tuxedo cowboy beans

Too hot in the house to turn on the stove? Cook these beans in a pan on your grill or on the grill’s side burner if you have one. This recipe doubles or triples easily. The half jalapeno provides just a small buzz; use a whole one for spicier beans.

Course: Side Dish

Cuisine: American

Keyword: Beans

Servings: 6

Author: More Time at the Table/Alyce Morgan

Cost: $5.00

Ingredients

1 tablespoon olive oil
2 slices thick bacon diced
½ cup each diced red onion and red or yellow sweet bell pepper
½ jalapeno minced (seeds and membranes removed)
1 clove garlic minced
½ teaspoon each: kosher salt and fresh ground black pepper
2 15- ounce cans pinto beans drained and rinsed
15- ounce can black beans drained and rinsed
2-4 tablespoons barbecue sauce optional

Instructions

Place a three-quart saucepan over medium heat for a minute or two; drizzle in the olive oil. After another minute, add diced bacon and, stirring regularly so it doesn’t stick, cook about half-way done—not yet crispy. Add peppers and onions, sprinkle with salt and pepper, and cook about 10 minutes or until the vegetables are tender. Pour in the beans and, stirring, warm until well heated through and bubbling. Taste, adjust seasoning, and stir in barbecue sauce, if using. Serve hot or warm.

tuxedo cowboy beans

Ingredients

Instructions

Notes