Cowboy Beans

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

7 g
242 mg
21 g
1 g
6 g
0 mg
6 (1/2 cup ea.)

½ lb anazasi or pinto beans, about 1 cup
1 tsp canola oil
½ cup diced red onion
1 tsp minced fresh garlic
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
¼ cup diced green chili
Pinch red chili flakes
1½ tsp dried oregano
½ tsp chili powder
½ tsp sea salt
1 Tbsp fresh squeezed lime juice
½ tsp ground cumin
½ cup vegetable stock

  1. Soak beans in a large bowl in enough water to cover by 3 inches. Place in refrigerator overnight. Drain water, transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat and cook until tender, about 1 hour.
  2. In a large saucepan, heat canola oil over medium heat. Add onions and sauté until translucent, about 2 minutes. Add garlic and sauté 1 minute. Add peppers and sauté 1 more minute. Add remaining ingredients, bring to a simmer and cook for 2 more minutes. Lightly mash beans while stirring.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.