Arizona Cowboy Beans on the Grill

Introduction

There's nothing like slow-cooked, smoky Arizona cowboy beans grilled to perfection on the Arteflame. Infused with the rich, savory flavors of smoked bacon, onions, and a blend of spices, this dish is thick, hearty, and packed with robust taste. The perfect side or main dish, these beans cook evenly on the Arteflame's flat griddle cooktop, ensuring every bite is filled with deep, smoky flavor. Get ready to fire up your grill and bring the best cowboy-style flavors to your plate!

Ingredients

• 2 cups dried pinto beans, soaked overnight
• 6 slices smoked bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup crushed tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon butter
• ½ cup chopped fresh cilantro (for garnish)
• 1 chopped jalapeño (optional, for heat)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill.
3. Stack firewood over the top of the napkins.
4. Light the paper and allow the grill to heat up for about 20 minutes.

Step 2: Render the bacon

1. Place the chopped bacon on the flat cooktop near the center where the heat is highest.
2. Cook until the bacon is crispy and has released its fat.
3. Move the crispy bacon to the cooler side of the griddle.

Step 3: Sauté the aromatics

1. In the rendered bacon fat, add the diced onions and cook until soft.
2. Stir in the minced garlic and cook for another minute.
3. Add the tomato paste and mix well, allowing it to caramelize slightly.

Step 4: Cook the beans

1. Drain the soaked pinto beans and add them directly to the cooktop.
2. Pour in the beef broth and crushed tomatoes.
3. Season with smoked paprika, chili powder, ground cumin, salt, and black pepper.
4. Let the mixture simmer, stirring occasionally, until thickened and the beans are tender, about 1.5 to 2 hours.

Step 5: Finish and serve

1. Stir in the butter for a rich, smooth texture.
2. Reintroduce the crispy bacon and mix well.
3. Garnish with chopped cilantro and optional jalapeño.
4. Serve hot and enjoy!

Tips

• Keep your beans near the center of the cooktop for faster cooking and move them outward if they start to dry out too quickly.
• Add a splash of water or more broth if the beans start to thicken too much.
• For an extra smoky flavor, use mesquite wood in your Arteflame grill.

Variations

1. Spicy Kick: Add more jalapeños and a teaspoon of cayenne pepper for a fiery twist.
2. Meaty Boost: Stir in shredded smoked brisket or pulled pork for extra richness.
3. Vegetarian Cowboy Beans: Skip the bacon and use vegetable stock instead of beef broth for a hearty, meat-free version.
4. Southwestern Style: Add roasted corn and black beans for a variation with a Southwestern touch.
5. Cheesy Cowboy Beans: Stir in shredded cheddar cheese at the end for a creamy, cheesy consistency.

Conclusion

These Arizona Cowboy Beans on the grill bring bold, smoky flavors that elevate any meal. Cooking directly on the Arteflame’s flat griddle cooktop ensures even cooking and an incredible depth of flavor. Serve them as a side or a hearty main dish, and enjoy the true taste of cowboy cooking right from your backyard.

Best Pairings

• Grilled ribeye steak for a classic steakhouse pairing.
• Fresh cornbread with butter for a comforting side.
• Grilled sausage links for an extra smoky, meaty addition.
• A zesty coleslaw to add a refreshing contrast.
• Cold lager beer or a smoky bourbon cocktail to round out the meal.