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Cowboy Beans & Sausage


  • 1 lb dried pinto beans
  • 6-8 cups water beans should be completely covered, and you may need more depending on your slow cooker or hydration method
  • 2 jalapenos sliced
  • 5 cloves chopped or 2 tbsp minced garlic
  • 8 oz soujouk* the Medawar Medium is my favorite
  • 4 strips beef bacon again, Medawar is the best
  • 1 small yellow or white onion chopped
  • 2 tsp salt or to your taste
  • 1 tsp dried oregano
  • 1 tsp ground cumin


  • You can soak the beans overnight and drain in the morning, or follow the Quick Soak instructions on the package. I prefer the Quick Soak method because I find it makes cooking to the correct doneness more predictable, and I don’t have to think that far ahead. 🙂
  • Place all ingredients in slow cooker. Stir to combine and cook on HIGH 3.5-4 hours. Switch to LOW and cook uncovered for 1 hour to thicken sauce. Beans should be firm and not falling apart.
  • Serve over rice and with cheese if desired. The original recipe calls for 1/4 cup chopped fresh cilantro to be mixed in toward the end. We don’t eat much cilantro, but if you like it, I would try adding it in.