Cowboy Beans takes me back decades when we were all glued to our neighbor’s lounge floors watching Bonanza as he was the only one with a TV in the neighborhood.

Cowboy Beans, as we eat it these days are definitely not something the Cartwright boys from Bonanza would have made, because they only had one pot and no oven. That is why my recipe for cowboy beans is a little more authentic, I think. Smokey, spice and belly-warming.

I love cooking one-pot meals. I am famous for my one-pan-wonders, this Creamy Chicken and Mushroom one, certainly the most famous. People simply love this recipe. Another firm favorite is the Coq à la Bière. Easy food, uncluttered, uncomplicated, yet tasty food. So, the Cowboy Beans ticked all the boxes. Hearty, delicious family fair. You can never go wrong with that.

Cowboy Beans

serves 6 – 8

Ingredients

1 large onion – finely chopped

2 cloves garlic – finely chopped

5 – 10 ml smoked paprika – if you cannot find, use a few strips bacon and fry with the onion

10 ml dry thyme or a few sprigs fresh thyme

30 ml Olyfberg Olive Oil

1 kg lean beef mince

115 g tomato paste

salt and pepper

250 ml boiling water

15 ml Worcestershire Sauce

2 x 410 g baked beans

a handful fresh parsley, chopped

To serve

tomato and onion salad

chopped avocado mixed with lime juice

sour cream

warm tortillas ( recipe to follow)

Method

Heat a pot and add the olive oil. Saute the onions and garlic with the smoked paprika and thyme until the onions are soft. Be careful not to burn the garlic. Add the mince meat and loosen up with a fork. Brown the meat, then add the tomato paste, salt, pepper and stock. Cook for 10 – 15 minutes until the water is cooked away. Add the beans, cook through and just before serving, add the parsley.

Serve with all the tomato and onion salad, avocado and sour cream ….. and of course the piping hot tortillas.

Cowboy Beans my easy way.

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