Folks...remember that if you use a Mexican style, "molcajete" (what Kent calls a masher) if you buy one new from the store, you need to cure it before you grind any food. They are made of volcanic rock. Use the piedra (the rounded mashing stone) and grind the bowl part. Place 2 cups of white rice in and star grinding. When the rice is ground up and completely turns black, throw it away and add more rice. Repeat grinding. As long as the rice turns black and dusty, the bowl is still not cured. When the rice grinds clean, throw it out and fill up the bowl with dish soap and boiling hot water, let set for about 5 minutes and rise out. Happy grinding.
Ive tried different spices, but after having some of the best beans I'd ever eaten at my 95 year old Mother's home, I asked her for her secret recipe. Her answer :Pinto beans, ham bone, salt, pepper and onion on a low simmer. Sometimes simpler is just better. Momma knows !
that is how i was raised and pinto beans with cornbread was a large part of our diet we didnt always have hambone or hamhocks we used bacon or saltpork
My 97 yo grandmother cooks beans the same way! Except she's French and they use a large white bean which is really creamy and delicious. My Dad is a West Virginia native and cooks pintos the same as your Mom. Both are amazing meals. Especially in the winter. :)
These are just cooking videos but also history and sociology. They're full of insight and subtlety regarding their sources. Your content enriches my life and my understanding of America's past.
My family is from the southern Texas, northern Mexico area. Ranchers and cowboys. When I was a kid I remember cleaning beans out in camp the times they’d let me tag along to help. we had a pot of beans, flour tortillas just about every night for dinner at the ranch and there was always a pot of coffee going that I wasn’t allowed to have. some of my fondest memories are from that patch of dirt. thank you for bringing back that memory
My Granny made Pinto beans everyday as well as a big pot cowboy coffee... Started at 4:00 am ...kept hot on the heater all day for whoever showed up during the day. My papaw made cornbread everyday measured everything with his hand and stirred with a fork. This happened come rain or shine...no one was hungry :)
in a world where they are trying to remove "old ways, old ideas, old patterns, old traditions" (little Mao-ist if ya ask me) - the old ways..WORK! Thats because they are the old ways, and tradition and common sense is much more powerful than "new fangled ideas" Any old farmer can tell you this.
Mine was a West Michigan farm wife. She made the best rolls and never measured anything, she'd been making those rolls for decades and knew just what was needed. And good GRIEF those things were good, especially with her strawberry jam.
My mom always made beans every day with homemade bread and huge pots of coffee. She cooked two big meals a day. She cooked for the family and the guys in my dad’s jail. Yep, they ate what we ate. Pies on the holidays. We had more than one come stay at our house when they got out of prison and had no where else to go.
I'm from Finland so beans are something you don't always use in everyday recipes (easily available ofcourse and getting more and more popular), but the funny thing for me is that ever since I've watched Westerns and read some Lucky Lukes as a kid I've developed a craving for beans that cowboys cooked for supper over an open fire. I have to try this recipe, thanks Mr. Rollins!
This looks delicious! My grandmother always used to have a pot of beans going. My grandfather would eat beans every meal, warm or cold. He lived to be 97 years old!
Rice with beans is the traditional food for prison inmates in South Korea. There is even an idiom, "to eat rice with beans" which means getting imprisoned.
I was a Chef for over 30 years and this is the type of food I like, the older I get the more I enjoy all the aspects of the western way of life, when I move to North Carolina I definitely want to go to one of these events. Thank you for your dedication to the Cilinary Field.
The recipes and ideas are great. I can't help but to wonder, what if he was in a wagon feeding 17 plus men for a month with only wild game, and the supplies on the wagons. I ain't no chef. But I am a third generation Southern cook.
Love his videos. Not just his personality. But the love and tradition that he puts into his cooking.. another thing I REALLY LOVE, Is keeping an old tradition alive.. Folks, we need to not let old ways disappear. That goes with everything. Even "New"
I say it shouldn’t be about the age of an idea but rather wether it is a good idea or not! If someone has a good old recipe I will cook it! If someone has a new idea I will cook it! Never let good ideas be forgotten!
That it is. Cooking is a pleasure and and a form of escape. You can create something beautiful and drown out the day as you do it. Cooking what you’ve hunted is even better
looks like the big guy in front has been making rounds! 😂 in any case, thank you Kent for not making this dish into a candy bar, aka adding sugar to it. i usually boil the beans and throw out the first water, just to get rid of the enzymes that disturb many bellies.
Beans seem to be a unilaterally-accepted survival food. When I was stuck in the Netherlands last winter, I kept myself and my housemates fed with a recipe not much unlike this; it only differs in the spices and the meats. I've used basil, pepper, paprika, red chili flakes and bay leaves alongside a good cut of Csabai sausages from home. The Dutch didn't see proper snow in years and our crummy student-apartment had poor insulation, but damn me if those beans didn't keep us warm!
Beans and lentils popped all over the world, and humans bred and traded them into amazing little powerhouses. They're among a very short list of nearly universal foods.
I love your cooking and the advice you give, but my FAVORITE part is at the end when you take off your hat and salute the veterans and those serving. Makes me sentimental every time. Thank you for what you do and the legacy you help preserve. God love you and Shannon, and the pups of course. Keep the flag flyin' high.
This makes me miss my father who just past away last January. I was raised in Northern Arizona and my parents owned a small convenience mart and gas station in Happy Jack, AZ. My dad would get up early in the morning and put on a pot of beans on the wood stove used to heat the store. These beans would cook all day on the stove and we would have them for dinner when we got home from school. Love what you are doing, keep it up.
I assume the store is no more, so why didn't you keep the family tradition going? Just curious... Because I would certainly have made it a point to stop there next trip cross country. ❤️
I feel mighty lucky as a non-American to get the chance to follow a recipe from one of the most down-to-earth guys in America! You're just looking for a chili recipe, but you're getting offered the real American spirit alongside it. I'm thrilled to experience this in a video!
