Being a father of two boys has its ups and
downs. Sometimes you never know whether you're coming or going or if some
munchkin is going to jump on your back and yell "Play dinosaur,
daddy!" This past weekend was father's day, and my present from my family
was to let me do what I wanted to do ... within reason. Sure, I received the
obligatory card, chalk drawing from my oldest, and a T-shirt that says
"Hands Down the Best Daddy." But the best gift I received was to be
allowed to bath myself in wood smoke while glazing baby back ribs in the
smoker. Not only that, but I prepared a pot full of Cowboy Beans. All in a father's day's work.
Holidays in my family usually consist of my
in-laws visiting us or vice-versa. We have the ... ahem ... luxury of them
living just across town, so we're never short on get-togethers. These days, I
see it as an excuse to buy a brisket or rack of pork ribs and bring them closer
to heaven. As time has moved on, these get-togethers have almost become
mandatory. People buy the meat for me and say, "cook
this." But, I relish it. One of my favorite sounds is that of my friends
and family exclaiming, "Oh God," in ecstasy over a well-barbequed
piece of meat.
Around suppertime, I called my father to wish
him a happy father's day only to find that he was experiencing a similar day.
Arm-deep in shrimp, chicken, and fettucine, he told me he also received the
best gift, to be able to do whatever he wanted to do. And the funny thing is, he wanted to cook.
"Yep. It's father's day,
and I'm the one doing the cooking," I joked.
But I wouldn't have it any other way.
Cowboy Beans
- 1 lb. dry pinto beans, rinsed and sorted
- 1 medium white onion, chopped
- 5 cloves garlics, minced
- 6 slices bacon, chopped
- 3 links smoked sausage, sliced
- 1 bay leaf
- 3 TBSP ham base or bouillion
- 12 cups water
- 1 green chile pepper, chopped
- 1 Tsp. black pepper
In a large pot, add the beans and fill with
enough water to cover them. Bring to a boil for 5 minutes, then turn off heat
and let cool for 1 hour. Drain.
In a separate skillet, brown the bacon pieces.
Add the onion, garlic, chile, and cook over medium heat for 3 minutes. Add the
contents of the skillet to the beans, along with the bay leaf, black pepper,
sausage, ham base, and water. Bring entire pot to a boil again, then reduce
heat to an aggressive simmer, and cook for 3-4 hours or until the beans are
tender but not mushy. Check every hour or so.
Optional: Substitute two cups of the water for
a can of beer.
