Nevada Cowboy Beans & Grilled Sausage - Arteflame Style

Introduction

This bold and hearty Nevada Cowboy Beans and Sausage recipe is flame-grilled to perfection on the Arteflame—bringing deep, smoky flavor and cowboy vibes to your backyard cookout. Perfect for fans of rugged Western flavors, grilled sausage and seared beans make a comforting and satisfying meal you won't forget.

Ingredients

• 1 ½ lbs smoked sausage (kielbasa or andouille), sliced into ¾-inch rounds
• 3 cups cooked pinto beans (drained, save some liquid)
• ½ cup yellow onion, finely diced
• ¼ cup green bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• Fresh chopped cilantro (optional for garnish)
• ½ cup bean cooking liquid or water, as needed

Instructions

Step 1: Fire Up the Arteflame

1. Pour some vegetable oil onto three folded paper napkins.
2. Place the oil-soaked napkins into the center of your Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Let the fire burn until coals form and the cooktop is hot—about 20 minutes.

Step 2: Sear the Sausage

1. Place the sliced sausage rounds directly onto the center grill grate.
2. Sear for 1-2 minutes per side at over 1,000°F to lock in juices.
3. Move sausage pieces to the flat griddle cooktop closer to the outer edge to cook through until internal temp reaches 160°F. Remove from grill at 145°F and let rest.

Step 3: Caramelize the Aromatics

1. Place 2 tbsp butter on the hotter section of the griddle.
2. Add diced onions, bell peppers, and garlic.
3. Sauté until softened and golden, about 5–6 minutes.

Step 4: Cook the Cowboy Beans

1. Slide the aromatics to a medium-heat section of the griddle.
2. Add tomato paste, smoked paprika, chili powder, and cumin. Stir and cook for 2 minutes until fragrant.
3. Stir in pinto beans and about ½ cup reserved bean liquid or water to create a rich, saucy texture. Cook 10–12 minutes, stirring occasionally.

Step 5: Finish and Serve

1. Return sausage slices to the beans or serve them side by side on a wooden board.
2. Garnish with chopped cilantro if desired.
3. Serve hot, straight off the Arteflame.

Tips

• Remove sausage at 145°F; it will rise to 160°F while resting for ultra-juicy bites.
• Use the inner griddle for a faster sauté and outer edge for simmering beans without scorching.
• The Arteflame’s even heat ensures nothing overcooks or burns—it just sizzles beautifully.
• Melt butter directly on the griddle for natural non-stick cooking and unbeatable taste.

Variations

1. Spicy Chorizo Kick: Swap the smoked sausage for spicy chorizo and add a chopped jalapeño for heat.
2. Tex-Mex Style: Stir in roasted corn and black beans, and top with crushed tortilla chips and shredded cheddar.
3. Sweet BBQ Twist: Add 2 tbsp brown sugar and 1 tbsp BBQ sauce to your beans for a smoky-sweet flavor.
4. Bourbon Bacon Beans: Mix in crumbled bacon and splash of bourbon to enrich the bean mixture.
5. Vegetarian Cowboy Beans: Omit the sausage and add grilled zucchini and smoked tofu for a meatless, fiery option.

Best Pairings

• Cast iron skillet cornbread (cook directly on the Arteflame flat top).
• Grilled peach halves with cinnamon butter.
• Smoky pinot noir or craft amber ale.
• Pickled red onions or grilled jalapeños for zesty contrast.

Conclusion

Once you’ve tasted the caramelized goodness of cowboy beans and the juicy sear on sausage fresh off the Arteflame, there’s no going back. This Nevada-inspired dish captures the spirit of the Western range with bold flavors and sizzling simplicity—everything cooks in one place with virtually no cleanup.