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The Cowboy beans origin is not know, but could perhaps just be an evolution of the old west open fire bean dish serve up on long cattle runs to the Cowboys, as most of the ingredients found in today's version of the cowboy bean were not available to the Cowboys of the past.

There are two ways of making the traditional Cowboy beans, one is the old fashioned way and one is the quick way. Both however taste the same as the only substation is the canned beans that make it quicker in the cooking process. This recipe is a good dish that goes well with any meat: BBQ Steak, BBQ Briskit or any beef roast, pork, or hot dogs, and is ideal for large group meals.

This recipe is a nice hearty bean and meat dish with a bit of tang, given in the quick style that's just as good as the one you would labor on all day with, but can be accomplished in 20 minutes.

Ingredients:

1 pound ground beef (chopped or ground sirloin or round steak can be substituted)
2 medium onions, chopped very finely
1 small bell pepper, chopped fine
2 (16 ounce) cans pork and beans
2 cups catsup
1 teaspoon vinegar
1/4 cup brown sugar, firmly packed (light or dark)
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon pepper

Preheat oven to 350 degrees F.

Add beef to Dutch oven, brown beef, drain a bit of oil rendered from beef, add onions and bell peppers, cook until onions are transparent. Add remaining ingredients and stir together. Put lid on Dutch oven and put in a 350 degree (pre-heated) oven and bake for an additional 15-20 minutes to blend all the flavors and until mixture is bubbly hot.

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