Orfy's Cowboy Beans
I've modified the original recipe with a few additions after researching authentic recipes. The main additions are coffee and tomatoes.
I've modified the original recipe with a few additions after researching authentic recipes. The main additions are coffee and tomatoes.
- 1 tablespoon brown sugar
- 2 large onions chopped
- 1 kg pinto beans soaked
- 2 whole ham hocks if smoked not available used plain and add some smoked bacon as well
- 1 medium scotch bonnet chilli chopped
- 1 heaped teaspoon smoked paprika
- 1 rounded teaspoon cayenne pepper
- 1 tablespoon black pepper course ground
- 2 tins chopped tomatoes
- 1 cup fresh brewed ground coffee strong
- Carbohydrate 34.4192150014119 g
- Cholesterol 0 mg
- Fat 1.35239000000992 g
- Fiber 8.63162488336094 g
- Protein 8.34673750003775 g
- Saturated Fat 0.273320000002982 g
- Serving Size 1 1 Serving (284g)
- Sodium 501.903500000193 mg
- Sugar 25.787590118051 g
- Trans Fat 0.339610000000426 g
- Calories 172 calories
Step-by-step
- I used a quick soak method to start the beans.
- Then added the ham and covered with water.
- The ham was not done by the time the beans had softened so I removed the ham. Strained the bean and reserved the beans for adding back in later. I trimmed the Skin and fat from the ham and returned the ham to the pot with the liquid.
- I fried up the bacon onion and spices.
- When the ham was done I pulled it apart, added the beans bacon and spice mix along with the coffee and beans then simmered for a further hour.
When long cooking times clash with rigid schedules, pre-soaking dried legumes efficiently bridges the gap between raw ingredients and tender results. Dried pinto beans require thorough hydration before simmering, and utilizing a quick-soak method bypasses the traditional overnight wait without sacrificing the creamy interior texture necessary for a proper pot of beans. Because this dish builds deep savory notes through ingredients like freshly brewed coffee and smoked ham hocks, managing the simmering process carefully prevents the meat from overcooking while the starches in the beans fully soften.
Freezing and Reheating Behavior
Legumes and braised pork hold up exceptionally well to freezing, making this preparation an ideal candidate for batch cooking. Store the cooled mixture in airtight containers for up to three months, ensuring you leave about one inch of headspace for expansion as the liquid freezes. Thaw the container overnight in the refrigerator before reheating gently on the stovetop over medium-low heat. Thickened sauces often require a splash of water or stock during reheating to restore the original consistency without scorching the bottom of the pan.
Avoiding Common Pitfalls
Cooking beans with acidic components too early in the process prevents the cellular walls from softening properly. Tomatoes introduce acid that should only be incorporated after the beans have begun to tenderize, ensuring the exterior skins do not remain stubbornly tough regardless of how long the pot simmers. Additionally, adjust the cayenne pepper and scotch bonnet chili gradually, as prolonged simmering concentrates capsaicin significantly more than direct tasting suggests during the initial spice bloom.
