Country@Heart
Dinner Diaries

Blazing Saddle Cowboy Beans

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

Ingredients
1 to 1 1/2 lb. ground chuck or venison
6-8 slices bacon
1 can (15 oz.) cannellini beans (or white beans)
1 can (15 oz.) pinto beans
1 can (15 oz.) black beans
1 can (15 oz.) pork & beans
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 to 2 tablespoons jalapenos, finely chopped
1/2 cup your favorite BBQ sauce
1/2 cup ketchup
1 tablespoon chili powder
1/2 tablespoon cumin
1/4 cup sorghum or cane syrup
1 tablespoon apple cider vinegar
2 tablespoons Worcestershire sauce
1/4 cup brown sugar
1 can (4 oz.) chopped green chilis (optional)

Directions
Brown 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.