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By Tim H. Martin
This mighty meaty medley of beans is a side dish tailor-made for hunting camps, tailgates, family gatherings and church functions.
An improved version of chuck wagon beans, this hearty recipe will steal the show at any potluck dinner. It pairs particularly well with barbecue fare such as grilled burgers, chicken, hotdogs and ribs.
It freezes well, and I often keep pint-sized bags in the freezer to pull out and thaw on short notice.
If someone asks why they’re named Blazing Saddle Cowboy Beans, just smile and tell ’em they’re from the Old West, and they’re good for your heart.
Blazing Saddle Cowboy Beans
Ingredients1 to 1 1/2 lb. ground chuck or venison6-8 slices bacon1 can (15 oz.) cannellini beans (or white beans)1 can (15 oz.) pinto beans1 can (15 oz.) black beans1 can (15 oz.) pork & beans1 medium onion, finely chopped1 green bell pepper, finely chopped1 to 2 tablespoons jalapenos, finely chopped1/2 cup your favorite BBQ sauce1/2 cup ketchup1 tablespoon chili powder1/2 tablespoon cumin1/4 cup sorghum or cane syrup1 tablespoon apple cider vinegar2 tablespoons Worcestershire sauce1/4 cup brown sugar1 can (4 oz.) chopped green chilis (optional)
DirectionsBrown the burger, drain and mix with other ingredients in large casserole dish or Dutch oven. Lay bacon on top and bake uncovered at 350 degrees for about 90 minutes.
Country@Heart is Tim H. Martin’s collection of country comfort food recipes with stories behind each dish. Many were collected on hunting and fishing trips throughout the world. Tim has been Rack Magazine’s art director, a Buckmasters staff writer and an editor since 1996. Make sure to click "PRINT THE RECIPE" to print off your favorites!
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