Skip to main content

Red-Eye Baked Beans #CowboyDayCookAlong

Recipe for Rebels invited me join in on a Cowboy Day Cook Along. Read his invitation here.

Not knowing what to make, I put out the question to social media. I got sixty-six responses. Sixty-six? Who knew that that many of my friends and family would have opinions. Here are some:

  • Beans
  • Steak, baked beans, and cornbread
  • Baked beans. Steaks over a campfire.
  • Cowboy caviar
  • Beans and cornbread
  • Pinto beans, cornbread
  • Beans, bacon and lard
  • Ribeyes. Beans.
  • Ribs. Beans.
  • Meat and potatoes
  • Beans in a can
  • Short ribs and ranch beans

You see a trend, right? The funniest suggestion was my cousin's who wrote: "Cowboy cooking + Cam = Rocky Mountain oysters." My nephew, a rancher, responded that he could help. Gulp. I will try anything once, but I raised the question to my trio and they all shook their heads. No, no, and nope. Fine. Back to the beans.

I started with dry beans. Click for a how-to: here. You can do this the night before and keep in the fridge till you're ready to use them. If you are using pre-cooked beans, I think I had about 4-5 cups. These are red-eye beans because I add in espresso or coffee. If you don't drink coffee, skip it and substitute apple juice or stock.

  • 1 lb dry beans, soaked and prepared (or 4 to 5 C cooked beans)
  • 5 strips thick bacon
  • 2 leeks, trimmed and sliced into coins
  • 2 apples, peeled and sliced
  • 1/4 C organic ketchup
  • 2 T mustard
  • 2 T unsulphered molasses
  • 1/4 C espresso or strong coffee
  • 1/2 C organic dark brown sugar
  • 1/3 C apple cider vinegar
  • 2 to 3 links cooked pork sausages, sliced into thick coins

Preheat the oven to 325 degrees F. In a large, thick-bottomed pan, cook the bacon and sliced leeks until the fat has been rendered but the bacon is not crispy. Add the apples and beans.

Stir in everything else until well-combined. Place in a baking dish. Bake, covered with foil, for 90 minutes. Uncover and stir in the cooked sausages. Cover again and return to the oven for an additional 30 to 45 minutes.

I served this batch with spareribs and coleslaw.


  1. Those look like about the tastiest beans I've ever seen! I can practically smell that sweet and spicy fragrance wafting through the house now! Love your recipe! (It's a shame those Rocky Mountain Oysters got such a vehement veto! lol) Thanks for contributing Camilla!

    1. Thanks for inviting me. One of these days, I might be able to convince them. I mean, they eat tripe and fish eyeball for goodness sake. LOL.


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur