What's Cowboy Beans? This USA Dish Left Me Speechless!

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👉🏻Original Video: • Traditional Cowboy Beans
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My name is André, and as a European (Portuguese), I always strive to bring a unique perspective to the topics I tackle. All my reaction videos are crafted with a playful and entertaining twist!At least I try... 🌍
✔️ European Reacts - What's Cowboy Beans? This USA Dish Left Me Speechless! - Reaction For the First Time

[@angelamccarthy4731]

Yes, please cook, enjoy and eat! Mmmmmmm...

[@jodiereynolds9373]

If you decide to make this recipe, be sure to make some cornbread to eat with it. In Texas, beans and peas are recipes that are traditionally served with cornbread. Remember, use your cast iron skillet to cook your cornbread in. Another trick is to put the cast iron skillet in the oven while it's preheating so it will actually fry a bit and make a better crust on the bottom of the cornbread. enjoy

[@MagnoliaMS70]

Have to have buttery cornbread!

[@SheldonRobert-x8o]

Iron skillet bacon grease yellow corn meal 😋

[@DG-nk7jo]

He already made cornbread for his show.

[@annaf5563]

Make it sizzle!

[@marlalowman7348]

I agree my first thought is that cornbread is the accompaniment for beans

[@brandonshafer5388]

If you cannot find jalapenos in Portugal, try substituting guindilla peppers for them. They are much closer on the Scoville scale (measures spiciness level) than does the bell pepper. Heat is a necessary component of cowboy beans. I know, I know, a guindilla is a Spanish pepper - Basque specifically; but as long as you purchase it in a Portuguese supermarket I think the stink from Spain should be able to be rinsed away when you wash your vegetables.

[@misslora3896]

😂😂😂😂

[@msdarby515]

I'm 1,000% true to my European heritage and can't take any heat! It fires my mouth and I can't taste anything after that!

[@flamerollerx01]

Yes, just use whatever kinds of peppers you want! It will be good anyway. Quite literally any meat will work and any types of peppers will also work, including black pepper and of course bell peppers would be fine as well.

[@diamondstud322]

I would say to use bell pepper as a substitute only if you truly cannot tolerate any heat or have no fresh hot pepper available. Though as mentioned in the video, the heat comes from seeds and also the “ribs” connecting the sections of the pepper. If you remove those, most people should be able to enjoy the food without it being too spicy.

[@CarlGorn]

See, I recommended that he use chipotle, due to their shelf-stable forms, since they're smoked jalapenos.

[@mimiv3088]

Remember. Cowboy Kent has the recipe on his website. So if you aren't sure of the ingredients or can't get them where you are at like dried chilies you can use canned. Or I don't know if you have a local "farmers market" you can check for some of the items. You're doing great with all the cooking American dishes you've making. Looking forward to seeing you make these beans. Absolutely delicious. It's a good recipe. Keep the videos coming. Howdy y'all from the Great State of Texas..🇺🇸🤠

[@daricetaylor737]

The meat he added was a ham hock, in Portuguese it is jarrete de presunto. I personally like to use ham in mine. You don't need a mortar and pestle, you can use a coffee grinder or food processor to blend up dried chili's, that is if you can even find them in Portugal. I always make rice to eat along with my beans!!

[@richardmckee5729]

A complete protein! 👍

[@Snattlerake]

I prefer having steak cooked over mesquite with my cowboy beans; or brisket... No rice.

[@necrogenesis1981]

Amazon has a ton of dried chilies, so that shouldn’t be a problem. I’m pretty sure they ship to Portugal.

[@ideagirl]

I add bacon if I can't find a ham hock. You used to could buy ham with the big ham hock still in place. My butcher doesn't even sell them. And I've never found them at grocery stores. Good luck.

[@richardhofackerfr.9656]

@@ideagirl Hmmm, I can usually still get ham hocks at Fred Meyers, a Kroger store, and at Safeway, an Albertsons store here in the U.S.

[@winstonelston5743]

Watch _Blazing Saddles,_ Politically incorrect, but the campfire scene is explosive!

[@kevinlockwood1434]

More beans Mr. Taggart?

[@reindeer7752]

It wasn't politically incorrect. It was satire on racism.

[@larryprice5658]

All of the characters that portrayed racists were stupid, just like in real life!

[@ronaldleach9899]

Lmao 🤣... that's one way to describe it. 😂

[@chere100]

How is satire politically incorrect? Also, good movie.

[@DebiRIDGEWAY]

I grew up on beans, cornbread and fried potatoes

[@teresahill7634]

Oh yeah!

[@Akamai2HI]

with Chow Chow and tomatoes in the summer and turnip greens in the winter. Yum.

[@jeremymcafee1371]

And fried pork chops

[@ideagirl]

Me too!

[@HDCalame]

Me too!

[@AC-ni4gt]

Native Americans have wonderful traditions in their dances and drums.

