TraegerCowboy Beans
- Difficulty2/5
- Prep time10 mins
- Cook time3 1/2 hrs
- Serves8 - 12
- HardwoodMesquite
Triple the meat = triple the flavor. Pork, chorizo, and bacon join forces for a hearty bean dish that’s cooked low n’ slow to perfection.
Ingredients
- 1-1/2 TO 2 LBS BONE-IN COUNTRY STYLE PORK RIBS OR PORK STEAKS
- 3 TO 4 (ABOUT 1/2 LBS) MEXICAN CHORIZO SAUSAGE LINKS
- 6 SLICES BACON
- 3 CLOVES GARLIC, PEELED AND MINCED
- 1 large ONION, PEELED AND DICED
- 2 Jalapeños OR SERRANO CHILES, STEMMED, SEEDED, AND MINCED
- 5 (15.5 OZ) CANS PINTO BEANS, DRAINED, RINSED, AND DRAINED AGAIN
- 1 (10 OZ) CAN DICED TOMATOES WITH CHILES
- 1 (12 OZ) BOTTLE MEXICAN BEER
- 2 TSP GROUND CUMIN
- PINCH DRY OREGANO, PREFERABLY MEXICAN
- CHICKEN BROTH, AS NEEDED
- 1/2 CUP FRESH CILANTRO LEAVES, ROUGHLY CHOPPED
- HOT SAUCE, FOR SERVING
- SALT & PEPPER, AS NEEDED
- 1-1/2 TO 2 LBS BONE-IN COUNTRY STYLE PORK RIBS OR PORK STEAKS
- 3 TO 4 (ABOUT 1/2 LBS) MEXICAN CHORIZO SAUSAGE LINKS
- 6 SLICES BACON
- 3 CLOVES GARLIC, PEELED AND MINCED
- 1 large ONION, PEELED AND DICED
- 2 Jalapeños OR SERRANO CHILES, STEMMED, SEEDED, AND MINCED
- 5 (15.5 OZ) CANS PINTO BEANS, DRAINED, RINSED, AND DRAINED AGAIN
- 1 (10 OZ) CAN DICED TOMATOES WITH CHILES
- 1 (12 OZ) BOTTLE MEXICAN BEER
- 2 TSP GROUND CUMIN
- PINCH DRY OREGANO, PREFERABLY MEXICAN
- CHICKEN BROTH, AS NEEDED
- 1/2 CUP FRESH CILANTRO LEAVES, ROUGHLY CHOPPED
- HOT SAUCE, FOR SERVING
- SALT & PEPPER, AS NEEDED
Preparation
When ready to cook, start the Traeger according to grill instructions. Set the temperature to Smoke setting (set to Super Smoke if using a WiFIRE-enabled grill) and preheat, lid closed for 5 minutes.
Generously season the country-style pork ribs on all sides with salt and pepper.
Smoke pork ribs for one hour. After smoking, increase the grill temperature to 325 degrees F. Once the grill comes to temperature, continue to cook the pork. At the same time, arrange the chorizo and bacon directly on the grill grate.
After 25 to 30 minutes, transfer all the meat to a cutting board. Remove any bones from the pork ribs and chop into bite-size pieces. Slice the chorizo into 1/4-inch slices and dice the bacon.
Put all the meat into a large Dutch oven. Add the garlic, onion, jalapeños, pinto beans, tomatoes, beer, cumin and a pinch of oregano. Stir to combine. If the mixture seems a little dry, add chicken broth or water 1 cup at a time. Cover the Dutch oven and return to the grill.
Bake the beans for 1-1/2 to 2 hours, stirring occasionally. If the beans seem too soupy remove the lid. If they seem dry, stir in a little chicken broth or water.
During the last 15 minutes of cooking, stir in the cilantro. Taste for seasoning, adding salt and pepper as needed. Serve with hot sauce. Enjoy!
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- Difficulty2/5
- Prep time10 mins
- Cook time3 1/2 hrs
- Serves8 - 12
- HardwoodMesquite
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