Hispana primo,estos son californios del reino de España,no hay salvaje oeste,hay salvajes ingleses,seguro que es descendiente de dragones de cuera,o colonos de nueva España,nos reímos de las mentiras y su sétimo de caballería,,Forza Italia , estos son descendientes dignos de roma,no de londres
Us at 5000’ in central New Mexico-well, I grew up with bacon grease, maybe some actual meat, salt, water and beans. But we added our fixings after the beans had boiled themselves soft. We didn’t soak. We were on the road all over America as Dad was a traveling pipe fitter.. Mom kept stuff dry for transporting it. I didn’t realize that I was getting an education as a cookie but I can feed myself with cast iron. I love chile!
@@TheHeavyMetalMan11 I know and thanks, I got so blessed to have had the chance to enjoy real traditional mexican food as a child I am turning 43 today. And I am trying to learn and cook the traditional recipes as from other countries as well 🙏
@@ericklugo3051 thats nice dude. You maybe should try some german stuff too if you can get it. I recommend you Sauerbraten, Rotkohl und Kartoffelklöße. Greetings from germany
This is my first time here. Wow a lot of flattering comments. Understanding real history is real important. So far i love the details I've never heard from anyone else.
Reminds me of cooking with my granny. She would never have messed with beans if she didn't have a ham hock to use. Add fried taters, scratch cornbread and some slices of white onion, and you've got one of the finest meals under God's Heaven! 😋
I love watching everything you do. The respect you show our armed services and the old traditional way of life. My hats off to you sir. Okie for life and keep on keeping on
Kent, I so enjoy all of the videos that you produce. Coming back to watch your channel here is like coming back home. All of your videos are heart warming and you sir, are a treasure for sure. You are appreciated very much and so are all of the great recipes you share!
A tale that I learned from my father: A panel van pulls up at a large corral and a young bull hops out. He looks around at all the cows and gets a gleam in his eye. "Ohhhh boy!" A second van pulls up and a much bigger, more mature bull steps out. He surveys the area, spots the youngster and says, "Three quarters of the cows are mine, you can have the rest." The little bull is disappointed, but says to himself, "Well, that's still a lot of cows." A third van shakely pulls up, barely able to stay up on it's wheels. The side panels are nearly all smashed out from the inside. The driver quickly gets out and runs for dear life. The back doors of the van explode open and the biggest, strongest, meanest bull ever seen in living memory leaps out. Without bothering to look, he bellows out, "All of the cows are mine!" The little bull lowers his head and starts snorting and pawing the ground with his hooves. The second bull sees this and says, "Kid, you're not seriously thinking of challenging that monster, are you?" The little bull replies, "Heck no. I just want to make sure he knows that I'm not a cow."
Old and young bull walk towards a pasture of cows. The young bull says "lets run down there and gets some cows." The old bull says "lets walk and get em all."
I've been cooking Capo Cowboy Beans for 50 yrs. I use beer instead of water. it adds a great taste. Tecate, or PBR. I make them when it's my turn to cook at American Legion Post 721 here in San Juan Capistrano. We had beans at the Barbecues we had in Capo when I was a little boy. Always pintos. Essentially the same recipe as here.
As a city dweller, I am obsessed with your channel Kent! Thank you and your wife for bringing us warm these moments, stories, and techniques from the great outdoors. Hope to get there one day. Blessings to you both 🇺🇸
I like cooking beans just about like Kent does. I also cook corn bread to go with it, and top the beans off with some chopped onions. Add some sweet iced tea and you've got a fine meal!
Nice recipe as always! Small note, if you can, add a couple bay leaves. For some reason, they get rid of the gas that usually comes with beans (and don't take my word for it, it was one of my mom's secrets which I tried to debunk for years in vain). Cheers from Argentina, keep up the great work!
Thats no secret :) im from central europe and bay leaf, allspice aka pimento, majoram, cumin all help digestion and negate some of the gastrointestinal problems... bay leaf and pimento go to everything (every soup, every broth, every stock)
Thank you sooo much for being so descriptive as you go along. Keep doing that, the more the better. Measurements, temperatures, weights, the whole nine
In younger years was a ranch hand, horses. Have always drempth of being a cook on the trail, Thanks for your show of chuck wagon cooking and gatherings of chuck wagons. An Old Vet now but Live the dream thru you, again Thanks.
I am 75 years old. I did not grow up in the the west, rather, in the midwest. My father was from old south "Luzzianna". He was not actually Cajun or Creole. I grew up eating beans 'n rice and still cook them the old fashioned way. ... I loved watching you prepare and cook the western style cowboy beans. In my younger days I did live in Texas and in Colorado for several years each. Your recipe has many things in common with my bean recipe. (I also mix red beans and pinto beans sometimes. Most of the the times I use one or the other alone.) ... Man, you made me hungry! 😋
What a great video my friends. It's very heartwarming to see people coming together and having a great time, laughing, smiling and dancing 👍🏼🤗🇺🇸 God Bless!
Thanks for the great video! Definitely made me crave my momma’s borracho beans! They’re so good! Loaded with bits of ham and bacon, onions and jalapeños, and seasoned to perfection!They can be eaten over a bed of Mexican rice or poured over nachos and cheese, but my favorite way to eaten is from a hearty bowl with an ice cold beer 🍺 cheers!
man i wish i was raised like this so badly. everybody needs a little Cowboy Kent in their lives. i dont even cook often. i just love the homey feel of these videos
Kent, your sense of humor is a blessing...you've got me smiling the entire video! And the beans...my mouth is still watering. One more thing...beans are inspirational!
Unfortunately, my wife cooks them to a paste, but with your videos and cook books and recipes I'm taking over . Bless you and yours with good health and long life!