[@davidburney8463]

I LOVE going to the POW-WOWs in Nevada,Oklahoma and Florida

[@minmarshallarmyxstan6773]

@@davidburney8463definitely look into going to the Gatherings of Nation Pow Wows at the end of April in New Mexico

[@Lowang_Productions]

Chef Andre , old man from Alabama here , I just took a large hambone and cooked it down . I got all the meat off and picked the bones out . I then put in 2 large onions and a pound of pinto beans . Cooked it until the beans were soft . Delicious !!

[@spaceshiplewis]

Cowboy beans are the base for so many different bean based dishes. I like to throw some rare (it will cook a bit more in the heat) steak chunks in and taco cheese with some sour creme for a Carne Asada Cowboy bean dish.

[@s.gibson9329]

The meat is pork for flavor, smoked and salty. Bacon works just as well. The jowl is the cheek. His "masher" is just a mortar and pestle. Pharmacists used to use them. They're great for crushing up herbs. His recipe looks great. Peppers! The seeds are the hot part. Jalapenos have a great flavor. Fun fact: Chipotle peppers are just smoked jalapenos. Bell peppers are more mild and maybe a little sweeter. Honestly, I never imagined there was a place that jalapenos weren't common. Anyway, I have no criticism for his recipe. It's exactly how I would want mine.... with cornbread!

[@deborahcates5207]

Leftover ham bone works well too. My favorite is from a honey baked ham.

[@Snattlerake]

Bell pepper will ruin the flavor for cowboy beans.

[@s.gibson9329]

@Snattlerake It would be weird for sure.

[@roystoyscomics1361]

"Cookie" was basically a name they called the cook back in those days. The Chuck Wagon was basically a mobile stove. With shelves and cabinets to store goods.

[@AC-ni4gt]

Reminds me of the animated film Atlantis. There's a guy who goes by Cookie.

[@anncrabtree3935]

Andre we make up our own pinto bean seasoning: This seasoning mix takes only minutes to mix up. Use 3 Tablespoons per 1-lb dry beans Ingredients * 2 Tablespoons Cumin * 1 Tablespoon Paprika * 1 Tablespoon Chili Powder * 1 Tablespoon Onion Powder * 1 Tablespoon Garlic Powder * 4 teaspoons Table Salt * 1 teaspoon Granulated Sugar Instructions 1. Mix all ingredients and store tightly covered in a small jar. Give it a try!

[@debralugo6014]

This would be good for anything! Yum!

[@AislingRea-v6j]

I loved seeing the Native American dancing. Andre, please take a look at Native American foods! Truly amazing and so important to American culture ❤

[@conchaz1004]

Serve them with corn bread . Put Corn bread and open the corn bread and put butter in it then top it with the beans so so good.

[@brentwalters8921]

Corn Bread or Biscuits, no rice.

[@jeffsherk7056]

Cowboy Kent Rollins is one of my favorite people on KZbin. He is one of the kindest people I have ever seen. I like rosemary in my beans more than cilantro. For meat in my beans, I buy smoked pork hocks. I put the pork hock in water with rosemary, and pressure cook the hock for 90 minutes or 2 hours if the hock is big. Then I open the pressure cooker and scoop out all the pork hock, and pick out all the bones. Then I return the pork meat to the pot, put in my beans, and add other seasonings depending on how the broth tastes after the pork hock cooks. I put the lid back on the pressure cooker and cook the beans for 45 minutes. Smoked pork hocks are smoky and salty, so my seasonings are mostly from vegetables. Onions and carrots taste good with beans, as do peppers like Anaheim, Jalapeno, or Hatch chillies. Bell peppers are good, but they have no spice heat to them.

[@karenschumann3722]

Why did I never think to put rosemary in the beans?!!! What a great idea!! Thank you!

[@jeffsherk7056]

@@karenschumann3722 I'm glad to be of help. I try to keep my cooking simple.

[@barbaraprice7811]

Yes go ahead and make some beans…and put a ham hock in with the beans. And corn bread too!!! Yummy

[@ik7578]

Or some bbq brisket!

[@iambecomepaul]

The best eating ever. Sure, it’ll put you in a food coma but hey! what the heck else are we doing?

[@reneea.638]

Slow Cook the Ham Hock in the liquid for hours. This will add more flavor to the bean

[@dmdad2401]

I've cooked pinto beans for over 40 years. A staple in Oklahoma. Add yourself some fried taters and cornbread, and you have the perfect meal. 12 Beans are ubiquitous the world over. If you can't get jalapeno or serano, look at other spicy peppers in your region. I understand that Calabrian peppers are pretty hot. You want that hint of heat. Pork, not beef, not chicken, is required. Bacon, hamhock, any preserved pork will do. Finally, the cilantro and any other herbs are optional. Whatever you like. It's very open ended. My family used hamhock, black pepper, a single piece of American bacon and rosemary. The key thing is the beans. Choose a creamy bean. Pinto beans are the best for this, in my opinion, but I am biased. But everything is optional, except the beans and the pork. Full stop

[@debbiemaze1938]

That’s the meal we grew up on. Affordable and filling!

[@Akamai2HI]

In Kentucky too. Still love my beans and cornbread.

[@tomk.2601]

😃 Wow, 40 years! Your cooking time is *waaay* low and slow! You *must* have the patience of a saint!

