Cowboy Stew

I love receiving feedback from customers, even more so when it’s a handwritten letter.  Our bean customers seem to be among the best at taking the time to send us feedback.  Whether it’s a letter to let us know how one of our employees helped them, or a letter to share a favorite recipe I appreciate all comments!  Please keep them coming!

Recently I received this letter from a loyal bean customer.  She had called to order beans, and during the process mentioned her favorite recipe to one of our employees.  A few days later this was on my desk.  With the cool weather coming this recipe would be a perfect addition to your menu, I hope you enjoy!!


Cowboy Stew

Submitted by: Debbie Illingworth of Hudson, FL

Yields 10 – 12 servings


2 pounds ground beef

¼ cup sugar

2/3 cup molasses

2 tsp dry mustard or mustard powder

½ tsp black pepper

1 large onion diced small

3 cups water

8 hot dogs, sliced

½ cup barbecue sauce

½ cup grated parmesan cheese

2 lbs GTF Red Kidney beans

½ lbs salt pork


Pick over the beans and soak them overnight in cold water. In the morning, drain & rinse, then parboil the beans until slightly tender.

In bottom of Dutch oven, add diced onion & beans. Cut ½” into salt pork rind and place on top of beans.

In a separate bowl, mix sugar, molasses, mustard, salt & pepper with 2 cups of boiling water. Pour over beans & pork.

Cook beef over medium heat until no longer pink, then drain and add to beans. Stir in remaining ingredients and bring to a boil adding additional water as needed. Reduce heat, cover and simmer for 4 – 6 minutes or until flavors are well blended.

Serve with steamed brown bread or hot Johnny cake.



Leave a Reply

Your email address will not be published. Required fields are marked *