Arizona Cowboy Beans From Scratch Recipes

Steps:

• 1. Rinse beans under cold rinning water and discard any stones or shriveled beans. **Hint: Take the pork hock and inclose it in a clean piece of cheese cloth. Tie it into a bag. This will keep the skin bones, and meat together, and not running wild in the beans. In a 4 quart saucepan,combine beans,hock in bag, onion,chiles with their liquid, oregano and salt. Add water 1 inch above beans. Heat to a boiling over high heat. reduce heat to low, cover and simmer 1-1/2 hours. Stirring occasionally,adding more water as needed. Add 1-1/2 cups of more water to saucepan, cover and simmer 2 hours longer, or until beans are tender and liquid has thickened.Stirring occasionally,and adding more water as necessary to prevent sticking. With a slotted spoon,transfer ham hock to a cutting board. Cut and pull meat from the hock and finely chop (ONLY THE MEAT)...discard bones,fat and skin. Stir meat into beans and serve. Corn bread goes well with this dish. And hot sauce on the side...as needed. ** I think next time I will try to adjust this recipe for crockpot cooking.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 12 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• At the same time, heat another large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place bacon, ground beef, onion, ketchup, and brown sugar in a slow cooker; mix well. Add baked beans, Great Northern beans, pinto beans, and pork and beans.
• Cook on Low, stirring often, about 4 hours.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir hamburger and bacon together in the hot skillet until hamburger is browned and crumbly, 7 to 10 minutes.
• Stir cooked hamburger and bacon, baked beans with pork, kidney beans, lima beans, onions, ketchup, brown sugar, and mustard together in the bottom of your slow cooker.
• Cook on Low until hot and thickened, at least 3 hours.

Steps:

• Place beans in a dutch oven: add water 2 inches above beans.
• Bring to a boil, boil 1 minute.
• Cover and remove from heat and let stand 1 hour Drain Bring beans and 8 cups water to a boil in dutch oven Cover, reduce heat and simmer 1 hour until beans are tender Add onion, and the next 7 ingredients simmer 30 minutes Add tomatoes simmer 30 minutes and serve.

Steps:

• Soak beans overnight -OR- place beans and 6 cups water in large Dutch oven. Bring to boil over high heat and cook for 5 minutes. Remove pot from heat, cover and allow beans to sit for 1 hour. Drain beans. Clean and dry pot.
• Adjust oven rack to lower-middle position and heat oven to 300°F Add bacon to pot and cook over medium heat until lightly browned, 6 to 8 minutes. Stir in onion and cook until beginning to brown, 6 to 8 minutes. Add brown sugar, mustard, 1/2 cup barbecue sauce, hot sauce, and salt. Return to boil over high heat, cover pot, and transfer to oven.
• Cook until beans are just tender, 2 to 2 1/2 hours. Remove lid and continue to cook, stirring occasionally, until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours. Remove from oven, stir in remaining 2 tablespoons barbecue sacue, and season to taste with salt and pepper.
• Beans can be refrigerated in airtight container for several days.