[@dmdad2401]

@@tomk.2601 lol

[@CPfann5524]

Thank you for loving America! Your Joy is contagious. Love from Colorado!❤

[@droiduser9633]

Beans, beans. The magical fruit... the more you eat, the more you toot 💨 the more you toot, the better you feel! so eat beans with every meal!

[@lmtellsho6283]

Jalapenos will add heat and even if you strip the ribs and seeds, they have a different flavor than regular green peppers. some use cubano or ancho.

[@Ameslan1]

12. Yes I think you should try making this and the beans as best you can.

[@tonyrutkowski5843]

Red beans and rice is a southern staple.

[@license2kilttheplaidlad640]

Helpful hint: never use a spice bottle over a steaming pot It can cause clumping and possibly cause spices to go rancid .

[@marydavis5234]

So true, I watched a show called rock the block, it is four teams of two people, they have a competition to design a full house and are signed a different area to fully design in every episode, the first episode was the kitchen and dinning room, one group had a hidden spice rack over the stove, when I saw that I said that is a no go for me.

[@user-calm_salty]

Yes, Cowboy beans are a common choice, I'm sure that there are some people that have never had/heard of them, though. They even come pre-made in a can. They are sometimes called Ranch beans or steakhouse beans. They are a savory alternative to baked beans. I love beans too, they seem to go with everything. I can't wait to see you rockin' that Cowboy hat!! 🤠🤎

[@pattimaska4124]

He mentioned 1/4 cup dried cilantro, which is also known as coriander leaves. I feel sorry for those who get the soap gene; i absolutely love the green taste. (Don't talk to me about arugula, that stuff is nasty ).

[@shelbie2490]

Soap gene 🙋🏻

[@sndybeach1969]

I wanted so much to like cilantro BUT I taste soap too :( My daughter loves it and still asks me to “just try it one more time”. Haha Always….just soap.

[@gingers.5933]

Soap Gene here too🤮

[@FrancesGarner-x6g]

In South Louisiana we call that chili beans. We put all beans over rice. For seasoning we use andouille sausage, red pepper flakes, onion, garlic, and of course salt and pepper. And to get rid of gas...add 1 teaspoon of baking soda, bring to a simmer, cook for 15 minutes. Pour out water, rinse beans, put back on to cook...add the seasonings, cook 2-3 hours.

[@britt1784]

Yeah my mom used to make chili beans but they were just not my favorite. I love red beans and rice with sausage!

[@jeremymcafee1371]

East texas kid we learned from south east texas cajuns red beans and rice omelet with toasted French bread yummmmmy

[@smalltowngal-q6f]

You are such a joy to watch! Definitely make yourself a big pot of those beans!! His joke about throwing out the 41 bean to prevent gas... (farty one = gassy) accent on the fourty. 😅 And yes the core and seeds are the hottest part of a jalepeno. Can bring tears to your eyes! And NEVER touch your eyes after cutting a jalepeno.

[@raymort3]

I do bbq competition in Austin, Texas every year. Out of 100-200+ teams, my recipe places #2-#6 routinely. If you want to try my super simple recipe, let me know!

[@franciet99]

We all wanna know! When is the next competition? Thanks for sharing!

[@flamerollerx01]

Beans, beans the magical fruit, the more you eat, the more you toot, the more you toot, the better it feels, so lets have beans with every meal!

[@marniethedyslexic6445]

My dad used to sing that.❤️✌️🌼

[@terryrodriguez6209]

I think every American knows this rhyme.

[@allibrown8960]

Beans, beans they're good for your heart The more you eat, the more you fart The more you fart, the better you feel So let's have beans for every meal!

[@rileychadwell5635]

Can you imagine going from alone on the range, struggling to get each meal every day to being on a cattle drive, having a cook! High life!

[@sammymartin7891]

Most Americans don't call them cowboy beans. They just call them Pinto beans or Frijoles. There is a brand of canned beans in the US called "Ranch Style Beans" and is very popular. Aldi's grocery store in the US sells a similar product called "Southwest Style Beans"

[@jamiesuejeffery]

When I was young (1978 or so…I was born in 1971) I rode on a Conestoga wagon drawn by a team of two (not four) horses several times. I love a good pot of beans, but every time I have a bowl, I cannot get the scene from the movie, “Blazing Saddles” out of my mind where the railroaders were sitting around the campfire and eating beans. If you haven’t seen it, you should. It is one of those movies that would not be filmed or produced today. Oh, he talked about elevation. Here is a fun story. I lived in Leadville, Colorado, elevation 10,200 feet (that is 2 miles above sea level…and the mountains went up from there.) I could literally boil water and stick my finger into the boiling water and not burn myself. If we were to boil potatoes, beans, or anything, really, the only way to make that happen was with a pressure cooker. That was my best friend.

[@RB-vd3fv]

Nothing better than beans and cornbread

[@ideagirl]

Agree!

