually either toast or fruit, or both.  

I think your appetite changes as you get older and you no longer have the desire to eat a heavy three meals a day.  I do make the effort to sit at the table and eat properly and not just plunk down in front of the television.  Well, most of the time anyways. I like to pay attention to what I am eating! Its much more pleasurable that way!

And without further adieu, here are my meals from the past 7 days.  I think you will agree, it was, once more, a most delicious week!

SUNDAY, September 20th - Family Dinner at Cindy's

Every second Sunday we have a family dinner at my sister's. We all really enjoy those occasions.  This week was no different. Cindy cooked a fabulous dinner of Cowboy Beans (look for a recipe soon), and we had buttered bread with it and potato salad, then for dessert butter tarts.  The best part is being together.

In it's place I am sharing a recipe for Skillet Beans & Wieners. Not a typical Sunday meal, but what the hey, still delicious! This simple little skillet supper is pure comfort -- the kind that brings you right back to those cozy, homey meals we all grew up with. Tender baked beans simmer gently with browned onions, smoky bacon, and bite-sized wieners, creating a sweet-savoury sauce that feels like a warm hug on a cool day. It comes together in minutes, thickens beautifully as it bubbles and tastes even better the next day.

MONDAY, September 21st - Creamy Chicken Noodle Casserole for Two

Crisp buttery crackers top this creamy chicken noodle casserole which is sized perfectly for two. Delicious comfort food. Just like moms.  Chicken, noodles, peas in a creamy sauce.  I love the crunch of the butter crumb topping. A casserole just is not complete for me unless it has a crumb topping.

This little casserole is everything we love about comfort food - simple, creamy, and wonderfully satisfying. Tender egg noodles are folded into a velvety mixture and then topped with a generous layer of buttery cracker crumbs that bake up golden and crisp. It's homely, hearty, and sized perfectly for two, making it an ideal way to use up leftover cooked chicken or rotisserie chicken while still feeling like a special meal.

This fed me nicely on the day and I had a serving to freeze for later.  I enjoyed this with a tossed salad and some bread and butter on the side and was very happy with my meal. 

TUESDAY, September 22nd - Juicy Beef Brisket

On Monday, when putting something in the freezer I noticed a very small piece of Beef Brisket that I had forgotten about. I decided to take it out and cook it for dinner on Tuesday. It was fabulously tasty.

I first rubbed it in a tasty mix of spices and popped it into a baking dish along with some stock and a BBQ sauce spooned over top. Cooked low and slow and tightly covered until it was melting mouth wateringly tender. More of the glaze was added and then it was popped back in the oven until it was richly glazed and burnished.

This was fabulously tasty served, cut into thin slices along with a baked potato and some Cheese Slaw. What a fabulous dinner and I had plenty of beef leftover for sandwiches for the next few days.

WEDNESDAY, September 23rd - Dinner out with the family

I had a quantity of brisket needed using up so I made myself an old favorite. Beef Pot Pie Soup. You can use ground beef in a pinch and still have a delicious bowl of soup.  Making soup is such a simple thing to do. My mother always made soup with leftovers from our roast dinners. 

Cubes of beef sauteed with a mirepoix of vegetables (carrots, celery, onions, garlic) for plenty of flavor. Some stock and cubed potato, swede (rutabaga), and cabbage are added along with some herbs and then simmered until everything is beautifully tender. A handful of frozen peas is thrown in and heated through.

While the soup is simmering you bake some puff pastry lids. I like to top it with some Everything Bagel Spice for added interest.  Ladle the hot soup into heated bowls, top with the puff pastry lid and dinner is served!

This cozy dish turns humble pork steaks into something truly special. The meat is lightly seasoned, dusted in flour, and flash‑fried in butter until beautifully golden and tender . Then it’s nestled into a rich, homemade mushroom gravy made right in the same pan — golden sautéed mushrooms, a touch of flour, chicken stock, and cream come together into a silky, savory sauce that feels like pure comfort.

It’s quick, economical, and deeply satisfying — the kind of simple, from‑scratch supper that makes you grateful for what’s already in your fridge. Perfect for two, perfect for busy days, and absolutely perfect with a pile of buttery mash or a baked potato.

On this occasion we enjoyed it with a baked potato, mashed turnips, and some yellow wax beans. It made for a really delicious supper!