|Chicken skin: to eat, or not to eat||06/19/17|
|Change is here||06/12/17|
|The science behind the DASH diet, an overview: Part Two||08/01/16|
|The science behind the DASH diet, an overview: Part One||07/25/16|
|How the Standard American Diet (SAD) affects the brain (Part Two)||05/26/16|
|How the Standard American Diet (SAD) affects the brain||05/23/16|
|All "Dr. Tim Says..." Columns|
|Capers make it better||02/06/17|
|Mustards: The Christmas Basket Challenge, Part 5||01/26/17|
|Canned Tuna from Spain: The Christmas Basket Challenge, Part 4||01/16/17|
|Ginger and Rice Noodles: The Christmas Basket Challenge, Part 3||01/12/17|
|All "Chef Tim Says..." Columns|
I'm not sure why this recipe makes me think of the Wild West, but they do. Maybe it's the combination of molasses and cumin. Maybe it's that I can imagine them being made in a big pot over an open flame. Either way, these make a great accompaniment to steaks or burgers. The key is to cook the beans fast for about ten minutes on medium-high heat. Stir them often in that first ten minutes and then reduce the heat to very low and simmer, covered. Stir them only occasionally. The stirring will break up a few beans and help thicken the sauce.
Here's the detailed recipe for Cowboy Pinto Beans. You can print the recipe by clicking the print icon at the top of the right-hand column to open a new window without the images, then use your browser's "Print" function.