Outdoor Grilling
Sweet & Smoky Cast Iron Cowboy Beans
Serves 4-6
Sweet & Smoky Cast Iron Cowboy Beans
Serves 4-6
The perfect side for you roasted chicken or barbeque developed by Chef Matt Jennings. These easy beans are a campfire staple that develop deeper, smokier flavor the longer they cook.
Ingrédients
- 1 Spanish onion, finely chopped
- ¾ cup Bacon, coarsely chopped
- 2 Garlic cloves, crushed
- 3 cups Kidney beans*, rinsed and pre-soaked overnight
- 1 teaspoon Smoked paprika
- 1 cup Tomato puree
- ½ cup Tomato ketchup
- 1 quart Beef stock
- 3 tablespoons Worcestershire sauce
- 3 tablespoons Balsamic vinegar
- ½ cupBrown sugar
- 1 tablespoon Extra-virgin olive oil
- Kosher salt & freshly cracked pepper to taste
Preparation
- Set Cuisinart’s large cast iron pan/skillet into the Woodcreek Pellet Grill & Smoker. Set the Woodcreek to ‘sear’. Shut the lid. Wait 10-25 minutes until the grill is hot.
- Open the lid and add the extra virgin olive oil to the cast iron pan and sauté the onion and bacon until golden brown and fragrant.
- Add the garlic and smoked paprika and sauté for another 30 seconds then add the drained beans. Stir to combine.
- Add in the paprika, tomato puree, ketchup, Worcestershire sauce, balsamic vinegar, brown sugar and about half of the stock. Stir to combine, reserving the remaining stock.
- Cover with aluminum foil and lower the heat to 350°F and allow to simmer gently for 2 hours, topping off with remaining beef stock as needed to ensure the beans don't dry out and burn. *If using pre-cooked, canned beans, allow to simmer for 30-45 minutes or until beans are tender and flavors are well incorporated.
- When the sauce is thick and deep red, season to taste, and serve!
*Canned beans can be substituted (2 – 15 oz cans of red kidney beans)