Beer-Braised Cowboy Beans


  • 12 slices lean bacon, coarsely chopped

  • 5 cloves garlic, minced

  • 2 green bell peppers, chopped

  • 6 cups cooked pinto beans, rinsed

  • 1 12-ounce beer, such as Tecate

  • 2 cups water plus more as needed

  • 1 teaspoon ground coriander

  • 1 teaspoon ground ancho chile

  • 2 teaspoons McCormick chili powder

  • 1 teaspoon salt or more to taste

  • 10 scallions, trimmed and sliced


Set a heavy-bottomed 5 quart Dutch oven over medium heat, add the bacon to the pan and fry until slightly crisp, about 5 minutes. Add green peppers and garlic; mix well. Let cook for 2-3 minutes or until garlic is soft.

Add the cooked beans, beer and water. Bring to a boil, reduce the heat to a simmer and add the coriander, ancho chile, chili powder and salt. Add more water if necessary.

Simmer gently for 40-50 minutes to blend flavors.

Ladle into bowls and serve topped with a generous spoonful of sliced scallions.

SidesElizabeth Karmel