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Traeger Cowboy Beans

10

3

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.

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  • 1 1/2-2 lb bone-in country style pork ribs, or pork steaks

  • Salt

  • 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

  • chicken broth

  • 1/2 Cup Fresh cilantro leaves, roughly chopped

  • hot sauce, for serving

  • 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

  • 2

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

    • 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

  • 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

    • 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.

    • 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

  • 8

    During the last 15 minutes of cooking, stir in the cilantro. Taste for seasoning, adding salt and pepper as needed.

    • 1/2 Cup Fresh cilantro leaves, roughly chopped

  • 9

    Remove the beans from the grill and serve with hot sauce. Enjoy!

    • hot sauce, for serving

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