Cowboy Beans


  • 2 cups Dry pinto beans
  • 2 cups Hickory & Brown Sugar Barbecue Sauce (SJ0444HF)
  • 2 cups Sweet onions, small dice
  • 1 cup Brewed coffee
  • 1 lb Chopped barbecue brisket
  • 4 tbsp Chili powder
  • 2 tbsp Ground cumin
  • 2 tbsp Red pepper flakes
  • Kosher salt, to taste


  1. Soak the pinto beans overnight in cold water.
  2. Strain the beans and place in a 6-quart saucepan. Cover the beans with water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until just tender, about 1 hour.
  3. Drain the beans and return to the saucepan.
  4. Add the Hickory & Brown Sugar Barbecue Sauce (SJ0444HF), onions, coffee, chopped brisket, chili powder, cumin, and red pepper flakes.
  5. Simmer for 30 minutes.