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Tim's Idaho Cowboy Beans


A great hearty pot of beans your family and friends are sure to enjoy. Follow exact recipe for best results. Enjoy!!













Trans-fat Free


64 ounces pinto beans, canned, with juice
lightly drained
16 ounces kidney beans, canned
lightly drained
½ pound bacon
diced and cooked crispy
2 tablespoon bacon drippings
14 ½ ounces tomatoes, canned with juice
14 ½ ounces tomato sauce
2 medium yellow onion
2 cloves garlic
7 ounces green chili peppers, canned
2 tablespoon chili powder
1 tablespoon oregano
dried and minced
2 teaspoon cumin
4 tablespoon brown sugar
1 tablespoon prepared mustard
1 teaspoon red hot pepper sauce
Tabasco preferred
1 teaspoon kosher salt
more or less to taste


To clarify the amount of beans, its 4 x 16 oz cans pinto beans and 1 x 16 oz can of red kidney beans.

Combine the following to a large Crock pot or Dutch oven.

Lightly drain off juice (don’t drain completely) from the cans of beans and add to crock pot.

Cook bacon in large skillet until crisp.

Add bacon and 2 tablespoons of the drippings to beans.

Add tomato sauce.

Add tomatoes with juice to beans.

Add onions, garlic, chilies, chili powder, dried oregano and cumin, brown sugar, yellow mustard, tabasco sauce, and salt to taste.

Simmer 2+ hours.

Serve and garnish with a squeeze of fresh lime juice (optional and some fresh homemade garlic bread sticks.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 24058% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 1116mg 47%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 24g
Vitamin A 15% Vitamin C 32%
Calcium 6% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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