Also been a chef….. for 22 year now. All fine dining and French inspired steak and chophouse stuff. I love this channel. He changed my cast iron game even after I thought I was an expert. :)
In Chile (the country) we make the beans more or less as shown here but we add a lot of pumpkin (diced and mashed) and near the end we add dried noodles and we call it "porotos con riendas" (beans with reins). En Chile (el país) hacemos los porotos más o menos como se muestra aquí pero le agregamos bastante zapallo (cortado en cubitos y pisado) y cerca de terminar le agregamos tallarines secos y a eso lo llamamos "porotos con riendas"
The porotos con riendas recipe is not even near to this, with zero savor profile similitude, these are closer to a texan dish than anything in south america
Sounds like a winner. It reminds me a little of chili-ghetti. I like to make a pot of spaghetti the day after making chili, and on the next day mix the leftover chili and spaghetti.
I had no idea for tonight's dinner. Thanks Kent.Cowboy beans are a heartly side dish made with ground beef, bacon, onion, peppers, brown sugar, baked beans and barbecue. I really like her...
This video brings back fond memories of that hilarious scene from “Blazing Saddles”where the cowboys were having a hard time digesting “Cookie’s” beans!
I loved that city dude’s reaction after trying Kent’s dish on the show Chopped ….”and those beans, my God-they were great!” Haha! I wonder if he had any idea how many pots of beans Kent has cooked over the years - it’s second nature to him, like pulling on his boots in the morning! Keep up the good work, Kent!
I remember helping my mother sort the pinto beans before she cook them. She would put them out on the table and we would look for the rocks before she put them in the kettle to cook. They tasted so good
My grandfather cooked his beans in a terracotta jar. He would boil the beans with hammocks and it cook all day long. The smell in the house incredible.
There's nothing like hammhocks, beans, and potaters. Green beans or pinto beans or black eyed peas, or all of the above. But gotta have that hammhocks 😅😊😋😋😋😋😛
I can confirm these are some of the best beans I ever had. I was lucky enough to get some while I was there at Wagons for Warriors. Now if only you'd share the recipe for those brisket tacos!
That line of happy folks doing the happy dance brought a tear to eye. Greetings from a Texan now living in Wisconsin. Been cooking a lot of your recipes lately. Looking forward to the book in March!
I loved this video! Great advice for cooking beans- but I especially loved the Native Americans drumming and the other folks cooking up good food too. What an amazing experience that must be!
Kent, I made these beans this week. Just for my wife and I. I thought we'd freeze half but not a chance! They're going too quick! Oh and I forgot to count the beans and pull out the Farty ones..... Kent, it's been GLORIOUS!
When my grandpa was still living we went with him to events like that. He had a covered wagon and horses. My cousin would go and set up his own camp. He had a but wood stove and a big pot for cooking. He cooked ham and beans and sold it as one of the food vendors there. The last day there a bunch of us would take a food item to him and he would throw in all in the pot and cook it. We called it hobo stew. You name it, it was probably in there.
I died at the "every farty one" pun. Hadn't heard that one before. 😂 When you showed the final product, I swear I could smell those through the screen. Those looked mighty good! Love your stuff and thanks for the smiles.
Ooooh my Gawd! I just made a big pot of these beans and they are the best beans I’ve ever made. I followed Kent’s cooking instructions to the letter and they came out perfect. I can’t eat much red peppers for health reasons, so I left them out. I’m thinking already, the next batch I make I’ll put a chipotle pepper in adobo sauce in them!! Kent, I wish we could meet and I could shake your hand in person. Thank you, my friend!!!
@@bobfitz7886 I had my gall bladder removed in 2019. Green peppers and red peppers are night shades and give me bowel problems sometimes when I eat them. Hot peppers don’t bother me. I’ve learned how much I can eat without issues. And to be honest I’m not keen on green or red peppers in my beans.
I don't know about now but back in the day the cooking instructions on the side of cake mixes would always say something like "if above 7500ft, increase temperature to 450 and cooking time to 25 minutes" or something like that to adjust for the elevation
Cooking up a lot of dishes I grew up with. Must've been a rural thing (and maybe being raised by old-timers), but I digress. I love this channel and you're an absolute treasure, Cowboy. Keep on rockin'!
Beans looked delicious. Definitely gonna try. The "masher" is called a 'molcajete' in spanish. I love them and own one as well. Great to see you use one ❤
Fo-net-tik-lee is mole-kah-het-tay I have a large and a smaller one I use just for spices Seen-yor Nunez gave me the larger one as a gift many years ago
Mr. Rollins I have just got to say, you Sir are the Best off grid chef “EVER” been watching you for years now and use many many of your recipes when out in the back country of Northern Maine. Always a huge hit with the guys and gals that we camp with. My wife was getting mad at me for buying things. All I said was Mr. Kent Rollins said to get it. She is now like OK get it 😂
In love with this one, making it for the 4th time today. I've found adding tomato paste/sauce/diced tomatoes along with ground beef basically makes an enhanced chilli. I've been using smoked bacon ends from a local butcher, plan to try tossing some smoked ham in this go around.
@@CowboyKentRollins Smells amazing. Only downside here is I have a huge ham in the oven and it takes a long time to cook (along with the pinto beans) and I'm on watch duty while everyone else gets drunk. Ah well, I think it's my best batch yet. I appreciate your recipes - they are amazing and help reduce eating expenses with inflation.
Folks...remember that if you use a Mexican style, "molcajete" (what Kent calls a masher) if you buy one new from the store, you need to cure it before you grind any food. They are made of volcanic rock.
Use the piedra (the rounded mashing stone) and grind the bowl part. Place 2 cups of white rice in and star grinding. When the rice is ground up and completely turns black, throw it away and add more rice. Repeat grinding. As long as the rice turns black and dusty, the bowl is still not cured. When the rice grinds clean, throw it out and fill up the bowl with dish soap and boiling hot water, let set for about 5 minutes and rise out. Happy grinding.
