Cowboy Baked Beans
While we run the gamut of main courses for your grilling pleasure here on Get Your Grill On, I thought it time to offer up the perfect side dish for your meal … Cowboy Baked Beans.
While flipping through the pages of the Colorado Cook Book this afternoon, the recipe for Cowboy Baked Beans caught my eye. While I may like baked beans, I don’t make them too often. Too many recipes, too little time, I suppose. But this one … mix a bunch of things together and let it bake for an hour … that’s my kind of recipe.
It produced, hands down, an OMG recipe for baked beans that will definitely make more appearances in our kitchen. Warm, packed with layers of flavor and a wee bit ‘o kick, it’s a keeper that I hope you’ll try.
Cowboy Baked Beans
Recipe courtesy of Colorado Cook BookAt the Prospector Restaurant in Leadville, beans are served from a large black kettle kept warm over an open flame next to the fireplace. This recipe is one of the most requested.
Pork and beans, 2 (18 oz) cans
Ketchup, 1 cup
Brown sugar, 1/4 to 1/2 cup
Worcestershire, 2 tablespoons
Mustard, 1 tablespoon
Onion, 1/2 cup, finely chopped
Jalapeño pepper, 1 teaspoon, pickled, finely chopped (I skipped)
Bacon, 2 strips raw (I halved the recipe, but used the full amount of bacon)
Mix all ingredients together except for the bacon. Pour into a two-quart casserole. Top with bacon. Bake at 350 for approximately one hour. Remove bacon and stir before serving. Serves 6-8.
Cate’s Notes: When done cooking, I chopped up the bacon and stirred it in with the beans. The recipe halves with no problem.