[@delisamarchetti5926]

Hi Andre, I would love to see you make the beans. A tip, be sure and soak your beans over night. I know he doesn't do it but when you are cooking on a regular stove it is important. Your beans will come out very tender and delicious. I have made the mistake of not soaking them and they were tough and never got truly done. If you are not used to a lot of spice you don't have to use so much jalapeño. Instead you can substitute green chillies as they add a lot of flavor without the heat. Also be careful with how much cayenne pepper you use it is very potent. But if you like them spicy then go right ahead. Where I live in Georgia we eat beans like this with a side of rice and cornbread. Have fun.

[@WhodatLucy]

ham hock, also known as a pork knuckle, is the joint that connects a pig's foot to its leg. It's a thick, 4-inch cut from the lower leg, primarily made up of bone

[@mscheryle1e]

Our beans are/were always cooked with salt pork. To thicken the beans my mom would take the lid off the pot and boil them very rapidly the last half hour. We always had cornbread with the beans. We usually had great northern beans or pinto beans. Ooh. so delicious!

[@ideagirl]

That works too.

[@BattleChemist]

Many other places in the US refer to them as Baked Beans, Barbeque Beans, Boston Beans, or any combination of those prefixes (Boston Baked, Barbeque Baked, etc...). Even just adding a couple pieces of fatty pork will provide some good flavor, but definitely go with the chorizo if you have it, that will add a great spice kick to the sauce.

[@1012Mrjesse]

A bell pepper isn’t spicy, you need some sort of pepper that is hot/spicy. The closest thing you could probably get to a jalapeño in Portugal would be a portugues “pimenta quente” (portugal hot pepper)

[@BTinSF]

Jarred Calabrian chiles from Italy might also be available. They are hot but not too hot, similar to a jalapeno.

[@darcyjorgensen5808]

That was a smoked ham hock. He is using a mortar and pestle, but you may know it as a molcajete.

[@sandirobinson6966]

-Andre - I've spent the last 40 years of my life owning and driving horses and wagons, carriages, sleighs, farm equipment including hay rakes and mowers. I have driven everything from teams of big Belgian draft horses like the blondies you saw in the video to fine harness/carriage horses and harness racing horses. Haha...just a little lifetime hobby of mine. Gatherings of this kind happen all across America. Haha...yes, I've driven and ridden my horses up to the Dairy Queen window. '' -Yes, you should be able to make American style beans in your kitchen. Thing is, we have MANY different ways to make beans, depending on source and region of the country. -A hamhock would be a brined and smoked piece of pork and the bone from the lower bony part of the ham. It adds the flavor (smoke and cure) to the beans. -Just use any hot pepper that you guys grow. -I'm one of those people who tastes soap or sour milk in cilantro. Not for me. -That's a native American drum circle. I live about 4 miles from the local Anishinaabe reservation and at almost all community events, there is a drum circle ceremony as part of the opening. Very sacred and very moving. -You can use chorizo...especially if it's SMOKED. You really want a smoke flavor. Even smoked bacon works great.

[@ojaimark]

The ham hock is the pig's ankle and it's often salt cured and smoked similar to bacon over here. Substituting bacon will give a similar flavor, but part of the reason to use a knuckle is that the joint contains a lot of collagen and gelatin so when you boil it with the beans all day long you get a nice hearty gelatin-y consistency and flavor to the bean. I believe in Portugal they call it joelho de porco. In both germany and the philipines they like to deep fry them and oh my god they are the most delicious thing in the world prepared that way.

[@droiduser9633]

Jalapeño pepper has both flavor and heat. Green bell pepper is like iceberg lettuce with a bit of taste... iceberg lettuce is warm crispy water

[@Snattlerake]

Now that's funny right there...

[@mariaeisenhardt2296]

Yes around the 17 minute point it looks like Jambalaya which is a southern Louisiana dish. It’s sort of like Spanish Paella but with Cajun (drier rice) or creole (a more wet rice with tomatoes) seasonings.

[@lamp8112]

Beans are healthy for you! Yes you should make cowboy beans! Pasta e fagioli is Italian. My family uses Italian Sausage in a red sauce and cannelini beans with lots of garlic and some onion. This is served over elbow macaroni. My dad was Italian. My grandparents were from San Prisco Italy, so I will tell you Italians eat a variety of different types of beans. I haven't had this in a while. I think i will make some! Yum! 😊

[@dgray2228]

I like to make pinto beans slow cooked all day. Then, make a pan of cornbread, take a hunk and split it down the middle. Spoon the beans over the corn bread, sprinkle with some chopped onion and a few pickled jalapenos. OH YUM, sooooooo good. But make and eat your beans any way you like, no right or wrong way.

[@DG-nk7jo]

You gotta love the dirt under Kent Rollins finger nails.

[@tmtrikosko9060]

Soot from Bertha's firebox.

[@moe92870]

8:23 My mexican side of the family calls that a "molcajete" or mortar and pestle.

