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Pam's Cowboy Beans



This recipe is one of the simplest ones going, and one of the most delicious ones.  I got it from my friend Pam who writes the Blog, On The Bright Side.   She is a little ray of sunshine and, like me, posts every day.  Beautiful messages of positivity that we can all use in these modern times! 



She also posts a recipe every day and as soon as I saw this one I knew it was one I was going to have to make myself!  Cowboy Beans.  Exactly as it sounds.  Simple, easy and delicious.


A wonderful mix of three kinds of beans, with a few bits and pieces added, chopped onion and smoked sausage  . . . (I adore smoked sausage) all  cooked together all day in the slow cooker. No fuss, no muss  . . .


There are two tins of baked beans . . .  and one each of cannellini and pinto beans . . .


A mix of tomato sauce, brown sugar, cider vinegar, dry mustard and some mild chili powder  . . . chopped onions  . . . and of course the sausage.  On this day I didn't have a ring of smoked sausage, but I did have a pack of frankfurters.  I used them in its place with fabulously tasty results . . .


I had some brioche buns leftover from the other night and so I toasted them, and we ladled the beans over top  to eat  . . .


And I added a smattering of grated cheese.  Because  . . .  just because . . .


They were fabulously tasty.  I could have eaten more, but had to stop myself.  A nice dish of coleslaw would go wonderfully with these.


*Pam's Cowboy Beans*
Serves 5 to 6 generously

 
Great for pot lucks and covered dish get-together, or just for when you have the family gathered round. It is done in the slow cooker and is delicious! 


2 tins (425g) baked beans, undrained (2 15-oz)
1 (425g) tin of Cannellini or Great Northern Beans, drained and rinsed (15-oz)
1 (425g) tin of Pinto beans, drained and rinsed (15-oz)
1 ring of smoked sausage cut into 1 inch pieces (or a package of smoked frankfurters)
1 medium onion, peeled and chopped
125g tomato sauce (1/2 cup tomato ketchup)
50g soft light brown sugar (1/4 cup, packed)
2 TBS cider vinegar
2 1/2 tsp powdered mustard
1 1/2 tsp mild chili powder 




Spray a slow cooker with non-stick cooking spray.  Mix all of the ingredients and pour into the cooker. Cover and cook on low for 5 to 7 hours.  Serve with crusty bread.



These make for the perfect Saturday night supper.  We used to have baked beans every Saturday night when we were growing up.  They were a maritime constitution/habit.  Baked beans and brown bread on a Saturday night and then for breakfast on Sunday morning.  This recipe is simple and easy and leaves you free to enjoy a Saturday out with the family doing whatever you want to do, knowing that when you are done, you are coming home to a delicious supper cooking in the crock pot/slow cooker. You can't lose!  Bon Appetit!  



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Marie Rayner
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