Traditional Cowboy Beans

Beans just the way the old cook made going down the trail.Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ #bestpintobeans #oldfashionbeans

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Printable Recipe: https://kentrollins.com/cowboy-beans/

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking

Editing: Andy Mercs

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hey what was more traditional going down the old trail during the cattle drive days and what a big old pot of beans but these ain’t your ordinary beans folks we don’t jazz these up talk to em and they’re gonna be the best beans that you ever eat so come on we will be glad to have you [Music] hey thank y’all for stopping by camp and camp might be in a different spot and i’ve got one of them drive-bys that we have we’re in lebanon missouri at an annual event wagons for warriors and folks this is the largest chuck wagon gathering that i know of in the world and there’ll be around 30 here today we’re going to raise money for a great cause we are but what are we talking about and what could be more traditional than when you got a bunch of old wagons gathered around old wagon food i’m thinking about something that really goes with it you know there was always coffee and there was biscuits but a thing that was there every meal i guarantee you was beans yup that’s what i’m talking about and we’re gonna go through this little process and show you what i think beans need to be and how they need to be spiced up talk about the different kinds of beans and the history they played in the part of the trail going down through there to feed them cowboys what did they eat going down the trail oh they pulled up to mickey d’s and said hey i’m at the drive-up window folks none of that ever existed back then and i think the food was probably better now old cookie he had a job to feed cowboys and back there during the trail drive days there was not three meals a day there was a very early morning meal and a late night meal some of them guys would be trading off in shifts or watching cattle and some of them eat at this time so i’m going to eat at midnight so old cookie he had a lot of stuff to keep going and the thing that he always had on the fire coffee and beans now beans was easy for him to take because remember there’s no refrigeration we ain’t talking about we gonna have none of this just stuck in an ice chest somewhere he had all dry goods dried coffee sugar flour beans you gotta have some of them beans now most of the time back during cookies days they were cooking a lot of pinto beans but also they were cooking a lot of anastasia beans and even more than that they were cooking some kidney beans now there’s little green beans there’s lima beans there’s white navy beans there’s all kind of beans in the world but a pinto was the go-to bean now he’d get them in probably a 50-pound sack throw them in the wagon there and he’d just dip out of there with an old coffee can or a pot what he thought they needed now when i’m feeding beans i use a pound of dried beans to feed 10 people that’ll usually get you by but folks as always ask me what kind of beans do you like to use well if i’m buying pinto beans i really prefer casserole brim they’ve always been good and clean for me and you can even buy them at sam’s pre-clean beans so you ain’t got to do what go through here and pick the rocks out and like this little bean right there seam shin what’s wrong with him he’s a little shriveled up bean he didn’t get to make the trip and you’ll be picking out them rocks if there’s any in there now also a very important thing that you got to remember when you’re cooking beans is you count them beans you go all the way till you get to 39 and every 41 you throw it out that way you ain’t gonna have no gas in there but get your beans today we’re mixing kidney beans and pinto beans together i got a bean pot over there and we’re going to let the water warm and then we’re going to pour the beans in now we even got them dried picked and cleaned i left that one out there so y’all could see what was doing and going on but go through there get them rocks grandma said leave the rocks in there they’ll float to the bottom and if you get them it’s good for your gizzard so now traditionally when i make them i’m just usually most the time using jalapeno onion garlic cilantro but back then old cookie had a very wide selection of old dried peppers that he took with him on the wagon i use i like to use an ancho or a cascavel or a guajillo chili they’re going to add so much flavor to this now remember our water done warmed so we’re going to go ahead and dump these beans in there and i hear some of you out there already saying he probably gonna soak in beans folks i think i’m probably about 23 2600 foot elevation i’m not going to soak up beans because that old stove standing behind shane there known as bertha she will reach temperatures unknown to nasa and she will boil beans in about two hours and have them done like you cooked them all day but i have had to soak my beans a lot going in different