Thanks for the tip. Have a great day.
Thank you for that!
Thanx for the info. Never knew you had to "cure" it prior to use . . .
I do believe that is true
@Hypothermic Dysrhythmia No, actually it’s a completely different cooking implement.
Ive tried different spices, but after having some of the best beans I'd ever eaten at my 95 year old Mother's home, I asked her for her secret recipe. Her answer :Pinto beans, ham bone, salt, pepper and onion on a low simmer. Sometimes simpler is just better. Momma knows !
that is how i was raised and pinto beans with cornbread was a large part of our diet we didnt always have hambone or hamhocks we used bacon or saltpork
My mom makes 15 bean soup kinda like that, usually after we have a ham, or used to I should say when I was young
My 97 yo grandmother cooks beans the same way! Except she's French and they use a large white bean which is really creamy and delicious. My Dad is a West Virginia native and cooks pintos the same as your Mom. Both are amazing meals. Especially in the winter. :)
white
@@dodalton1 I am a WV native still live here and make beans the same way. I may add ramps when in season but other than that the same.
Love you cowboy Kent from Egypt. You are like the grandpa of us all.
He's a real Mohammed.
These are just cooking videos but also history and sociology. They're full of insight and subtlety regarding their sources. Your content enriches my life and my understanding of America's past.
🤔
My family is from the southern Texas, northern Mexico area. Ranchers and cowboys. When I was a kid I remember cleaning beans out in camp the times they’d let me tag along to help. we had a pot of beans, flour tortillas just about every night for dinner at the ranch and there was always a pot of coffee going that I wasn’t allowed to have. some of my fondest memories are from that patch of dirt. thank you for bringing back that memory
My Granny made Pinto beans everyday as well as a big pot cowboy coffee... Started at 4:00 am ...kept hot on the heater all day for whoever showed up during the day. My papaw made cornbread everyday measured everything with his hand and stirred with a fork. This happened come rain or shine...no one was hungry :)
in a world where they are trying to remove "old ways, old ideas, old patterns, old traditions" (little Mao-ist if ya ask me) - the old ways..WORK! Thats because they are the old ways, and tradition and common sense is much more powerful than "new fangled ideas"
Any old farmer can tell you this.
@@eddieb3404 I wouldn't go back before anesthesia was available.
Mine was a West Michigan farm wife. She made the best rolls and never measured anything, she'd been making those rolls for decades and knew just what was needed. And good GRIEF those things were good, especially with her strawberry jam.
My mom always made beans every day with homemade bread and huge pots of coffee. She cooked two big meals a day. She cooked for the family and the guys in my dad’s jail. Yep, they ate what we ate. Pies on the holidays. We had more than one come stay at our house when they got out of prison and had no where else to go.
@@eddieb3404 Parts of those times were great, other parts were hard. Great memories have a filter...that ain’t all bad.
Personal testimony, I was there & the beans and brisket tacos were delicious 😋
I wanted to be, but cars at the garage.
lucky you!
Lucky Man
Litrally 2 hours from my house
I would have went, first I heard about it was today.
Cowboy Kent is a treasure, and needs to be protected at all cost.
Yee haw
I keep on seen this stupid comment eberywhere
Is there something he needs protecting from or just in general. I think his wife does a great job taking care of him.
Protected from who?
Yes!!
I'm from Finland so beans are something you don't always use in everyday recipes (easily available ofcourse and getting more and more popular), but the funny thing for me is that ever since I've watched Westerns and read some Lucky Lukes as a kid I've developed a craving for beans that cowboys cooked for supper over an open fire. I have to try this recipe, thanks Mr. Rollins!
Did you end up making them?
@@92fonz Yes I did, thanks for asking. Really good, I can really recommend this recipe.
@@rredraama Nice. Am glad you enjoyed them. Am gonna make them then🤙🏼
Those western movies make you want beans so bad. With dry ass bread that looks like cardboard 😂
Use the spine of your knife to scrape that cutting board for peets sake!
This looks delicious! My grandmother always used to have a pot of beans going. My grandfather would eat beans every meal, warm or cold. He lived to be 97 years old!
They do blaze my saddle but I still love them
bless his soul! 💜
I was about to ask you how long did your grandfather live. Beans are so good for you. I could eat beans and cornbread everyday. BLESSINGS
Same here. Grand folks had beans at dinner every night.
My Grandad lived to 97 and he drank whisky and smoked ciggies every day so they must be good for you.
I'm Brazilian and can eat rice with beans every day. The way Cowboy Kent cooks it for sure looks delicious. Gotta try his recipe.
Compliments about beans from Brazilians are to be taken seriously!! I've eaten some incredible Brazilian beans 😀.
I would add more garlic.
Rice with beans is the traditional food for prison inmates in South Korea. There is even an idiom, "to eat rice with beans" which means getting imprisoned.
Iam from Tennessee and grew up eating beans and rice, with corn bread.
Nosso jeito é melhor e mais prático, o cara não tem uma panela de pressão!
I was a Chef for over 30 years and this is the type of food I like, the older I get the more I enjoy all the aspects of the western way of life, when I move to North Carolina I definitely want to go to one of these events. Thank you for your dedication to the Cilinary Field.
I live in the furthest west, California, and I love BBQ and tex-mex.
The recipes and ideas are great. I can't help but to wonder, what if he was in a wagon feeding 17 plus men for a month with only wild game, and the supplies on the wagons. I ain't no chef. But I am a third generation Southern cook.
@@j.rbry.8990 I think he can handle it. ua-cam.com/video/-At94Iqg_W4/v-deo.html
My boy, North Carolina sure is on the east coast for being “western”
Culinary
Love his videos. Not just his personality. But the love and tradition that he puts into his cooking.. another thing I REALLY LOVE, Is keeping an old tradition alive.. Folks, we need to not let old ways disappear. That goes with everything. Even "New"
Agreed. On the traditions and his personality. Just found this page. It's like watching my dad. Teaching and personality.
