These Easy Spicy Cowboy Beans are a hearty dish packed with flavor! Loaded with tender beans, spicy sausage, and zesty seasoning, they bring a little kick to your meal.
Perfect for a gathering or just a weeknight dinner, these beans are super easy to whip up. I love to serve them with cornbread, and trust me, you’ll want seconds! 😋
Key Ingredients & Substitutions
Pinto Beans: These beans are the star of the show! You can use dry pinto beans, but if you’re short on time, canned beans work great too. Just make sure to rinse them well to cut down on sodium. Black beans could also be a fun alternative!
Bacon: Bacon adds a nice smoky flavor. If you’d like a healthier version, turkey bacon or even pancetta can work well. Just remember that both will change the flavor a bit!
Spicy Sausage: I love using chorizo for its robust flavor, but andouille sausage is also a great choice. If you’re looking for a vegetarian option, consider using smoky tempeh or a plant-based sausage to keep the flavor strong.
Diced Tomatoes with Green Chilies: This ingredient adds both moisture and spice. If you can’t find them, you can use plain diced tomatoes and add your own green chilies for heat. Fire-roasted tomatoes are also an excellent substitute for extra depth.
How Do You Perfectly Simmer the Beans?
Simmering the beans is crucial for the right texture. If you start with dry beans, here’s what to do:
- Soak the beans overnight to help soften them and reduce cooking time.
- In a large pot, cover the beans with fresh water by a couple of inches. Bring the water to a boil.
- Reduce to a simmer and cook for 1-1.5 hours until the beans are tender. Keep an eye on it, and add more water if needed.
If you’re using canned beans, simply warm them through before adding to the mixture. There’s no need to cook them for long as they’re already tender!
Easy Spicy Cowboy Beans
Ingredients You’ll Need:
For the Beans:
- 1 lb (450g) dry pinto beans (or 3 cans pinto beans, rinsed and drained)
- 6 slices bacon, chopped
- 1/2 lb spicy sausage (such as chorizo or andouille), sliced or crumbled
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes with green chilies (like Rotel)
For the Flavoring:
- 1/4 cup ketchup
- 2 tbsp molasses
- 1/4 cup brown sugar
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp black pepper
- Salt to taste
For the Garnish:
- 1-2 fresh jalapeño peppers, sliced (adjust based on preferred heat)
- Fresh parsley or cilantro, chopped
How Much Time Will You Need?
This recipe takes around 15 minutes to prep and about 2 hours if you’re cooking dry beans from scratch. If using canned beans, the total time is approximately 30-40 minutes. Most of the time is just letting everything simmer together, so you can relax while it cooks!
Step-by-Step Instructions:
1. Soak the Beans:
If you’re using dry pinto beans, start by rinsing them and soaking them overnight in water. This helps them cook evenly and become tender. The next day, drain and rinse the beans again!
2. Cook the Beans:
Place the soaked beans in a large pot and cover them with fresh water. Bring the water to a boil, then reduce the heat and let them simmer for about 1-1.5 hours, or until they are tender. Don’t forget to drain the beans when they’re done, but keep a little of that tasty cooking liquid!
3. Cook the Bacon:
In a large skillet over medium heat, add the chopped bacon. Cook it until crispy, then remove the bacon from the skillet and set it aside, leaving the bacon fat in the pan. This adds lots of flavor!
4. Brown the Sausage:
Add the spicy sausage to the skillet and cook until it’s browned. Once done, take it out and set it aside with the bacon.
5. Sauté the Veggies:
Using the same skillet, add the chopped onion. Sauté until it’s soft and translucent, about 3-4 minutes, then throw in the minced garlic and cook for another minute.
6. Mix It All Together:
Return the bacon and sausage to the skillet. Stir in the diced tomatoes with green chilies, ketchup, molasses, brown sugar, chili powder, smoked paprika, cumin, black pepper, and salt. This is where the magic happens!
7. Add the Beans:
Now, add the cooked beans to the skillet and mix everything together. If it’s looking a little too thick, add some of that reserved bean cooking liquid or water until you reach your desired consistency.
8. Simmer and Blending Flavors:
Lower the heat and let it simmer uncovered for about 20-30 minutes, stirring occasionally. This helps all those delicious flavors meld together!
9. Taste and Adjust:
Before serving, taste the dish and adjust the seasoning if needed. You can add more salt, pepper, or spices depending on your preference!
10. Serve and Enjoy:
Serve the cowboy beans hot, garnished with fresh sliced jalapeños and chopped parsley or cilantro on top. They’re fantastic as a side or even as a main dish served with cornbread or over rice!
Now enjoy your Easy Spicy Cowboy Beans and the delightful flavors they bring to your table! 😊
FAQ About Easy Spicy Cowboy Beans
Can I Use Canned Beans Instead of Dry Beans?
Absolutely! If you’re short on time, you can use 3 cans of pinto beans. Just rinse and drain them before adding them to the skillet in Step 6. There’s no need to soak or cook them beforehand.
How Can I Adjust the Spice Level?
If you prefer a milder dish, you can omit the jalapeños or use just a small amount. For extra heat, try adding more jalapeños or a dash of cayenne pepper when blending the ingredients. Tasting as you go is key!
Can I Make This Recipe Vegetarian or Vegan?
Yes! To make these beans vegetarian or vegan, simply omit the bacon and sausage. You can substitute them with smoky tempeh or a vegetarian sausage for added flavor. You might also want to add some smoked paprika to maintain that smoky taste.
How Do I Store Leftover Cowboy Beans?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm them up gently on the stove or in the microwave, adding a splash of water if it looks too thick. Enjoy them again for a quick meal later on!
