American · Dinner
Arizona cowboy beans
A weekday stew of pinto beans simmered with bacon, onion, bell pepper, garlic and canned tomatoes, seasoned with chili powder, cumin and smoked paprika. Slow-simmered until the beans turn creamy and the bacon renders its fat through the pot. Served with cornbread or over rice.
$3
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
447Calories
22.3gProtein
22.7gFat
38.9gCarbs
11.8gSugar
11.6gFiber
874mgSodium
41mgChol
7.4gSat Fat
1180mgPotassium
115mgCalcium
4.8mgIron
0.5mcgVitamin B12
38mgVitamin C
gluten-free
low-calorie
low-cholesterol
high-fiber
rich-umami
all-time-classics
gluten-free
Instructions
1
Prep
Chop the bacon into small pieces. Dice the onion and bell pepper. Mince the garlic cloves on a cutting board.
2
Render
Cook the bacon in a small pot over medium heat for 4–5 minutes, stirring occasionally, until the fat renders and edges crisp.
3
Bloom
Add the onion and bell pepper to the pot and cook over medium heat for 5 minutes until the onion turns translucent and softens.
4
Simmer
Stir in the garlic, chili powder, cumin and smoked paprika and cook over medium heat 1 minute until fragrant. Add the beans, canned tomatoes, tomato paste, chicken stock, brown sugar and vinegar. Bring to a gentle bubble over medium-low heat, partially cover and simmer for 35–40 minutes, stirring occasionally, until the beans turn creamy and the liquid thickens into a coating sauce.
5
Plate
Season with salt and black pepper to taste and spoon the beans into a bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup140g, drained from a 15 oz can pinto beans
- 3 oz86g bacon
- 1/2 cup70g onion
- 1/2 cup70g green bell pepper
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 tbsp4 tbsp tomato paste
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp brown sugar
- 1 tbsp1 tbsp apple cider vinegar
- salt and black pepper to taste