I say it shouldn’t be about the age of an idea but rather wether it is a good idea or not! If someone has a good old recipe I will cook it! If someone has a new idea I will cook it!
Never let good ideas be forgotten!
"You could cook a bean to death, but why would you?"
True words of wisdom, Cowboy Kent.
flavor will stay the same - but the longer it cooks , the less gassy they will be . just dont make 'mush' out of them !
I sure hope they’re already dead before thrown into the pot
Beans totally taste better the longer you cook them. Some people even cook them twice.
I like the way you cook. Thanks
For nachos and burritos. 😛
Talking about beans with a port-a-potty in the background. Chef's kiss.
The magical fruit…
That's why I use Van camp pork and beans there's Three forks for every bean
Watching your cooking demonstrations makes me feel good. It’s escapism, like watching an old timey cowboy show and a fun cooking show all in one.
lol, bud, it is that.
That it is. Cooking is a pleasure and and a form of escape. You can create something beautiful and drown out the day as you do it. Cooking what you’ve hunted is even better
Look at them people! Beautiful and happy! God bless America! 🇺🇸
God blesses everyone, I should hope!
Have you been to downtown Phili ?
looks like the big guy in front has been making rounds! 😂 in any case, thank you Kent for not making this dish into a candy bar, aka adding sugar to it. i usually boil the beans and throw out the first water, just to get rid of the enzymes that disturb many bellies.
This man should have a restaurant chain all across America.
Amen!
And some old westy parts on Canada
Bigger is never better when it comes to restaurants.
@@lazarusmv1973 well a bunch of chuck wagons on the side of the road will do just fine..
@@icewallflatearth1158 oh I pray one day that would come true.
Beans seem to be a unilaterally-accepted survival food. When I was stuck in the Netherlands last winter, I kept myself and my housemates fed with a recipe not much unlike this; it only differs in the spices and the meats. I've used basil, pepper, paprika, red chili flakes and bay leaves alongside a good cut of Csabai sausages from home. The Dutch didn't see proper snow in years and our crummy student-apartment had poor insulation, but damn me if those beans didn't keep us warm!
Wonderful.
There's a story I could tell you about beans and keeping warm.... from my ex-military husband. :D
Did you have natural gas?
Ww
Beans and lentils popped all over the world, and humans bred and traded them into amazing little powerhouses. They're among a very short list of nearly universal foods.
I think there's a Dutch oven joke in there somewhere.
12:38 I like how the man and his son (I assume it is) is putting their hats on their hearts as a respect for the dance. Nice videos, from Sweden!
I love your cooking and the advice you give, but my FAVORITE part is at the end when you take off your hat and salute the veterans and those serving. Makes me sentimental every time. Thank you for what you do and the legacy you help preserve. God love you and Shannon, and the pups of course. Keep the flag flyin' high.
God bless you and we owe them so much
That’s quite a testimony to Ole Bertha that she served until she finally burned out. I tip my hat to her and her stories!👍💕💕💕💕🇱🇷
To ole Bertha thank you for all the good meals you cooked and kept hot for kent and the cowboys .
This makes me miss my father who just past away last January. I was raised in Northern Arizona and my parents owned a small convenience mart and gas station in Happy Jack, AZ. My dad would get up early in the morning and put on a pot of beans on the wood stove used to heat the store. These beans would cook all day on the stove and we would have them for dinner when we got home from school. Love what you are doing, keep it up.
My father passed away in January too. He would have loved this recipe. You have great memories. Cherish them, So sorry for your loss. I understand.
So sorry for your loss, i bet those were some great beans
@@lindaweathersby6084 Thank you, sorry for your loss.
@@CowboyKentRollins Thank you. Great memories.
I assume the store is no more, so why didn't you keep the family tradition going? Just curious... Because I would certainly have made it a point to stop there next trip cross country. ❤️
Itsa molcajete amigo. And you can put 239 beans, but if you put one more it's too farty. Saludos de Mexico
Si mon
Ah someone got to it way before me. :D
Este vato🤣🤣🤣😂😂
I feel mighty lucky as a non-American to get the chance to follow a recipe from one of the most down-to-earth guys in America! You're just looking for a chili recipe, but you're getting offered the real American spirit alongside it. I'm thrilled to experience this in a video!
"we'd be glad to have you" - you don't hear that very often these days. what a wonderful way to open.
Thank you Sir for helping veterans!!
I made these beans 3 times so far, delicious every time! Thanks for the recipe.
Make some cornbread as a side.
@@garyowens7454 heck yeah, you'll grow big and strong eating pinto beans and cornbread. They go together like peanut butter and jelly.
This Is real American soul!! Not fast food , junck food etc etc .
I Love this autentic american Life and tradition!!
From Italy ❤
Hispana primo,estos son californios del reino de España,no hay salvaje oeste,hay salvajes ingleses,seguro que es descendiente de dragones de cuera,o colonos de nueva España,nos reímos de las mentiras y su sétimo de caballería,,Forza Italia , estos son descendientes dignos de roma,no de londres
@@ManoloAlvarez-pz4lz Glad to see you still alive from the 14 century. And still complaining.
@@ManoloAlvarez-pz4lz bruh what
Amazing how you make this historic period live up again. Greetings from Tunisia.
He is truly a true treasure. This kind of cooking is a lost art.
Without spicy beans you'd never have Blazing Saddles.
HA! 😂
😂😂😂👍
💨🙊
@@fairwitness7473 m f.m. .I f.7. Ft cccc
I guess you call 'em rootin tootin beans.
