Cowboy Beans
Unpretentious, but satisfying. This is a hearty meal with some barbecue tang!
Recipe: Serves 6
1.34 lbs. grass fed ground beef
3 - 25oz cans of organic kidney beans
1 large organic onion - diced
1 large organic green bell pepper - diced
Brown ground beef in skillet. Drain fat.
Add beans, onion, and bell pepper.
Note: I don't cook the onions and peppers, which
you will find on most of my recipes.
When possible, I keep the vegetables fresh, crisp, and
flavorful. All too often, most people over-cook their
vegetables and kill the helpful enzymes and the potential
nutrients. The flavor is so much better fresh.
I used canned beans for this (time saver) , but sometimes
I cook dried beans in a pressure cooker.
Barbecue sauce:
1 cup organic coconut sugar
1 - 6oz. can organic tomato paste
1/2 cup organic soy sauce - reduced sodium ( San-J brand)
3 tbsp. organic German mustard
1/2 cup organic red wine vinegar
3 rounded tbsp. organic apricot fruit spread (no sugar)
3 cloves organic garlic - minced
1/2 tsp. lemon pepper
2 tsp. smoked paprika
1/4 tsp. allspice
1 tsp. dried thyme leaves
1 tsp. ground coriander
Use a whisk and blend all these ingredients into a pan and
let simmer for a while until it reduces some and thickens.
Note: This is a little different than what most people
view barbecue sauce. It does not start from ketchup.
But it is very flavorful and tangy!
Add sauce to the meat mixture and serve. Enjoy!
Tip: I play around with sauces like this to work with
what I have on hand. So, substituting some of the items
such as, maple syrup or *barley malt syrup* for the coconut
sugar would work. Yellow mustard also would be fine.
*Eden brand organic barley malt syrup is made by an ancient
process using only the grain's enzymes created in the sprouting
process, and the knowledge and care of artisan maltsters.
A non-diastatic sweetener - healthy & versatile.*
Also, I have found that I prefer ground thyme to using
the dried leaves, but it's not easy to come by, but you
can grind your own.