[@functionsbyradar995]

I lived on a military base in NM eons ago. When the firemen got together with civilian workers. They made beans a bit different. Called them cowboy beans. Used only pinto beans. A small but of ham chopped up in small cubes. lots of chili powder, crushed up hot red pepper flakes, a few dried red peppers, crushed garlic. chopped onions. salt, pepper. Cooked the beans normal. Then when they weir done. Turned the fire down very low. Slow cooked the beans for hours until was a paste texture. Being very careful not to burn the bottom by adding small amounts of water only when really needed. Once the beans weir a paste texture. We would fry soft Torita shells in a skillet with no oil. Just long enough to toast it very lightly. Plate up the beans with a few shells to the side. A Kaliopenia pepper or two was served on the plate for those that liked it even hotter. Utensils weir the Torita shells. By folding them in half and using like a scoop. When out on the range no plate needed just scoop right from the pan LOL. Not sure if taught how to make them correctly or not. I will say are delicious this way. Desert was deep fried sophia's with honey inside them.

[@ideagirl]

SUGGESTION from ideagirl. DO NOT add that many jalapeños. Your mouth will be burned inside and you won't be able to taste anything else. Unless you are a jalapeño guy and have built up a resistance to their burning abilities. You might consider adding white pepper and black pepper and a few shots of hot sauce to taste to punch up the heat. A famous Louisiana cook always added that trio combo to recipes like this. I've used this combo on many recipes and it works. Also. I agree make some cornbread..not sweet cornbread with lots of sugar or biscuits to eat along. Or just some white bread with real butter tastes great with each bite of beans. Make up a big pot and freeze half of them to enjoy weeks later. ENJOY. The Famous Southern Cook from Louisiana is Justin Wilson. I think everyone on here who knows who he is will agree. His recipes Never miss! They are a MUST to try. He was way ahead before his times. RIP. He started filming himself cook before that became a popular thing to do. Promise me you'll watch at least one of his videos, not only to check out his food, but also to see his personality, his southern Louisiana accent, his knowledge of cooking, and adding just the right spices. Then watch him sit down with a glass of wine to enjoy his own meal. This guy is a Legend!!

[@sooner4now]

I love fresh cilantro. But I don’t have the gene that makes the flavor to taste soapy. I would love for you to try cilantro and see if you have that gene “The OR6A2 gene is a gene that is associated with how people perceive the taste of cilantro. People with variations in this gene are more likely to dislike cilantro and describe it as tasting soapy. “

[@oldfatnugly]

i love cilantro... but them dam beets taste like dirt lol

[@chanmi1957]

Unfortunately I am one of those people. My sister-in-law makes homemade salsa and pico de Gallo with fresh cilantro and I can't eat it😥

[@gregkral4467]

Cowboy Kent is such a nice fellow, and he often responds to comments. He truly is a treasure.

[@LarryHatch]

For me it's bacon and cut up hot dogs/sausage that makes them have more flavor. If the sausage happens to have some jalapeno and cheese in it...a bonus. I always pop a couple of bean gas enzyme pills (alpha-galactosidase) since I don't want to be up "tooting" all night long and into the next day. Those pills will restore your love of beans without the usual pain and penalty.

[@ideagirl]

Agree. I gave to take those pills as an adult. When I was younger I didn't have too. Now they are a MUST!

[@lmbrtshrry]

Yum! I'm gonna try this too! I love Kent Rollins! Yes, make these too please! Bell pepper isn't hot! 12. I think they are all cooking beans.

[@FretlessChris]

The thing he grinds the chile with is a grinstone, or "metate." You can use a coffee grinder as well. Cowboy Kent Rollins is a national treasure!

[@BTinSF]

I wouldn’t grind spices in my grinder I use for coffee. It’s really hard to totally rid the grinder of residual taste (oils from the spices) and your coffee could taste funny. I actually have two small coffee grinders-one for coffee and the other for spices. But a metate is really just a mortar. Mortar and pestle sets should be available in any cookware store around the world-just about every culture uses them.

[@dawnyoung8]

We use ham in our white beans with onions and pork , sometimes bacon sometimes fat back , sometimes ham chunks . Always corn bread

[@Penguinlust1313]

There are endless varieties of cowboy beans. Some with hamburger, some with peppers, it is a choice based on what’s on hand. It’s a method- the flavoring is can be anything.

[@kbinseattle5760]

I am a 'Northern Girl' (Seattle, Washington State) in the Northwest U.S., and I don't do anything spicy! Jalapenos...blah! I don't even like mild green peppers. But I make beans with ham or bacon in my pressure cooker, with onion, garlic, and a little salt, and it is delicious. Corn bread is good, but high carb, so I eat it very sparingly. I have a couple jars of various ground chili peppers for my hubby in case he wants to add some spice to his plate. He was raised in South Carolina, and always talked about "ham hocks and butter beans" that his 'mum-mo' made (grandmother), but he likes what I make. (Butter beans are the southern name for what I call lima beans.) If you cook this I will watch. Your cooking show is usually fabulous, and you and your wife seem really sweet!

[@cerescop]

My aunt has a recipe for cowboy beans, but it's sized to feed 10-15 people with plenty of left overs. Day afters are more flavorful than the same day beans. She is gone now, she gave the recipe to my Dad and he didn't give it to me.

[@functionsbyradar995]

I left a recipe for cowboy beans as was taught when lived in New Mexico. It is different than one showed. But it is yummey LOL

[@cynthiarowley719]

Ask🎉 him again 🎉

[@cerescop]

@@cynthiarowley719 He died about 12 years ago or I would. Sorry, I didn't include that.

