Cowboy Beans

Cowboy Beans before they're cooked to an incredible,
fantastical thick and yummy consistency!

We love going to Red River.

Notice, I didn't say "going to THE Red River . .. . the reddish colored water river that sepearates Texas and Oklahoma .  .. the dividing line between the Sooners and the Longhorns!

But Red River.

As in Red River, New Mexico.

Those of us who endure excrutating summer heat often look for a place to escape in the Summer.

Our favorite mountain town is Red River.

We have our routine when we go.

What we do.

Where we stay.

What we eat.

And this is one of the things we eat.

Cowboy Beans.

Every year we go to "Cowboy Evening" up on Bobcat Pass.  It's a chuckwagon experience with a little entertainment after dinner.

The food is amazing!

As in, "I ain't lyin' to you pardn'r!"  Amazing!

The first year, I won a cookbook.

The cherubs where thrilled!

In it is this recipe that they serve!

It makes a whole heapin' mess a beans. 

So if you're feeding a crowd, you'll be fine!

If you're not feeding a crowd, make them anyways and freeze them in portions you'll use!

Cowboy Evening Beans

1 #10 can of pinto beans (that's a little over 6 pounds of canned beans if you can't find a #10 can!)
1 medium onion, chopped
1 tsp. salt
1 tsp. cumin, or more if you prefer
1/4 cup of Claude's Brisket Sauce (this is the secret; it's found on the BBQ/Ketchup Aisle)
1/4 cup molases (or honey)
1/2 cup packed brown sugar
dash of liquid smoke (or another dash of Claude's if you don't have it)

Place everything in a large dutch oven and hang over the coals . . .or put it in a crockpot and cook on low for 6-8 hours.