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Traeger Cowboy Beans
By Traeger Kitchen
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.
Prep Time
10 Minutes
Cook Time
3 Hours
Pellets
Mesquite
Ingredients
How many people are you serving?
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 1/2-2 lb bone-in country style pork ribs, or pork steaks | |
| As Needed | Salt |
| As Needed | Pepper |
| 3-4 (1/2 lb) Mexican chorizo sausage links | |
| 6 Pieces | sliced bacon |
| 3 | cloves garlic, minced |
| 1 Large | yellow onion, diced |
| 2 | jalapeños or serrano chiles, seeded, and minced |
| 5 Can | (15.5 oz) cans pinto beans, drained, rinsed |
| 1 | (10 oz) can diced tomatoes with chiles |
| 1 | (12 oz) bottle Mexican beer |
| 2 Teaspoon | ground cumin |
| 1 Pinch | dry oregano, preferably Mexican |
| As Needed | chicken broth |
| 1/2 Cup | Fresh cilantro leaves, roughly chopped |
| hot sauce, for serving |
Steps
1
When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
180 ˚F / 82 ˚C
Super Smoke
2
Generously season the country-style pork ribs on all sides with salt and pepper.
Ingredients
1 1/2-2 lb bone-in country style pork ribs, or pork steaks
As Needed Salt
As Needed Pepper
3
Place the ribs directly on the grill grates. Close the lid and smoke for 1 hour.
180 ˚F / 82 ˚C
Super Smoke
4
Increase the grill temperature to 325°F. Continue to cook the pork. Place the chorizo and bacon directly on the grill grates. Close the lid, and cook for 25-30 minutes.
325 ˚F / 163 ˚C
Ingredients
3-4 (1/2 lb) Mexican chorizo sausage links
6 Pieces sliced bacon
5
Remove the pork, chorizo, and bacon from the grill and 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.
6
In a large Dutch oven, add the pork, chorizo, bacon, 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.
Ingredients
3 cloves garlic, minced
1 Large yellow onion, diced
2 jalapeños or serrano chiles, seeded, and minced
5 Can (15.5 oz) cans pinto beans, drained, rinsed
1 (10 oz) can diced tomatoes with chiles
1 (12 oz) bottle Mexican beer
2 Teaspoon ground cumin
1 Pinch dry oregano, preferably Mexican
As Needed chicken broth
7
Place the Dutch oven directly on the grill grates. Close the lid and cook the beans for 1 1/2-2 hours, stirring occasionally. If the beans seem too soupy remove the lid. If they seem dry, stir in a little chicken broth or water.
325 ˚F / 163 ˚C
8
During the last 15 minutes of cooking, stir in the cilantro. Taste for seasoning, adding salt and pepper as needed.
Ingredients
1/2 Cup Fresh cilantro leaves, roughly chopped
9
Remove the beans from the grill and serve with hot sauce. Enjoy!
Ingredients
hot sauce, for serving
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