Today for the first time I made cowboy beans close to your recipe. Me and my family loved it. Thank you for sharing your amazing knowledge
Us at 5000’ in central New Mexico-well, I grew up with bacon grease, maybe some actual meat, salt, water and beans. But we added our fixings after the beans had boiled themselves soft. We didn’t soak. We were on the road all over America as Dad was a traveling pipe fitter.. Mom kept stuff dry for transporting it. I didn’t realize that I was getting an education as a cookie but I can feed myself with cast iron. I love chile!
You and Shannon working together are like magic! Love the ‘B roll’. Always well done.
Thank you once again!
Thanks so much for watching
As a mexican I aprove this recipe, and actually we make a kinda similar beans recipe just with less seasoning and more vegetables. 🤤😋🙏👌
mexican food is awesome !
@@TheHeavyMetalMan11 I know and thanks, I got so blessed to have had the chance to enjoy real traditional mexican food as a child I am turning 43 today. And I am trying to learn and cook the traditional recipes as from other countries as well 🙏
@@ericklugo3051 thats nice dude. You maybe should try some german stuff too if you can get it. I recommend you Sauerbraten, Rotkohl und Kartoffelklöße. Greetings from germany
@@TheHeavyMetalMan11 Thanks and course I will! If you could recommend me ancient German recipes I'll be thankful man! 🙏
¿ unos buenos frijolitos charros compatriota ?
This is my first time here. Wow a lot of flattering comments. Understanding real history is real important. So far i love the details I've never heard from anyone else.
Reminds me of cooking with my granny. She would never have messed with beans if she didn't have a ham hock to use.
Add fried taters, scratch cornbread and some slices of white onion, and you've got one of the finest meals under God's Heaven! 😋
You've got that right!! Nothing better than beans with fried taters and corn bread.
And canned tomatoes... That was dinner every night for us too growing up.
neither god nor heaven exist, and onions are disgusting.
@@NiteCreature666 oh boo hoo
What time is supper?😆
I love watching everything you do. The respect you show our armed services and the old traditional way of life. My hats off to you sir. Okie for life and keep on keeping on
Kent, I so enjoy all of the videos that you produce. Coming back to watch your channel here is like coming back home. All of your videos are heart warming and you sir, are a treasure for sure. You are appreciated very much and so are all of the great recipes you share!
Imagine this dude being ya grandfather going round his and him teaching you cook… this man is just pure gold
I've always a grandpa like that
But one was missing and the other was man idk what he was but he was something but he didn't teach.
A tale that I learned from my father:
A panel van pulls up at a large corral and a young bull hops out. He looks around at all the cows and gets a gleam in his eye. "Ohhhh boy!"
A second van pulls up and a much bigger, more mature bull steps out. He surveys the area, spots the youngster and says, "Three quarters of the cows are mine, you can have the rest."
The little bull is disappointed, but says to himself, "Well, that's still a lot of cows."
A third van shakely pulls up, barely able to stay up on it's wheels. The side panels are nearly all smashed out from the inside. The driver quickly gets out and runs for dear life. The back doors of the van explode open and the biggest, strongest, meanest bull ever seen in living memory leaps out. Without bothering to look, he bellows out, "All of the cows are mine!"
The little bull lowers his head and starts snorting and pawing the ground with his hooves. The second bull sees this and says, "Kid, you're not seriously thinking of challenging that monster, are you?"
The little bull replies, "Heck no. I just want to make sure he knows that I'm not a cow."
💯😂😂🍻🍻🍻✌
mein gott
Jerry Clower bit.
Old and young bull walk towards a pasture of cows.
The young bull says "lets run down there and gets some cows."
The old bull says "lets walk and get em all."
@@armusc757 Colors
I've been cooking Capo Cowboy Beans for 50 yrs. I use beer instead of water. it adds a great taste. Tecate, or PBR. I make them when it's my turn to cook at American Legion Post 721 here in San Juan Capistrano. We had beans at the Barbecues we had in Capo when I was a little boy. Always pintos. Essentially the same recipe as here.
My mother always used white onions. She would put them in the pot, but she would keep some in reserve to top off the beans! I still love that!
LOVE ALL OF YOUR VIDEOS GOD BLESS YOU BOTH AND THE PUPS
Thank you SO much for keeping these traditions alive!
Thank you for the Native footage! As an Ojibway here in Canada that made my day.
As a city dweller, I am obsessed with your channel Kent! Thank you and your wife for bringing us warm these moments, stories, and techniques from the great outdoors. Hope to get there one day. Blessings to you both 🇺🇸
Thanks for watching and God bless you
“That ol’ stove standin there behind Shannon.. known as Bertha will reach temperatures unknown to NASA” 😂😂🤣 love this guy. God bless you my Brother.
Pretty sure he said beans were good for your gizzard (an organ not in mammals bodies)
@@SigFigNewton It's slang for your stomach/throat.
@@Ryham007 ah
Nasa don.t know anything anyway ha ha ha ha😂😂😂😂😂😂😂😂😂😂😂
@@user-ph7bh5yu2l 🤣🤣🤣🤣🤣
I like cooking beans just about like Kent does. I also cook corn bread to go with it, and top the beans off with some chopped onions. Add some sweet iced tea and you've got a fine meal!
Yeah, that cornbread makes it great 👍
You have to have that cornbread 🤣🤣🤣🤣🤣
I love chopped parsley and green onions on top at the last minute
add mayo and its really heaven
@@wlidbill5261 a friend said her red beans always got rave reviews because she added a stick of butter. “Food science” is what I call it
Nice recipe as always!
Small note, if you can, add a couple bay leaves. For some reason, they get rid of the gas that usually comes with beans (and don't take my word for it, it was one of my mom's secrets which I tried to debunk for years in vain).
Cheers from Argentina, keep up the great work!
gracias
Are bay leaves mrytle wood trees ???
