cowboy BBQ Beans cooked over the fire
BBQ Rodeo Rub

Cowboy BBQ Beans

Traditionally ‘cowboy beans’ were made by cowboys and ranchers, driving cattle over the plains. They would gather whatever staples they were carrying along with them, throw it into a pot and call it dinner.


Luckily these days we rarely have to carry everything on horseback, but there is something appealing about doing a cupboard raid for this twist on the American classic. While our friends across the pond often add beef mince for a more hearty version, I prefer adding chorizo or bacon lardons, various vegetables, and often a crispy fried egg on top…although I can’t imagine an egg would survive very long on horseback.


This can be cooked over the fire or in your 4th-story apartment block kitchen, and still taste delicious. The Goat Rodeo Goods BBQ Rodeo Rub spices this dish up perfectly.

Cowboy BBQ Beans on Toast

Cowboy BBQ Beans

Prep time

10 min

Cook time

30 min

Servings

5 pers

Category

Main

Origin

USA

Ingredients

Ingredients:

  • 1 onion, diced
  • 1 garlic clove, crushed
  • 1 can of beans (cannellini or baked beans work well)
  • 1 stick of chorizo, sliced into half-moons
  • 1 punnet of mushrooms, sliced
  • 1 tablespoon Goat Rodeo Goods BBQ Rodeo Rub
  • 1 tablespoon tomato purée
  • 1 can of chopped tomatoes
  • 3 large vine tomatoes, chopped
  • 1 tablespoon honey
  • Fresh basil or coriander, for garnish
  • Salt, to taste
  • Black pepper, to taste
  • 1 chunky slice of toasted sourdough per person

Optional Add-Ins:

  • Red pepper, diced
  • Spinach, chopped

Toppings:

  • Crispy onions
  • Crispy fried egg
  • Cheese (feta or cheddar)

Directions

Method: 

  1. Saute the onion in a knob of butter and a splash of oil.
  2. In a pan, fry the garlic until fragrant, add the mushrooms, and fry on medium/ high heat for 3-4 minutes until the mushrooms soften.
  3. Add the chorizo until you have a bit of colour on it and the oils are released.
  4. If you want to add peppers add them here and fry.
  5. Add BBQ Rodeo Rub or your BBQ seasoning and stir.
  6. Stir in tomato puree.
  7. Add the beans and can of chopped tomatoes.
  8. Simmer for 10 mins until the liquid is reduced and the consistency is ‘sticky’.
  9. Add the fresh chopped tomatoes and cook for another 5 mins.
  10. Serve on a good old slab of buttered and toasted sourdough, with fresh herbs and any of the toppings suggested above.

YEEHAW boys and girls!