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By Tim H. Martin
This mighty meaty medley of beans is a side dish tailor-made for hunting camps, tailgates, family gatherings and church functions.
An improved version of chuck wagon beans, this hearty recipe will steal the show at any potluck dinner. It pairs particularly well with barbecue fare such as grilled burgers, chicken, hotdogs and ribs.
It freezes well, and I often keep pint-sized bags in the freezer to pull out and thaw on short notice.
If someone asks why they’re named Blazing Saddle Cowboy Beans, just smile and tell ’em they’re from the Old West, and they’re good for your heart.
Blazing Saddle Cowboy Beans
Ingredients1 to 1 1/2 lb. ground chuck or venison6-8 slices bacon1 can (15 oz.) cannellini beans (or white beans)1 can (15 oz.) pinto beans1 can (15 oz.) black beans1 can (15 oz.) pork & beans1 medium onion, finely chopped1 green bell pepper, finely chopped1 to 2 tablespoons jalapenos, finely chopped1/2 cup your favorite BBQ sauce1/2 cup ketchup1 tablespoon chili powder1/2 tablespoon cumin1/4 cup sorghum or cane syrup1 tablespoon apple cider vinegar2 tablespoons Worcestershire sauce1/4 cup brown sugar1 can (4 oz.) chopped green chilis (optional)
DirectionsBrown the burger, drain and mix with other ingredients in large casserole dish or Dutch oven. Lay bacon on top and bake uncovered at 350 degrees for about 90 minutes.
Country@Heart is a collection of comfort food recipes and the stories of how the author, the late Tim H. Martin, came across them while hunting and fishing throughout North America and abroad. Tim was a much beloved member of the Buckmasters family. He joined the company in 1996 as a graphic designer. Most recently, he was Rack’s art director and a regular blogger for Buckmasters.com. He was an outdoors rockstar who always put the love of the hunt and good food above celebrity status. To add Tim’s finds to your cache of dishes, be sure to click “PRINT THE RECIPE.”
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Copyright 2020 by Buckmasters, Ltd.
Copyright 2020 by Buckmasters, Ltd