Sebastian's Favorite Cowboy Beans

Daddo's Recipes Side Dishes BBQ

   This is not your mother's bowl of pinto beans!   Like all of Dad's Good recipes,  seasoning is the top priority, and the ingredients turn this side dish into a flavor adventure!


  •  1 lb dry pinto beans ( wash and rinse clean)
  • 2 strips thick cut hickory smoked bacon (cut into 1 inch pieces)
  • 1 medium onion (diced into ½ inch pieces)
  • 2 T onion powder
  • 2 tsp garlic powder
  • ½ tsp black pepper
  • 2 tsp kosher salt
  • 1 can  diced tomatoes with liquid - 14.5oz
  • 1 can  diced green chilis - 7 oz
  • 1 can  chicken stock - 14.5 oz


In a saucepan over medium heat, render bacon until slightly crisp;  remove and drain on a clean paper towel. Add onion to the bacon drippings and sauté until onions become tender and translucent (do not brown).  Add bacon and onion together and place in a mixing bowl for later use.



  1. Add to a stock pot: pinto beans, chicken stock, water to cover the dry beans (3 inches over the top of the beans), onion powder, garlic powder, black pepper, Kosher salt, diced tomatoes, diced green chilis,  bacon and sautéed onions.
  2. Cover and bring to a simmer on medium heat for about 3 or 4 hours or until the beans are tender.  Remember to stir and check the liquid level, add water to maintain cooking liquid level and stir the beans every ½ hour.
  3. When cooking time has been completed, taste and adjust seasoning to your desired taste (more salt or pepper) or you can add salsa or hot sauce to spice up the heat!


Daddo Says:

                         Daddo says, "Oh boy!  Don't forget to say your blessing prayer!" Enjoy! Toot, toot, and toot!

                                                         Sebastian says Cowboys love to eat these yummy beans!