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

  1. 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.
  2. 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.
  3. Add the garlic and smoked paprika and sauté for another 30 seconds then add the drained beans. Stir to combine.
  4. 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.
  5. 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.
  6. 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)