How To make Arizona Chuck Wagon Beans
1 Pound Dried navy or pinto beans
6 Cups Water
1/4 Pound Salt pork
diced
1 Large Onion :
chopped
1 garlic clove minced
1 Large Green pepper :
chopped
1 1/2 Pounds Chuck steak cubed
1 1/2 Teaspoons Salt
1/2 Teaspoon Oregano :
crumbled
1/4 Teaspoon Red pepper
1/4 Teaspoon Ground cumin
8 Ounces Tomato sauce
1. Pick over beans and rinse well. Combine beans and water in a large
kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour then pour into slow cooker. 2. Brown salt pork in a large skillet; remove with a slowtted spoon to cooker; saute onion, garlic and green pepper in pan drippings; remove with slotted spoon to cooker. Brown beef, a few pieces at a time in pan drippings; remove to cooker with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce. Add more water, if necessary to bring liquid level above beans. 3. Cook on low for 10 hours or on high for 6 hours, or until beans are tender.
How To make Arizona Chuck Wagon Beans's Videos
EASY Slow Cooker Beef and Beans
In this easy cooking video, I make some beef and bean soup in my crock pot, or slow cooker. The ingredients I used in my easy crockpot recipe are a beef chuck roast, a 20 oz bag of bean soup mix, 4 carrots, and 7 1/2 cups of water. I seasoned my beef and beans with onion powder, kosher salt, and Johnny's Seasoned Pepper to taste. The cooking time is 6 hours on high or 8-10 hours on low.
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Cowboy True 2016: Chuckwagon Lunch
Produced by Kristina Abeyta and Dylan Pembroke
Chuck wagon cook off in Virginia City
we participate in a chuckwagon cookoff in virginia city montana on july 28, 2018.
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Cowboy Pinto Beans Recipe
1 pound dried pinto beans
1 large yellow onion, sliced
1-2 jalapeños, diced
1 ham hock (8 to 10 ounces)
1 1⁄2 tablespoons dried cilantro
½ tablespoon Red River Ranch Original Seasoning
½ tablespoon Mesquite Seasoning
1. Pour the beans into a large soup pot. Pour enough water over the beans until they are covered by about 2 - 3 inches.
2. Add the onion, jalapeño, ham hock, and cilantro. Cook over high heat until the mixture reaches a rolling boil, stirring occasionally.
3. Cover and boil hard for 30 minutes, stirring occasionally. As soon as the beans are boiling, you may need to add more warm water to keep them slightly covered and throughout the cooking process.
4. Reduce the heat to medium. Stir in the spices. Cover and simmer for 11/2 to 2 hours, stirring occasionally, until the beans soften. Season again to taste, if necessary.
The History of the Chuckwagon with Kent Rollins
“The History of the Chuckwagon” with Kent Rollins, cowboy cook and Dan Hickman, cowboy artist.
Kent Rollins
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Salt Pork photo by Rainer Zenz -
“And the Curtain Rises” by Kevin MacLeod (
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Chandler In Focus: 6th Annual Chuck Wagon Cook Off
Vice Mayor Kevin Hartke interviews Dave McDowell, President of the Pardners of the Tumbleweed Ranch, and Tiffani Egnor, of the Chandler Museum, about the 6th annual Chandler Chuck Wagon Cook Off.