places where there was what high altitude beans cooking at sea level versus seven thousand foot versus ten thousand foot are gonna cook totally different now if you’re in in places like that i like to soak my beans like put them in an ice chest get them get the water good and cold pour the beans in there let them soak overnight but make sure that water stays cold because you don’t want them beans to sour and then you can rinse them drain them off go back to starting about that but i have also cooked them really slow from like six o’clock in the morning till six o’clock at night with just a little bitty fire and get them done but folks a lot of people soak them beans i don’t see a need in it till you get up there at a very high altitude so we don’t got our kidney beans in there our pinto beans now traditionally oh cookie probably wouldn’t have had no ham hock i do love a ham hock but he would have probably used salt pork or some old jowls or some old fatty bacon that maybe he had left over there some side meat so we’re going to chunk him in there and guess what we got here we have got us some guajillo chilies and we gonna break out to what you call it shed why you call this remember yeah but there’s another name for it that i can’t remember yeah i’m gonna call it the masher so them chili’s has been roasted some and i just want you to just take them and just grind them up a little more because when you break these down like that and go ahead and put them in there with them beans we’re going to get some of that good old rich traditional flavor but we’re going to get some of that good smoky flavor that it brings out too and they ain’t got to be finely ground i just want them when they’re in pretty small pieces because that hot water gonna work a number on them too so get them in there a garlic clove and it is a big one one of them elephant ear garlics and old cookie had one of these hanging i’m pretty sure right there an old hash knife this is the best chopping device i’ve ever seen in my life but i like to mash them garlic give them a little bitty mash in there now i just like to chop this up sort of best you can we’re just going to chunk it right in there good to go now let’s talk about onions there’s white onions there’s yellow onion there’s purple onions some people call them a red onion they’ve always been purple to me i love a white onion and beans now i’ve used the vidalia onion salmon beans but i prefer a good white onion that you’re going to put in there and a lot of people when they get them onions and they’re going to use them they’re going to chop them up in some little bitty pieces so just don’t make them so small that you can’t find them in a pot of beans and i think a white onion holds up really well and really gives some natural flavor so two onions is what we’re using today with four pounds of beans and i like to use two jalapenos now she’ll know if it’s me i ain’t gonna get the seeds the stems nothing out of them and that’s the way it’s gonna be today because this is for me and my friends and we like our food to bite back now if you don’t want yours that hot peel that stem and them seeds out there you’ll be good to go you won’t even know it’s got a pepper in it we got the onions in there we got the jalapeno we got the dried chilies in there and what else do we have in there shan do you remember what else we might have snuck in there some beans and some garlic yeah and folks i love to put some cilantro in mine but not fresh now a lot of people tell me why don’t you use fresh cilantro to me it tastes like soap to a lot of people it tastes like soap shan she’d be loving it but not so much me i love to use dried so i’m gonna get me probably a i’d save nearly a fourth of a cup for two pounds of beans which is who the wind is blowing uh-huh so we’re gonna put about that much in there and i want y’all to meet me at the fire look what i got here i have got the cadillac of all berthas uh-huh me and rich and the good folks at hasty bake grills there in tulsa have went off the old bertha pattern and made this one some of you might have seen it in our fried onion video that come out the oklahoma fried onion burger them things is good cookie didn’t have one of these on some ranches early 1900s late 1890s you might have seen another little wagon hooked to the back end of that one which was called a pup wagon and there might have been a little o2 hole stove in there and he’d just dump it out and cook with it now a lot of them didn’t have it but some did i like this because folks i ain’t bending over on the ground letting everything blow in my gravy and eggs we designed this just like the original old bertha i’m going to take an eye out of it because bertha has really really hot and then when you take eye out it’s got oh i’m gonna get some kind of that hot so we’re just gonna put this over and we’re just gonna let it begin to simmer and then we’re gonna let it begin to boil we’re gonna give it one little stir right now and some of you said wait he seasoned that well folks i don’t like to season my beans till they start cooking pretty good because