Texan Heartland Recipe
Cowboy Beans with Pequin-Honey Kick
- Servings
- 4
- Prep Time
- Cook Time
Big-hearted, backyard flavor in one pot. These cowboy beans simmer in our Texas Pequin & Honey Mop Sauce & Marinade until they turn glossy and irresistible—sweet heat, tangy snap, and campfire-savory vibes in every bite. They’re the side that steals the plate and the bowl you’ll “sample” until it’s mysteriously half gone.
Ingredients
- 2 (15-oz) cans pinto beans, undrained
- 4 oz smoked bacon or sausage, diced (optional but great)
- ½ large onion, diced (about 1 cup)
- 2 garlic cloves, minced
- ½ cup Texan Heartland Texas Pequin & Honey Mop Sauce & Marinade
- ½ cup water or low-sodium beef/chicken broth
- 1 teaspoon ground cumin (optional)
- Salt & black pepper, to taste
- Sliced scallions or chopped cilantro, for garnish (optional)
- 1 teaspoon apple cider vinegar (optional, to finish)
Directions
- Warm the pot: Set a medium Dutch oven over medium heat.
- Render & sauté: Cook bacon/sausage (if using) until lightly crisp, 4–5 minutes. Add onion and cook until translucent, then stir in garlic for 30 seconds.
- Build the base: Stir in the Texan Heartland Pequin & Honey Mop Sauce & Marinade, water/broth, and cumin (if using), scraping up any browned bits.
- Add the beans: Pour in pinto beans with their liquid; bring to a gentle simmer.
- Simmer to glossy: Cook uncovered 15–20 minutes, stirring occasionally, until the liquid thickens and the beans look shiny and saucy.
- Season & finish: Taste and add salt/pepper. For extra snap, stir in 1 tsp cider vinegar off heat. Garnish with scallions or cilantro and serve hot.
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