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Traeger Kitchen


Traeger Cowboy Beans

Prep Time

10 Minutes

Cook Time

3 Hours

Effort

Pellets

Mesquite

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

How many people are you serving?

8

Units of Measurement:

main

  • 2 Pound Bone-In Country Style Pork Ribs or Pork Steaks

  • 2 As Needed salt and pepper

  • 4 Whole Mexican Chorizo Sausage Links

  • 6 Slices bacon

  • 3 Clove garlic, minced

  • 1 Large onion, diced

  • 2 Whole Jalapeños or Serrano Chiles, stemmed, seeded, and minced

  • 5 Can (15.5 oz) pinto beans, rinsed and drained

  • 1 Can salsa, or diced tomatoes with chiles

  • 1 Bottle (12 oz) Mexican beer, such as Corona

  • 1 Pinch ground cumin

  • 1 As Needed chicken broth

  • 1/2 Cup cilantro, roughly chopped

  • 1 As Needed hot sauce

Steps

  • 1

    When ready to cook, start the Traeger according to grill instructions. Set the temperature to 185 (set to Super Smoke if using a WiFIRE-enabled grill) and preheat, lid closed for 5 minutes.
  • 2

    Generously season the country-style pork ribs on all sides with salt and pepper.

    Ingredients

    • 2 Pound Bone-In Country Style Pork Ribs or Pork Steaks

    • 1 As Needed salt and pepper

  • 3

    Smoke pork ribs for one hour.

    Grill185 ˚F

  • 4

    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.

    Grill325 ˚F

    Ingredients

    • 4 Whole Mexican Chorizo Sausage Links

    • 6 Slices bacon

  • 5

    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.

    Ingredients

    • 3 Clove garlic, minced

    • 1 Large onion, diced

    • 2 Whole Jalapeños or Serrano Chiles, stemmed, seeded, and minced

    • 5 Can (15.5 oz) pinto beans, rinsed and drained

    • 1 Can salsa, or diced tomatoes with chiles

    • 1 Bottle (12 oz) Mexican beer, such as Corona

    • 1 Pinch ground cumin

    • 1 As Needed chicken broth

  • 6

    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.

    Grill325 ˚F

  • 7

    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!

    Grill325 ˚F

    Ingredients

    • 1/2 Cup cilantro, roughly chopped

    • 1 As Needed salt and pepper

    • 1 As Needed hot sauce

Cooking Notes

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