Cowboy BBQ beans are a great way to enjoy a weekend. There’s a real hope in the air now for brighter days and it’s great to have the chance to cook outside. This pot of beans will feed four generously, if you are feeling especially extravagant you can top the beans with a good grating of cheese.
We’ve used a mix of haricot and black eyed beans but you can substitute them for any of your favourite tinned beans or pulses. Dried beans which have been soaked will give you a slightly better texture but we have gone for a slightly easier approach and used tinned, mainly to reduce the prep and cook time. To make life even easier why not make these cowboy BBQ beans ahead of time and let the flavours mingle for a day or two before throwing them over fire to reheat.
Load your cowboy BBQ beans on to toasted sourdough, huddle around the fire and dig in.