DON’T LET ALL THE WRITING ON THIS PAGE SCARE YOU AWAY..ALL OF THESE RECIPES ARE A CINCH!
COWBOY BEANS (VERY EASY)
1 1lb package dried pinto beans
6-8 pieces of thick cut bacon
1-2 tsp salt
1-2 tsp pepper
1 tsp Emeril’s Southwest style Essence ( found at Bag N Save)
2 bay leaves
dehydrated onion flakes
Wash beans in cool water and pick over them for ugly ones and or stones. I did find a couple of small black stones, so don’t skip this step. Dump the beans into a good size pot. I doubled the batch when I made them and had way too much. I used a Dutch oven and that was the perfect fit for that many beans. The beans swell up when they cook, so be sure to use the correct size pan. I think for 1 pkg of beans, a 3 qt pan would be sufficient. Add enough water to cover beans by about 2 inches. Cut the bacon into 1 inch chunks and toss it in pot along with 1-2 bay leaves and sprinkle some of the onion flakes in also. Cover and bring to a boil, then reduce heat and simmer covered for about 2 hours, stirring occasionally just to be sure beans aren’t sticking. DON’T ADD OTHER SEASONINGS TIL BEANS HAVE COOKED. At this point, add seasonings and be careful adding salt, depending on how salty the bacon is. The beans are now ready to eat, but taste best after sitting a while on the stovetop to get all thick and creamy. Top with sour cream and anything else you like!
CORNBREAD (EASIER STILL)
2 boxes Jiffy cornbread mix
2/3 cup buttermilk
1 can chopped chilis, drained
Heat oven to 350. (325 for dark pans) Combine all ingredients and pour into a greased loaf pan. Bake for about 30-40 minutes til toothpick comes out clean. Cool 5 minutes in pan and then flip it out.
COWBOY STEAK (EASIEST YET)
steak of your choice
seasoning of your choice ( I used Weber’s Chicago style Steak Seasoning)
Season steak. Cook on Foreman grill.