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With daytime highs in the 20’s and overnight lows around the teens or lower, it’s chilly here!

Brrrrrr!!

The girls and I love this wintery weather!

Well   …   just as long as it doesn’t last for six months or more.

We, however, are not working outside in this weather like Texas Guy is.

He may not be loving it quite so much.

Though it doesn’t seem to make him as miserable as the summer heat.

But, I can’t talk about that right now.

This is my season of denial.

One of my favorite parts of cold, winter weather is warm winter foods!

The aroma of cooking foods smells so much more amazing on a cold winter day.

And that delicious food, warming you from the inside out  ..  deliciously dreamy.

So, today I have one of Texas Guy’s favorite dinners cooking in the crockpot.

So he can walk in the door to the smells of dinner filling the house, enjoy a good hearty meal after a hard day’s work, and warm back up … from the inside out.

(It smells so incredible.  I wish I could include it in my post for you!)

Cowboy Beans   …   Give ’em a try!

Enjoy!!

Cowboy Beans

The following ingredient amounts are ok for a 4- or 6-quart crock pot.  I now have a 6-quart and use 50% more of the ingredients.  Adjust the amounts as you wish or to the size of your crockpot.

1 lb dried pinto beans, rinsed and soaked overnight in a bowl of water

1 small onion, diced

1 lb lean stew meat

1 Tbsp Worcestershire sauce

2 Tbsp chili powder

2 tsp kosher salt

1 tsp dry mustard

1/2 tsp black pepper

8 oz tomato sauce

5 1/2 oz tomato juice  (This is the size of one of those small cans.)

1 Tbsp apple cider vinegar

6 c water

Serve with:

Shredded cheddar cheese

Sour cream

Cornbread

The night before, rinse the beans and cover them with lots of water.

The next day, get your Cowboy Beans started  …

In a colander, drain and rinse the beans.  Sort out any that are still small and hard, split open, or discolored.  Put them in the crockpot.

Brown the onion and stew meat in a skillet and add to the crockpot.

Add the rest of the ingredients.  (You can do this while the onion and meat is cooking.)

Cover and cook on low for 8-10 hours or on high for 6-8 hours.

Give it a taste when it’s done.  You can add more Worcestershire sauce and/or apple cider vinegar for more zip.

Serve in bowls and top with shredded cheddar cheese and sour cream.

Serve with cornbread and salad on the side for a delicious meal.

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