if you just put it all in there at one time and keep cooking it and keep cooking it you don’t boil most of the flavor out of it so we’re going to stir them up let them come to a good rolling bowl and i’ll meet you back over here at the fire and i’ll show you what else is going in well old bertha has done her job we’ve been on about probably 10 or 12 minutes and we have got us a good low simmering bowl as you can see in there and let me pull them up you can still distinguish between a kidney bean and a pinto bean and guess what folks it is time to season at this point right now we ain’t gonna season at the first remember because you’re gonna boil some of that away now traditionally i wouldn’t be using like chili powder and all this stuff but i’m sort of jazzing these up maybe the way old cookie had so many years ago because he wouldn’t have a lot of what i had he wouldn’t have original kent rollins season in northern mesquite so we’re going to add probably about i would say a tablespoon and a half a chili powder two tablespoons of smoked paprika about one tablespoon of cumin if we can get it in there for the wind blowing and then we’re going to use some of our mesquite seasoning which has got some ancho chili in it now folks be telling me oh is that really spicy no it’s just the right blend to give you a little bit of a touch of heat but also a lot of that smoky flavor probably about a tablespoon and then about a tablespoon of our original now we will season these to our seeding at the end to make sure that it’s just right and you notice i got me a pot here that has got some water in it that stays hot so when you add beans to water as they boil add water to beans remember when you’re adding water to beans as they boil and we want them to come to a bowl and just watch them just let them simmer there but you need to put hot water back in there when you’re adding it not cold water ain’t no sense of shocking them little fellers you don’t got them all hot and warm and toasty in that bathtub don’t be pulling some cold water on them keep you some hot water going so we got her stirred we’re going to let them cook till they get that was hot i just want y’all to know when you picked that up that was hot we’re going to let them get really good and tender and i’ll show you a trick there to last when you pull that bean up out of there and the skin cracks we’re getting pretty [Music] close do do [Music] [Applause] my the new bertha here has cooked them about two and a half to three hours and they are done now you can cook a bean to death but why would you when you can pull a bean up out of there and he still looks like he’s holding his shape but he is good and soft as you can see that bean is done don’t cook him we’re making refried beans out of these these is beans like in a stew pot now i know times are going to vary from where you live and what altitude you are and how you cook them now remember we talked about soaking beans before and if you need to at high altitude you go ahead but put them over a fire keep you some hot water always add to them but you can see how these beans have sort of thickened up that’s what a lot of people call soup beans what i call good beans right there for sure now set them over just let them sit hey you’re good to go after that three hours just keep them warm the longer them beans sit there and you stir them every once and eat out of them the better they’re gonna be they’re gonna be better the next day and they ain’t gonna be none left over by the time you get to the next day oh we dripped on the new birth it’s a self-cleaning oven it’ll take care of itself that’s a wrap i’m through and we’re fit to eat we’re done [Music] and then we’re going to do the bean move yeah that was so good them beans was i mean that’s what’s happening i’d say you’ve had enough now remember when you’re cooking beans add whatever you want to in there for a meat source whether it be chorizo ham hock salt pork but if you’re using a salt pork don’t salt them beans or don’t use so much seasoning because you’re going to get a lot of that salt off the salt pork remember everything that we used in this video will be down there in the little description and the recipe will down there as well as when you click on that link it’ll take you to it traditional cowboy beans with a little southwestern south of the border flare use them old dried chilis you won’t regret it thank you steve hull and the fine folks at lebanon for this great event that we do and as always i salute all our service men and women and all the veterans who have kept that old flag flying over camp for so many years god bless you one and all and for y’all hey guess what i’m gonna see y’all down that i make the best beans in the world trail god bless you are you taking this down the brisket tackle road now we are going to go down the briscoe brisket hot dog trail let’s have a happy dance come on now everybody keep going keep going [Applause] gotta keep going happy dance beans yup wonderful fruit the more you eat the more you yeah there you go shannon remembers whistleberries felt that rego [Music]