Cowboy Beans
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 cans kidney beans, drained weight approx. 50g
- 1 can beans, white, drained weight approx. 250g
- 1 onion (s)
- 1 clove garlic
- 125 g ham, katen, diced
- 1 tablespoon oil, e.g., sunflower oil
- 200 ml beer
- 200 ml water
- 2 tablespoon tomato paste
- 3 tablespoon sugar, brown
- 20 ml Worcestershire sauce
- 1 teaspoon mustard
- 50 ml whiskey
- 1 teaspoon paprika powder, noble sweet
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic, chop finely separately.
- Drain, rinse and drain the beans. Measure the different liquids.
- Heat the oil in a saucepan and fry the bacon cubes in it and brown them lightly. Then add the onion and sauté briefly. Also add the garlic and tomato paste and stir in. Then fill up with water, beer, whiskey and Worcestershire sauce. Add the mustard, brown sugar, paprika and a little cayenne pepper to the sauce. Finally add the beans. Let the whole thing simmer with the lid closed over medium heat for about 30 minutes. Stir every now and then, if it is still too runny towards the end of the cooking time, just keep cooking a little with the lid open. Season to taste and add cayenne pepper, brown sugar or whiskey if you like. We eat the beans relatively sweet.
- If you prepare the beans the day before, they`ll taste a little better. We love them with spare ribs. Leftovers (if there are any) can be frozen without any problems.
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