[@darrell9546]

Cornbread is great with beans!

[@carlac.6086]

Yes, please make the beans. Don't forget the corn bread with butter. ❤😉🤯

[@DogwafflDan]

The mortar and pestle is called a Molcajete. It's usually made from lava rock or granite. The pepper he ground was a Guajillo chili.

[@JeanneLiberato]

Ham hock in the pot, and you don't have to put too many different peppers. Use what tastes good to you.

[@RedRuffinsore]

I grew up on pinto beans and cornbread. I pick thru the beans to make sure there are no little rocks or dirt. I rinse the beans off. THen I put water into the pot and make sure to cover the beans with water. I leave them cold on the stove, just sitting there for 3-4 hours. They plump up a little and soften up. When I start cooking, I put more water in the pot and turn the fire on to get it boiling. Watch the pot to make sure the beans remain covered with water. I cook like this for a couple of hours. I then add a piece of salt pork/fatback into the boiling water/beans and continue. (You can use 3 or 4 pieces of bacon if you don't have salt pork) I add one stick of salted butter or sometimes two about half an hour before it's going to be done. About an hour from the time you add the salt pork to completion). The butter will make the bean juice start thickening up. I do not add chilis or these other spices to mine. Serve with cornbread. My wife adds sausage disks like the one guy did.

[@grumblesa10]

The amount of food is due to having to feed starving cowhands who have been wrangling, ornery cattle since before sunrise, and again after dark. That is why it is carb-heavy , and simple to make

[@Sherri-n11]

Andre, Mr. Rollins sells his own cook books and seasonings check out his link. That grinder he used is a Mortar Pestle, we call it a Mort and Pestle. When we make pinto beans we cook a smoked turkey neck with them then pull the meat off the bones to put back into the beans, it's so good with the smoke flavor.🤔Iowa🇺🇸

[@debralugo6014]

Excellent idea!

[@Sherri-n11]

@debralugo6014 Thanks

[@maggedo-x1s]

A bowl of simple pinto beans with a splash of vinegar is simply delicious!

[@jessicawright6030]

Mine would be a bit more than a splash, (I love vinegar) and I would add Franks Hot sauce.😊

[@maggedo-x1s]

@jessicawright6030 Mmmore vinegar: 😋 & picante sauce, salsa, is mmm, mmm! 🤤

[@gdiaz8827]

The device at 8:40 is a mocajete, a Mexican mortal and petsel. It is made of volcanic rock and is used to grind various things. To substitute u can use an electric food grinder

[@jimmyb.6272]

Ham hock is the part of the pig where the foot connects to the leg. It’s mostly bone, skin, and fat. Excellent flavor for beans.

[@rhenamaharrey1137]

You should make a pot of pinto beans (with a ham hock of course) and a pan of Cornbread...yum! 😋

[@debbiemaze1938]

Yes! California’s with Oklahoma parents!

[@biliegh_itiswhatitis]

Yessss, I love brown beans. We are not to the point yet so I dunno if he says but I quick boil my beans if I have extra water, drain, start the water again and once the beans are soft I mash a few to make my juice thicker. And bacon is amazing in brown beans.

[@teenystudioflicks1635]

I too like to take out about a cup of beans mash them like potatoes and add back to beans for a thickener. Corn starch or flour change the taste. Have you tried boxed uncooked Tapioca pearls? Its a great thickener for beans and stews. They make a Tapioca flour now but I have not tried it. The Tapioca pearls have a long shelf life and all flours don't.

[@valerieholmes9211]

I love cooking pinto beans with ham hocks, 😢we put celery and onions after they part cooked, pour them over biscuits and a bit of raw onion on top.

[@KathleenBittner-n9w]

I love beans and about an hour after I eat them everyone "hears" I do!!!😁

[@catherinejones5807]

12. Andre, please continue your American Culinary Journey by making the Cowboy Beans and the Onion Burger. I enjoy your cooking videos very much, and I love seeing your skill and confidence grow with each recipe you try. Cooking and eating American food is a lot better than torturing yourself by just watching other people enjoying American food! ❤ Don’t substitute the green bell peppers for the fresh jalapeño peppers. They are not hot enough. Better to use canned jalapeño peppers instead of fresh jalapeño peppers if you can’t get them. And don’t forget to get the dried chili peppers as well. Kent used a ham hock to flavor the beans, but you can use a leftover smoked ham bone or smoked ham meat. Smoked sausage and/or chorizo should work as well. 😢 Pro-Tip: By all means, make some cornbread and some rice to go with those beans!😋 Cowboy beans have a lot of different variations and they should work fine with whatever you have on hand if you can’t get certain ingredients. Remember, there are no wrong ways to cooking American foods, just a lot of variations.❤

[@sacilexi231]

Minnesota/North Dakota here. Bell peppers have no heat. They are a Zero on Scofield scale. Mesquite is a tree/bush that gives a smokey BBQ flavor. It grows in the southwest. I think all places in USA have beans, up here we season like Scandinavia, so mainly salt and pepper. Go ahead and make some rice to go with beans. I can also see putting these beans over a baked or boiled potato.

