Recently, a customer (thank you Suzanne) sent me a recipe for cowboy beans. It was a recipe that I was very familiar with as a kid – which we called “Hamburger Beans”. It was often dinner, or served as a side dish during outdoor cookouts.
I took her suggestions, along with notes from my mother’s recipe from years back and came up with Buffalo Beans. It’s good-ole-fashioned, stick to your ribs food. A good hunger remover after a big day. Approved by Wild Idea’s Harvest Crew!
- 1 – pound Wild Idea Premium Ground Buffalo
- 2 – tablespoons olive oil
- 2 – onions, chopped
- 4 – cloves garlic, chopped
- 2 – teaspoons salt
- 1 – teaspoon black pepper
- 1 – tablespoon cumin
- 2 – teaspoons coriander
- 2 – teaspoons chili powder
- 1 – teaspoon oregano
- ½ - teaspoon smoked paprika
- 1 – 8 ounce can roasted and chopped green chilies
- 1 – cup ketchup
- ¼ - cup mustard
- ½ - cup maple syrup
- ½ - cup strong coffee
- 2 – cans beans, rinsed
- green onions or shredded cheddar cheese
- In a heavy pot over medium high heat, heat oil and crumble in ground buffalo meat and add the onions, garlic and dry seasonings. Push the meat around in the pan breaking up the meat pieces and incorporating the spices. Cook until the meat is browned, about 10 minutes.
- Add the remaining ingredients and stir to incorporate. Bring to a boil and then reduce the heat to low and simmer until desired consistency is reached.
Garnish the beans with green onions or cheddar cheese and accompany with corn bread.
Photo Credit: Jill O'Brien