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    Cowboy Bean Soup

    3 hrs to make, serves 6



    • 1 lb Stew meat


    • 2 Carrots, large
    • 5 Garlic cloves
    • 2 cups Pinto beans or mixed beans, dried
    • 1 Potato, large
    • 1 Yellow onion, medium


    • 1 cup Gold's bbq sauce

    Pasta & Grains

    • 1/2 cup Barley

    Baking & Spices

    • 1 Sour cream topping, Non Dairy

    Oils & Vinegars

    • 2 tbsp Vegetable oil


    • 2 cups Coffee, black


    • 2 Marrow bones


    • 2 cups Water

    Cowboy Bean Soup

    • JoyofKosher.Com (Joy of Kosher with Jamie Geller)

      BBQ sauce adds a lot of flavor - try this BBQ Beef and Bean Stew and the BBQ Seitan Pizza

    • JoyofKosher.Com (Joy of Kosher with Jamie Geller)

      Flavorful Recipes with BBQ Sauce - Cowboy Stew and BBQ Seitan Pizza

    • Shannon

      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.

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