Jalapeno Cowboy Beans
Spice up your table with these hearty and flavorful Jalapeno Cowboy Beans! This comforting recipe pairs tender pinto beans with crispy bacon, smoky spices, and vibrant jalapenos for a bold kick of heat. Simmered in rich beef broth and finished with fresh cilantro and a splash of lime, these beans are loaded with robust, Tex-Mex-inspired flavors. Perfect as a standout side dish or a satisfying main course, these beans can be served alongside buttery cornbread or your favorite barbecue classics. Whether you're hosting a cookout or craving a cozy one-pot meal, this dish is a rustic, crowd-pleasing delight!
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Recipe Information
Ingredients
- 1 pound Dried pinto beans
- 6 slices Bacon
- 2 whole Jalapenos
- 1 medium White onion
- 4 cloves Garlic cloves
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro
- 1 whole Lime
Instructions
Rinse the dried pinto beans thoroughly under cold water. Place them in a large bowl and cover with water. Allow the beans to soak overnight or for at least 8 hours. Drain and rinse before cooking.
Dice the bacon into small pieces. Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the bacon and cook until crispy, about 5-7 minutes. Remove the cooked bacon with a slotted spoon and set aside on a paper towel-lined plate.
While the bacon cooks, finely dice the white onion, mince the garlic cloves, and chop the jalapenos. If you prefer less heat, remove the seeds from the jalapenos before chopping.
In the same pot with the bacon drippings, add the diced onion. Sauté for 3 minutes or until softened. Add the minced garlic and chopped jalapenos, and cook for another 2 minutes, stirring frequently.
Stir in the tomato paste, smoked paprika, ground cumin, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices and enhance their aroma.
Pour in the beef broth and stir to combine. Add the soaked and drained pinto beans to the pot. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the beans simmer for about 90-120 minutes or until the beans are tender. Stir occasionally and add additional water if needed to maintain the desired consistency.
Once the beans are tender, stir in the cooked bacon and chopped cilantro. Adjust the seasoning with additional salt or pepper to taste.
Squeeze the juice of one lime over the beans just before serving for a bright, fresh finish. Serve warm as a side dish or as a hearty main course with cornbread.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 8084 mg | 351% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 12.6 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 394 mg | 30% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3516 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