[@tildessmoo]

This dish is basically a version of stewed beans. It's usually served with rice or cornbread as a starch (rice and cornmeal were popular starches that lasted well on the trail back in the day). The meat is added more for flavor than as more protein - the protein comes from the beans - which is why salt pork and bacon were popular choices, and these days it's usually considered easier and just as good for flavor to use a ham hock - the leftover bone after you cut most (but not all!) of the meat off a ham, which is what Kent used in this video. Sausages are also considered good because they have a lot of flavor, but what you'll probably want to do if you use sausage is just use one and just cut the skin open and dump the meat into the pot. Again, this is all about the beans, with the meat just there to augment the flavor. As for the peppers, Kent was cooking a huge pot and wanted it a bit spicy, so he used ancho (dried, often smoked, poblano chili) and jalapeno. Poblano/ancho and jalapeno peppers also have unique flavors that add to overall flavor of the dish, so if you can't get them, you might want to go with bell peppers - I'd say 2 or 3 green and maybe a red - and a bit more smoked paprika than Kent used. Also, technically the spiciest part of the pepper isn't the seeds but the seed _membrane_ , the white spongy bit the seeds are attached to; people just use "take out the seeds" as shorthand because you tend to take out the membrane with the seeds. Spicy peppers do have capsaicin throughout, though; it's just most concentrated in the membranes. This is specifically the version of stewed beans cooked on the trail by cowboys and pioneers in the 19th-early-20th centuries, which makes it one of two major types of stewed beans popular in the US (leaving aside several more stewed bean dishes that migrated over from Mexico as part of Tex-Mex, such as refried beans or my favorite stewed black beans). The other is "baked beans," also called "Boston baked beans," which are usually kidney, pinto, or navy beans stewed with salt pork, black pepper, and molasses, cooked by basically burying the pot in a hole lined with hot coals and leaving it there all day. For a good video on that, you might want to check out Tasting History with Max Miller's video on baked beans. Oh, and nothing wrong with pasta and beans. My Italian grandma used to do a pretty amazing dish with rotini, cannelloni beans, and rapini; and you may have heard of an Italian soup called "pasta e fagioli," which literally means "pasta and beans."

[@sacilexi231]

Denver is mile high city because it's a mile above sea level

[@kelliefish6259]

12 from Southern California.

[@geraldstokes5661]

Do t forget the giddy up rice ❤

[@livingandriding]

I make cowboy beans often....Please do a video making them...Really enjoy your American cooking in Portuguese pans and bowls...LOL.

[@sammymartin7891]

My Mother would have beat me so bad if I did what he's doing. She always soak the beans overnight and always change the water at least twice.

[@functionsbyradar995]

I am that same mom LOL LOL

[@colleenmonfross4283]

The meat Cowboy Ken used is a ham hock, which is the smoked knee joint of a pigs back leg. The key to getting the right flavor is to used a smoked meat and the right spices. Cowboy Ken sells a nice blend of spices that give an authentic south western flavor that is very unique.

[@snowflakehunter]

Cowboy Kent gave a little bit of misinformation. Jalapenos do not get their heat from the seeds. The heat comes from the white ribbing inside of the jalapeno. Actually any pepper that has heat, the heat comes from the capsaicin that is within the white ribbing inside of the pepper. The seeds get a little bit of the capsaicin on them due to the close proximity of the ribs to them.

[@uraswami8077]

Off the vine jalapeño seeds will light you up! The problem with the seeds is that they are also bitter.

[@snowflakehunter]

@uraswami8077 but the seeds themselves are not the source of the capsaicin. The capsaicin comes from the white ribs inside of the jalapeno. I grow jalapenos amongst other types of peppers. I especially enjoy growing my bell peppers close enough to jalapenos if they get the opportunity to cross pollinate and make rather mildly hot bell peppers.

[@vagabondwastrel2361]

The hot part of a pepper depends on the pepper. sometimes it is the flesh that connects to the seeds other times it is the bottom of the pepper. A green bell pepper won't really work but I know spain and Morocco has some peppers you could use.

[@KathyMaxwell-k5g]

The meat was pork.

[@VaviaRudd]

Good eating!

[@Capohanf1]

For Christmas I got a spiral cut ham and for New Years I took what was left of it, put it in a Slow Cooker with some Pinto beans and had ham and beans for the new year!

[@micmac636]

The masher is called a molcajete. Pronounced "molca hete" . Another great bean recipe is for Charro beans. The recipe is close to Kent's recipe.

[@lvirden]

Here is my favorite bean recipe I found this recipe in a magazine and it is one of my all time favorites. 1/2 lb. pork sausage (I like sage), browned 1 small onion, sliced thin 1 clove garlic minced 1/2 lb cubed cooked ham 2 tablespoons snipped flat leaf parsley 1 bay leaf 2 15 oz cans of white beans 1/4 cup of white grape juice (you could substitute wine here) dash ground clove Pour ingredients into 1/12 quart casserole. Cover and bake for 45 mins in 325 degree oven. Uncover and bake for 45 minutes, stirring occasionally. Serve with fresh baked bread or rolls, and your favorite cheese

[@craignickum6551]

Pinto beans. I like to use Northern white beans + onion +bacon for a great soup.