@@marvinbrewer8637 en.m.wikipedia.org/wiki/Bay_leaf
Thats no secret :) im from central europe and bay leaf, allspice aka pimento, majoram, cumin all help digestion and negate some of the gastrointestinal problems... bay leaf and pimento go to everything (every soup, every broth, every stock)
Also, pour off the water from the first soak and replace with fresh.
Thank you sooo much for being so descriptive as you go along. Keep doing that, the more the better. Measurements, temperatures, weights, the whole nine
In younger years was a ranch hand, horses. Have always drempth of being a cook on the trail, Thanks for your show of chuck wagon cooking and gatherings of chuck wagons. An Old Vet now but Live the dream thru you, again Thanks.
I am 75 years old. I did not grow up in the the west, rather, in the midwest. My father was from old south "Luzzianna". He was not actually Cajun or Creole. I grew up eating beans 'n rice and still cook them the old fashioned way. ... I loved watching you prepare and cook the western style cowboy beans. In my younger days I did live in Texas and in Colorado for several years each. Your recipe has many things in common with my bean recipe. (I also mix red beans and pinto beans sometimes. Most of the the times I use one or the other alone.) ... Man, you made me hungry! 😋
Thanks James for watching and i do love some beans
What a great video my friends. It's very heartwarming to see people coming together and having a great time, laughing, smiling and dancing 👍🏼🤗🇺🇸 God Bless!
Love this man. We need one of you with every deployed unit. Semper Fi brother
He'd be stoping wars with that fine cookin'...
Oorrah.
I have increased my vocal-berry listening to you. And now, I can cook! Thanks a million. You two make me smile.
My Finnish uncle introduced me to this channel two years ago. He loves Cowboy Kent!
Sisu.
Thanks for the great video! Definitely made me crave my momma’s borracho beans! They’re so good! Loaded with bits of ham and bacon, onions and jalapeños, and seasoned to perfection!They can be eaten over a bed of Mexican rice or poured over nachos and cheese, but my favorite way to eaten is from a hearty bowl with an ice cold beer 🍺 cheers!
My grandma used to make these all the time and she learned it from her dad who was a cattleman and they always kicked ass everytime
man i wish i was raised like this so badly. everybody needs a little Cowboy Kent in their lives. i dont even cook often. i just love the homey feel of these videos
Dude, I love your passion for cooking. I wish I could eat dinner at your table, because something tells me it'd be a damn good time.
Thanks so much
This man is a national treasure! Love this channel! My absolute favor.
I like watching you cook authentic cowboy food. 😁
Great video. Thank you. Always enjoy watching & learning! I'm 68 yrs. young, never too old to learn!
Kent, your sense of humor is a blessing...you've got me smiling the entire video! And the beans...my mouth is still watering. One more thing...beans are inspirational!
Thanks for watching
@@CowboyKentRollins great channel. what is your secret to looking slim or thin???
@@wisdomandlove1661 Beans
@@wisdomandlove1661 good ol homecook cowboy food..no McDonald here
Every Tuesday night I start to wonder what’s on the menu tomorrow from Cowboy Kent and Shannon. Absolutely love you two, and the pups!
Mr. Kent love your little side stories that make your cooking show unique...greetings from Santiago - Chile
Unfortunately, my wife cooks them to a paste, but with your videos and cook books and recipes I'm taking over . Bless you and yours with good health and long life!
As a chef, I LOVE Cowboy Kent! I like to get away to the woods, camp, make food over a fire and in cast iron, and this channel is amazing for that!
Also been a chef….. for 22 year now. All fine dining and French inspired steak and chophouse stuff. I love this channel. He changed my cast iron game even after I thought I was an expert. :)
Put a little
Put a little baking soda after they're cooked it will take the gas out guarantee 👍
You had me at "temperatures unknown to NASA" LMFAO
lol
Dude that actually made me laugh out loud. Kent always finds a way to make regular talking amazing
Western humor, its greater than caeser of rome
The altitude explanation makes sence. Nice video.
Cilantro is the only soap that I put i my mouth. Mom used to put Lifeboy in it.
In Chile (the country) we make the beans more or less as shown here but we add a lot of pumpkin (diced and mashed) and near the end we add dried noodles and we call it "porotos con riendas" (beans with reins).
En Chile (el país) hacemos los porotos más o menos como se muestra aquí pero le agregamos bastante zapallo (cortado en cubitos y pisado) y cerca de terminar le agregamos tallarines secos y a eso lo llamamos "porotos con riendas"
Bro that sounds delicious! I'm gonna make the beans that way
The porotos con riendas recipe is not even near to this, with zero savor profile similitude, these are closer to a texan dish than anything in south america
That sounds bangin'!
That sounds absolutely delicious!
Sounds like a winner. It reminds me a little of chili-ghetti. I like to make a pot of spaghetti the day after making chili, and on the next day mix the leftover chili and spaghetti.
I had no idea for tonight's dinner. Thanks Kent.Cowboy beans are a heartly side dish made with ground beef, bacon, onion, peppers, brown sugar, baked beans and barbecue. I really like her...
This video brings back fond memories of that hilarious scene from “Blazing Saddles”where the cowboys were having a hard time digesting “Cookie’s” beans!
"I'd say you've had enough!" **waves away fumes**
Be sure to knock on the fence before entering
Back when we were still allowed to laugh at Mel Brooks movies :-) LMAO
I loved that city dude’s reaction after trying Kent’s dish on the show Chopped ….”and those beans, my God-they were great!” Haha! I wonder if he had any idea how many pots of beans Kent has cooked over the years - it’s second nature to him, like pulling on his boots in the morning! Keep up the good work, Kent!
nice to see people having a good time
I remember helping my mother sort the pinto beans before she cook them. She would put them out on the table and we would look for the rocks before she put them in the kettle to cook. They tasted so good
My grandfather cooked his beans in a terracotta jar. He would boil the beans with hammocks and it cook all day long. The smell in the house incredible.
