Submitted by my friend David Hawks from California
Cowboy beans is not exactly a holiday dish, nor is it a dish for those watching their carbs, calories, and fat intake. But it is a dish a man would appreciate while watching Monday night football on a cold evening. The beauty of this dish is; It can be made from any kind of dry bean you prefer, and you can substitute ham hocks, for ox tails, lamb shank, just about any red meat or poultry. And though this may have several steps. But it’s a dish you can walk away from, and easy to make!
2 pounds of dry pinto beans
2-3 Smoked Ham Hocks
1 cup Green chilies, diced
1 cup Lard or Margarine (yes this recipe calls for lard)
Salt and Pepper to taste
Optional Toppings: Chopped yellow onion, and shredded cheese of your liking. I think a nice spicy jack cheese would go real nice, even crumbled bacon.
Soak beans in salted water overnight, RINSE THOROUGHLY place in a large pot on the stove and bring to a boil and allow beans to cool. Move beans to crock pot and on lowest setting cook for 6 hours.
Add ham hocks, a cup of lard (Margarine can be used instead) Bring heat up a tad for a couple more hours.
Add salt and pepper to taste, and 1 cup diced green chilies and serve.
The two tricks that really make em good
Allow to cool completely after boil.
Must add lard or margarine.