This cowboy bean soup gets a ton of flavor from the BBQ sauce and beef bones. It is a great way to stretch a small amount of red meat for budget and health reasons.
- Cook Time
- Prep Time
- 6 ServingsServings
- 2 cups dried pinto beans or mixed beans, soaked overnight
- 2 Tbsp vegetable oil
- 1 medium yellow onion, chopped
- 5 minced garlic cloves
- 2 large carrots, cut into large pieces
- 1 large potato, cut into chunks
- 2 marrow bones
- 1 lb of stew meat, cut into 1” pieces
- 1/2 cup barley, rinsed
- 2 cups water
- 2 cups black coffee
- 1 cup Gold’s BBQ Sauce
- Non Dairy Sour Cream Topping (optional)
1 Put the beans into a large pot and add enough water to cover by an inch. Bring to a boil. Simmer for 15 minutes, then drain.
2 Heat the vegetable oil in a Dutch oven or other heavy-bottomed lidded pot over medium-high heat. Add the onion and sauté for 3 minutes, stirring often, until translucent and just beginning to brown. Add the garlic and sauté another 1-2 minutes. Add carrots and potatoes. Stir another minute.
3 Add the marrow bones and meat and brown for 2-3 minutes. Add the drained beans and barley into the pot. Cover with the water, a little salt, and the coffee. Stir and bring to a simmer. Cook this way for 40-50 minutes or longer. (Some beans may take longer to cook, especially if they are older.) The beans should be edible, but still just a little firm (not mushy soft).
4 Add the barbecue sauce and stir to combine. Cover and simmer on low heat for another 1-2 hours. Check on everything from time to time.
This recipe can be made in a pressure cooker and be ready in 30 minutes.
Serve with a little non dairy sour cream if desired.