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5 from 2 votes

Cowboy Beans - Cowboy Kent Rollins

Prep Time 5 minutes
Total Time 1 hour 50 minutes
Servings 10

Ingredients

  • 1 lb. dry pinto beans
  • 2 ham hocks or 1.5 lbs salt pork
  • 1 white onion quartered
  • 1 cascavel chili
  • 1 New Mexico chili remove stem and seeds
  • 3 tablespoons green chili remove stem and seeds
  • 1 tablespoon dried cilantro
  • 1 tablespoon Kent’s Original Seasoning or salt and pepper to taste
  • 1 tablespoon Kent’s Mesquite seasoning optional
  • 3 teaspoons cumin
  • 4 teaspoons smoked paprika
  • 1 to 2 jalapenos diced
  • ½ stick butter

Instructions

  • If at a high altitude: in a pot, add the beans and cover with water and let soak for 3 hours. Drain and rinse beans before cooking.
  • Add the beans to a pot and cover with about 3 to 4 inches of water.
  • Place over medium-high heat. Add the ham hock, onion, cascavel chili and New mexico chili. Cover and bring to a boil. Turn the heat down to a high simmer, and continue to cook for about 30 to 40 minutes, stirring occasionally. You may have to add more hot water to the beans as they cook.
  • When the skin cracks on the beans, stir in the cilantro, seasonings, cumin, smoked paprika and jalapenos. Continue to cook for about 45 minutes to 1 hour, or until the beans are soft.
  • Serve warm with cornbread.