Saturday, October 31, 2009

Cowboy Beans for Ruth and Floyd's Annual Halloween Party

These are Floyd's favorite beans to be served with BBQ meats - I am making them by special request and taking them to the party on saturday. I think we're going with Disco themed costumes this year. Recipe adapted from the Coors Cookbook - yes pretty much everything in this cookbook has Coors beer added - what's not to like?

Cowboy Beans serves 8-10

1 pound dry pintos - Rancho Gordo of course so I don't soak them, as they are so fresh
1 bottle of beer - play around with it, maybe even a stout or just a lighter beer
1 medium ham hock
1 small onion chopped
1 16 oz can chopped tomatoes
1/4 cup molasses
1 & 1/2 teaspoons dry mustard

I do this in a crock pot - a great investment if you don't have one. Put all the ingredients in the pot (except for s&p - some people say it keeps the beans from softening) Add enough water to cover- 1 to 2 cups. Cook on low heat for 4 hours (add more water if necessary) then remove the ham and take the meat off, chop it up and return to the beans, if beans are tender s&p to taste, but it might need another hour or so cooking depending on your dried bean freshness.

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