Oh yes , and get the hot sauce ready
There's nothing like hammhocks, beans, and potaters. Green beans or pinto beans or black eyed peas, or all of the above. But gotta have that hammhocks 😅😊😋😋😋😋😛
He was using what I call a bean pot. Muy Bien.
I'm half way across the world, and this gentleman unknowingly made me build an outdoor kitchen.
I can confirm these are some of the best beans I ever had. I was lucky enough to get some while I was there at Wagons for Warriors. Now if only you'd share the recipe for those brisket tacos!
That line of happy folks doing the happy dance brought a tear to eye. Greetings from a Texan now living in Wisconsin. Been cooking a lot of your recipes lately. Looking forward to the book in March!
Thanks so much
That man is a beacon of food culture in a world harassed by the fast food industry. Keep shining!
I loved this video! Great advice for cooking beans- but I especially loved the Native Americans drumming and the other folks cooking up good food too. What an amazing experience that must be!
Kent, I made these beans this week. Just for my wife and I. I thought we'd freeze half but not a chance! They're going too quick! Oh and I forgot to count the beans and pull out the Farty ones..... Kent, it's been GLORIOUS!
Dave KLaugscher ... ha ha ha ha ha ha...
😆 Lol
Let errr rip
What a great narrator of yesterday . Love your recipes !!
When my grandpa was still living we went with him to events like that. He had a covered wagon and horses. My cousin would go and set up his own camp. He had a but wood stove and a big pot for cooking. He cooked ham and beans and sold it as one of the food vendors there. The last day there a bunch of us would take a food item to him and he would throw in all in the pot and cook it. We called it hobo stew. You name it, it was probably in there.
good memories like that will last for ever
sounds vile
I died at the "every farty one" pun. Hadn't heard that one before. 😂
When you showed the final product, I swear I could smell those through the screen. Those looked mighty good! Love your stuff and thanks for the smiles.
Kent's very smooth with his puns, they catch ya off guard if you're not paying attention.
Might be a good thing we couldnt smell anything with all that bean action going on.
he should be our president if u ask me
he used that on in an earlier bean video
Most of his videos will leave you salivating.
Kent is such a wholesome guy! Watching his videos always makes me smile
I,m from iran and i realy like soutern culture ... be safe and healty .. god bless you 🙋
Ooooh my Gawd! I just made a big pot of these beans and they are the best beans I’ve ever made. I followed Kent’s cooking instructions to the letter and they came out perfect. I can’t eat much red peppers for health reasons, so I left them out. I’m thinking already, the next batch I make I’ll put a chipotle pepper in adobo sauce in them!! Kent, I wish we could meet and I could shake your hand in person. Thank you, my friend!!!
What health reason keeps you from eating hot peppers?
@@bobfitz7886 I had my gall bladder removed in 2019. Green peppers and red peppers are night shades and give me bowel problems sometimes when I eat them. Hot peppers don’t bother me. I’ve learned how much I can eat without issues. And to be honest I’m not keen on green or red peppers in my beans.
@@davidbrantley61328 Sorry to hear about the gall bladder issue, especially since most salsas contain either tomato or tomatillo as the base.
@@rodncin tomatoes don’t bother me, just bell peppers. Hot peppers are fine.
I can't imagine how many good food you get to taste on these cowboy event. Looks like many good cooks have gathered in that time.
Never realised altitude could change how beans cook. You learn something new everyday.
Altitude changes how EVERYTHING is cooked.
It has a huge effect on coffee.
I don't know about now but back in the day the cooking instructions on the side of cake mixes would always say something like "if above 7500ft, increase temperature to 450 and cooking time to 25 minutes" or something like that to adjust for the elevation
@@darthvader5532 Yep. IIRC this channel has a video specifically about coffee.
This guy really skipped his Physics classes, didn't he? 😂
This is the America i want to visit someday! ❤ Blessings from Finland friends!
Those beans looks great, i am from México and my grandmother used to cook me a charro beans (frijoles charros) they were the best !!!
Cooking up a lot of dishes I grew up with. Must've been a rural thing (and maybe being raised by old-timers), but I digress. I love this channel and you're an absolute treasure, Cowboy. Keep on rockin'!
Beans looked delicious. Definitely gonna try. The "masher" is called a 'molcajete' in spanish. I love them and own one as well. Great to see you use one ❤
'Molcajete' aka mortar and pestle 🤔lol
Fo-net-tik-lee is mole-kah-het-tay
I have a large and a smaller one I
use just for spices
Seen-yor Nunez gave me the larger one as a gift many years ago
The porta potty being used on the background though 🤣
Like beans or chocolate, the molcatjete is a gift from the early Mexicans
@@JJFrostMusic lots of gifts from them early ones, not so much the late ones haha
I loved the way those cowboys took their hats of while watching the traditional native american sermony/dance! Respect goes both ways.
Mr. Rollins I have just got to say, you Sir are the Best off grid chef “EVER” been watching you for years now and use many many of your recipes when out in the back country of Northern Maine. Always a huge hit with the guys and gals that we camp with. My wife was getting mad at me for buying things. All I said was Mr. Kent Rollins said to get it. She is now like OK get it 😂
Glad to see a new Bertha in the wagon, can't wait to see what you two will cook up next!
In love with this one, making it for the 4th time today. I've found adding tomato paste/sauce/diced tomatoes along with ground beef basically makes an enhanced chilli. I've been using smoked bacon ends from a local butcher, plan to try tossing some smoked ham in this go around.
Sounds great!
@@CowboyKentRollins Smells amazing. Only downside here is I have a huge ham in the oven and it takes a long time to cook (along with the pinto beans) and I'm on watch duty while everyone else gets drunk.
Ah well, I think it's my best batch yet. I appreciate your recipes - they are amazing and help reduce eating expenses with inflation.
Thank you for sharing your cooking wisdom with us.