Robbie Shoults with Marshall's Bear Creek Smokehouse shares a simple, satisfying dish you can cook right over your Memorial Day campfire, if you're the outdoors-y type. If not, make it on the stovetop and enjoy!
Campfire cowboy beans
1/2 pound diced Bear Creek bacon
One yellow bell pepper, chopped
One purple onion, chopped
Two jalapeño peppers, seeded and chopped
Three cloves of fresh garlic, minced
3-15 ounce cans of pinto beans
One medium tomato, chopped
One can of chicken broth, or your favorite beer
2 tablespoons of Guajillo chili powder
1 teaspoon of cumin
Pinch of salt
In a large skillet, cook bacon then add Bell pepper, onion, jalapeño pepper, and minced garlic, and stir over medium heat for five minutes
Add pinto beans, tomatoes, chicken broth or beer, and spices. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
This is a great dish to cook over your Memorial Day campfire!
Visit Bear Creek on Facebook by clicking here.
They are located at 10857 State Hwy 154 in Marshall, and their number is 903-935-5217.