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I previously posted about the chiles I’ve grown this season. As I said then there aren’t a lot of recipes out there that make use of the chile varieties I’ve grown this year, so I said I’d post any recipes I came up with. A recent twist on a personal favorite recipe was to use Oaxacan Chiles de Agua in a batch of Cowboy Beans.

Cowboy beans, if you’re not familiar with them, is a style of Southwestern bean and meat stew. The recipes range far and wide from an ingredient perspective but the two key ingredients in Cowboy Beans are pinto beans and beef of some sort.

Since pinto beans are key to this recipe let me share a quick story about my favorite pinto beans on the planet. I’ve been a Certified BBQ Judge with the Kansas City BBQ Society for about 10 years now, and in 2019 I had the opportunity to judge the New Mexico State BBQ Championship. Judges at an event like this typically get a little “swag bag”, and the judge’s swag for this one included a two pound bag of pinto beans from a local purveyor called Horner Farms in Artesia, NM. Turns out they’re the best damn pinto beans I’ve ever had. Thick and creamy and full of flavor. (Usual full disclosure: I have no financial interest whatsoever in Horner Farms nor am I being compensated in any way for mentioning them. I just love their beans.)

So back to Cowboy Beans. I smoked a Texas-style brisket for Labor Day. Texas-style for me means a simple rub of 16 mesh black pepper and course salt, then smoked with pecan wood, no sauce. It came out great: solid smoke ring, crisp bark, and deep beefy flavor. Mrs. Piehole and I were eating on it for days. Then I came up with the idea of using some of that brisket, along with some Oaxacan chiles de agua growing in the backyard, in a batch of Cowboy Beans.

But wait: there’s more. I also recently smoked some home cured bacon, also with pecan wood. Brisket AND bacon in Cowboy Beans? Yes please. So that’s where I landed. Bacon, brisket, Horner Farms pinto beans, and homegrown chiles de agua. Smokey, spicy, beefy, bacon-y beans. Absolutely delicious. Uses a slow cooker or Crock Pot. Recipe below.

PIEHOLE WILLIE’S OAXACAN COWBOY BEANS

Ingredients

  • 6 ounces thick cut smoked bacon (1/4″ cubes)
  • 12 ounces smoked brisket flat (1/4″ cubes)
  • 4 Oaxacan chiles de agua (finely chopped)
  • 2 cloves garlic (pressed or minced)
  • 1 yellow onion (coarsely chopped)
  • 1 15 ounce can of diced tomatoes
  • Salt and pepper to taste

Method

In a large pot over medium heat cook the bacon 3-4 minutes until it has rendered a good amount of fat. Add onions, stir often until onions soften and get golden (8-10 minutes). Add garlic and chiles and stir constantly for one minute. Stir in diced tomatoes, including juices (don’t strain), and remove from heat.

Pour contents of pot into slow cooker and cook on high for 4 hours. Check taste and season with salt & pepper as needed. Add brisket and cook on low for another hour. Serve. (I served mine with skillet corn bread.)

OPTIONAL STEP: I like my cowboy beans thicker, Mrs. Piehole likes her cowboy beans soupier. If you prefer thicker like I do: just before adding the brisket remove a cup or two of beans and liquid, puree in a blender or food processor, and add back into the slow cooker.

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