Big Game, Hunting, Cowboys & Rugged Stuff…………..
Cowboy Jim, Togatee Pass, Wyoming
Every once in awhile we meet someone on our journey’s through this world that remind us of how rigid we can become as humans and so often these people seem a little on the “insane” side or “out there” but in actual reality, they are living truly as the deem and that for me is admirable. It takes a lot of internal power not to be affected by what others think, what others see as important and it takes great security in ones self to live within their own skin peacefully. I admire those people and take it as a blessing every time I get to meet one. There is a plethora of knowledge in these people and often times if you really look and spend enough time with them a treasure map leading to this very peace and security within themselves that they exude.
Cowboy Bill, as he called himself and as we happily called him was unique and rare. I couldn’t tell at first glance if he was for real of if it was an act, playing with the tourists so to speak on top of the mountains in Wyoming. It dawned on me very quickly that we weren’t in a tourist town and he was for real and after I got passed my initial uncomfortable-ness (rather quickly) with him I got to witness the great beauty this man possessed and was delivering to all of us. Stories upon stories that seemed like they were straight out of an old western. Indian tales and what seemed like privy information sometimes that only the insiders would know and understand about the Indian connections that the cowboys and Indians both had toward the land and the animals. I learned a large mount about eating wild game, a subject that peaked my interested while in Wyoming. I learned about the severe hatred of the wolves, well I should say about the decision to place all those wolves in that area. I learned about eating wolf and bear and had long in depth discussions about the modern day teenager and his/her lack of knowledge in anything wild and rugged. And finally after a few days of discussions and over some beers I got a recipe, well kind of recipe and now I share it with all of you and what I really share is the experience once again of meeting these people who seem outlandish at fist but are true teachers of peace and happiness, next time you run accorss folks like this whether it be in your own backyard or in another country, stop and really soak it all in, its worth it, taking a walk on the wild side that is!
Serves: Depending on the size of your cowboy, between 6-8
This recipe is truly unique to the many cowboy beans you see out there, I highly recommend trying it and I think you will find some amazing tips in this recipe for making your own flavor pot of beans just the way you like it. I altered his recipe slightly to incorporate some fresh herbs or course!
3 bottles of moose drool brown ale
2 pounds dry beans or 3 pounds fresh (cranberry, navy, yellow, eye, heirlooms in general are best)
2 sprigs fresh thyme
3 cloves fresh garlic
2 medium yellow onion, chopped2 medium carrots, chopped fine2 fresh chili peppers, chopped seeds and all1 pound elk, bear or wolf meat, cubed and dredged in flour
2 teaspoons salt2 teaspoons black pepper, cracked
½ cup molasses
½ cup spicy stone ground mustard
1 cup fresh tomatoes, chopped
½ cup fresh chives, chopped fine
½ cup fresh parsley, chopped fine
If using dry beans, clean and soak the beans overnight submerged in the amber beer.
In a large dutch oven pot or heavy bottom pot, with a little olive oil sauté the garlic and yellow, red, and carrots until a little translucent. Add the meat and continue to sauté until it is browned. Season with salt and pepper. Add the molasses, mustard, tomatoes and mix well. Add the bean and the bean liquid, stir and bring to a boil. Reduce the temp and cook for about 30 minutes or until beans are tender.
Preheat the oven to about 375 degrees F. Place the pot covered in the oven and bake for about 4-5 hours, making sure to place more moose drool in the pot as it evaporates, mixing as you do this as well. The mixture will start to get thicker and darker. When the beans are very tender for the last hour uncover the beans and turn the heat up to 425 degrees F, stirring every 15 minutes. Taste the mixture at this stage making sure it’s sweet and spicy enough to your taste, then add the fresh herbs and mix well. The final product should be dark, the beans super tender and the juice thick! Sprinkle the fresh herbs in when the dish is complete and stir well.
*Please note real cowboys make these beans on a fire!
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