[@deedlerock]

Sounds good! I'm 72 born in Los Angeles, Calif. My heritage is English/German, but here in the USA since the Mayflower. I grew up on Navy bean soup (white beans with a ham bone tossed in), and "sweet" chili (kidney beans with ground beef and tomato puree etc, chile powder). Never had cowboy beans in my lifetime.

[@patricialavery8270]

Ham Hocks are the smoked bony piece from down near the pig's foot.They have little meat but lots of flavor .Any smoked pork will work. Beans are a source of protein that need little or no meat added to be nutritious.Any available pepper dried or fresh or even pickled that has some heat can be used.

[@CarlGorn]

Cowboy beans are just one of hundreds of recipes for beans here in America. The flavor profiles to from candy sweet to super savory to spicy to sweet & sour, to herbaceous. My favorite way to eat beans is to use them as a braising medium for pork chops. You take some dried great northern beans, combine them with water, ketchup, mustard, brown sugar, salt, pepper, chipotle powder, pureed roasted garlic, dried lemon zest(available online), a little bit of apple cider vinegar, and a splash of sweet Port. In a Dutch oven, brown some pork chops in olive oil or bacon fat, whatever you have on hand. Pour the bean mixture over the pork chops and stir to thoroughly deglaze the pot. Put the lid on and bake at 300ºF or around 150ºC for 2 hours. Remove the lid and continue baking for another 2 hours. It might not be Kent's way, but they taste good enough, I'd bet they'd still make him dance.

[@jessicamoody1105]

Yes my friend u should make some beans it will be awesome love watching you cook 😊

[@johncarterclay165]

The big pot with sausage in it was most likely “sausage gumbo.” A vegetable soup made with andouille sausage, okra, hot sauce and lots of “file gumbo” seasoning. “File” or filet seasoning is a savory powder made up of finely ground sassafras and sage leaves. Across the Southern U.S. each state has its own type of thick and savory soup or stew that are good with barbecue. The Cajun in French Louisiana and New Orlean cook “Sausage Gumbo”. In Kentucky and Virginia they like “Burgoo” an Irish Mulligan stew or vegetable soup with ground beef and lots of beans. In Georgia they like “Brunswick Stew” with lots of shredded chicken, corn and lima beans and in Texas they like “Cowboy beans with ham and and chili with ground beef”.

[@rhiahlMT]

I love beans as a meal. Smokin' and Grilln' with AB does a good one with smoked turkey legs and black eyed peas. So good. I'm at 4,100 feet and I've never had problems. The meat was the hock of the pig. Ham, a thick slice, works well too. Often I'll save any ham bones with some meat on them and freeze it to use later. Jalapenos are a milder spicy chili. If you are going to do this on a stove though, I'd soak them the night before. This particular type of bean meal is typical in the west.

[@williamdegnan4718]

@7:46 A "ham hock" is also known as a pork knuckle, is the joint that connects a pig's foot to its leg. They'll cook everything but the oink. 🐖

[@jackhogston6119]

I've been cooking dried beans for many years - I always soak them overnight, which makes them less 'gassy,' and with pinto beans, you'll only need to cook them about 1 1/2 to 2 hours. The oversized mortar he's using to grind up his dried peppers is called a 'molcajete' and comes from Mexico. I use some of the same dried chili peppers to make my chili; ancho, guajillo, and instead of cascabel, I use pasilla peppers. They're surprisingly aromatic when broken up and give a deep, rich flavor. Anchos and pasillas are pretty mild, guajilloes have some heat. I put the chilis in a blender with some beer to grind them. I'd love to use jalapenos, but some family members prefer less heat, so I do use green bell pepper. The meat he's using is ham hock, which is smoked pork ankle joint. It's actually not the seeds that are spicy in chili peppers, it's the membranes to which they're attached. BTW, Italians also make beans or chickpeas with pasta, check out KZbin channel Pasta Grammar.

[@ideagirl]

YES. A MUST. Soak them in water overnight. The dead ones will float. Throw those away. Then rinse many times!

[@darcyjorgensen5808]

Cook beans, bake cornbread = EVERYONE HAPPY (I put mild roasted chilies and cheddar in my cornbread)

[@sandrak.robbins6305]

Thank you. Remember to never never never salt beans until beans are fully cooked or they will not soften well! I cook beans all of the time for many dishes and I found that putting a little bit of oil (I use sesame or olive oil) on the top of the water and it will not boil over. Also, some beans foam up, and you must scoop that off. Of course you need to rinse the beans really well before cooking.

[@frequentdiner4635]

Be sure to make a pan of cornbread to go with your beans.

[@harbofdoom]

My dad used to own a feed store and we were around the corner from a stable. I became friends with the horse owners we used to ride them and one time we got hungry and rode down to Wendy’s and went through the drive thru it was a fun experience 😂