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Buckaroo Beans

This healthy recipe comes from NDSU Extension Service.


  • 2 c. (1 lb.) dry pinto beans
  • 6 c. water
  • 1 tsp. salt
  • 2 lb. uncooked ham, cut into cubes
  • 1 large onion, sliced thick
  • 1 tsp. dry minced garlic or 2 large garlic cloves, sliced thin
  • 1 small bay leaf
  • 2 c. (16-oz. can) tomatoes
  • 2 c. green pepper, chopped
  • 1 tsp. chili powder
  • 2 Tbsp. brown sugar
  • 2 tsp. dry mustard
  • ¼ tsp. oregano or cumin


Soak beans using preferred hot-soak method. Refer to “How to Cook Dry Edible Beans.” Combine soaked, drained beans, 6 c. water, salt, ham, onion, garlic and bay leaf in a large kettle. Cover and simmer until beans are tender (about one hour). Add remaining ingredients, cover and simmer to 165 F, about two hours. Enough liquid should be left on beans to resemble a medium-thick gravy.

Makes 8 servings.

Per serving: 245 calories, 3 grams (g) fat, 35 g carbohydrate and 390 mg sodium.
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