4 ounces bacon, diced
1 pound lean ground beef
1/2 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (21 ounces) pork and beans
1 can (15 ounces) butter beans, rinsed and drained
1/2 cup ketchup
1/2 cup packed brown sugar
1 tablespoon vinegar
1 teaspoon prepared mustard
1 teaspoon salt
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings. In the same skillet, cook beef and onion over medium hat until the meat is no longer pink; drain fat. Combine the ground beef mixture, bacon, beans, ketchup, sugar, vinegar, mustard and salt. Spoon into a 2-qt. casserole. Bake, uncovered, at 325° for 45-60 minutes or until the beans are as thick as desired. Recipe can be easily doubled for a larger group. Yield: 8-10 servings.
1/2 lb. hot sausage, casings removed
16 oz. velveeta, cut into 1” cubes
1/2 c. Shredded Monterey Jack
1/2 c. pale ale
1 (14.5-oz) can fire-roasted tomatoes, drained
1/2 c. pickled jalapeños
Tortilla chips, for serving
Heat a medium skillet, preferably cast iron, over medium heat. Add sausage and cook, breaking the meat up with a wooden spoon, until browned and cooked through.
Pour in the pale ale to deglaze the skillet. Let reduce slightly then stir in velveeta and monterey jack. Cook over medium heat until melted through, about 5 minutes. Stir in most of the fire-roasted tomatoes and remove from heat.
Top queso with remaining tomatoes and pickled jalapeños. Serve immediately.
2-15 oz. (2-425g) cans black beans (rinsed)
1-17 oz. (1-425g) can whole kernel corn (drained)
2 large tomatoes (chopped)
1 large avocado (diced)
½ red onion (chopped)
¼ c. (15g) chopped fresh cilantro
1 tbsp. red wine vinegar
1 clove garlic
1/8 tsp. cumin
3-4 tbsp. lime juice
2 tbsp. olive oil
1 tsp. salt
½ tsp. pepper
Add all of the ingredients for the caviar in a medium-size bowl.
Mix dressing ingredients in a separate, smaller bowl and then dress caviar, stir and enjoy cold.
Cowboy Queso Dip