If you do not have any leftover tri-tip or brisket stated in the Slower Cooker Cowboy Beans, you can easily sub in pulled chicken, pork, or jackfruit. Also, leftover carne asada and or carnitas would be excellent as well. I have seen other recipes that use ham, chorizo, and soyrizo—of course, using the pre-cook versions in the meat section work very well.
These beans are easily veganized. You can sub in your favorite plant-based meat substitutes or omit the meat altogether. If you do not use any replacement, be sure to add smokey elements such as smoked paprika, liquid smoke, and or chipotles. Diced mushrooms or mushroom powder can provide hardiness.
- 2 lbs dried pinto beans
- ¼ lbs sliced tri-tip cut into 1-inch pieces
- ¼ lbs sliced brisket cut into 1-inch pieces
- 6 slices of bacon cut into 1-inch pieces
- 2 medium white onion medium chop
- 2-4 jalapenos diced (heat is based on your preference. I used two unseeded)
- 2 red or orange bell peppers medium chop
- 2 tsp cumin
- 2 tsp salt or to taste
- 1 ½ tsp black pepper freshly ground
- 1 tbsp chili powder
- ¼ cup molasses
- 2-3 cups beef broth
- Soak beans in enough water to cover by half for eight hours or overnight covered at room temperature.
- After the soaking time has lapsed, fry bacon over medium heat until cooking through. Drain the bacon on two layers of paper towels
- Add jalapenos, onions, and peppers and saute until slightly soft, about 5 to 6 minutes.
- Drain beans, add veggie mixture, molasses, broth, and spices into the slow cooker. Use extra water to make sure beans are covered. Stir to combine. Turn slower cooker to low and cook for 8 hours.
- Beans are done once tender, yet firm.
- Add salt and stir well.