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:
- 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.Ingredients
- 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