Cowboy Beans

Ingredients for 4 servings:

• 500 g kidney beans, borlotto or quail, dried
• 2 tbsp butter
• 1 onion(s) , (chopped)
• 2 clove(s) garlic, (chopped)
• 400 ml beer, full-strength beer (malt beer also works)
• 60 ml Worcestershire sauce
• 60 g brown sugar
• 2 tbsp mustard, Dijon
• 1 tbsp paprika powder, (sweet)
• 6 red chili peppers (chopped)
• 1 tsp red chili pepper(s), dried, crushed
• 1 tsp thyme, dried
• ¾ liter tomato juice
• 100 g bacon, cut into strips
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Cowboy-style baked beans, chuckwagon beans or baked beans

Cover the beans with cold water and soak overnight. Preheat the oven to 150°C. Melt the butter in a large, heavy saucepan over low heat. Add the onion and sauté for 1 minute. Add the garlic and sauté for 4 minutes. Stir in all ingredients, from beer to thyme, along with 1/8 l tomato juice. Bring to a boil and simmer over low heat for 15 minutes. Drain the beans and add them, stirring. Add the bacon strips to the beans, pour in 3/8 l tomato juice, and cook covered in the oven for 2 hours. Reduce the temperature to 130°C and cook the beans for a further 5 hours, until they are tender. Add tomato juice occasionally to prevent the beans from drying out. Season with salt and pepper. To reassure any skeptics: The beans are not overcooked after 7 hours of cooking!