• Ingredients: 24
  • Serves: 6

Spicy cowboy beans with 1-pound fully cooked center-cut ham slice, cut into 1/2-inch cubes, salt pork, rind scored in crisscross pattern, large onion, chopped, chili powder, garlic cloves, minced, jalapeño chili, minced, worcestershire sauce, hot pepper sauce, bay leaf.

Ingredients

For the pesto:

  • 2 cups packed fresh basil leaves, washed well and spun dry
  • 2/3 cup olive oil
  • 1/2 cup pecans, toasted golden brown and cooled
  • 1/3 cup freshly grated Parmesan
  • 2 large garlic cloves, chopped and mashed to a paste with 1/2 tsp. salt

For topping

Grilling And Serving

  • Fresh herb sprigs
  • Lemon wedges

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Place beans in heavy large Dutch oven. Add enough water to cover by 3 inches. Boil 2 minutes. Remove from heat.

    For this step you will need

  2. Step 2 Return beans to Dutch oven. Add enough water to cover by 2 inches. Add all remaining ingredients. Bring to boil.
  3. Step 3 Reduce heat to medium. Simmer until beans are tender and liquid thickens, stirring frequently, about 3 hours.
  4. Step 4 Discard salt pork and bay leaf. Season beans with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.

    For this step you will need

Nutrition information

Calories 1,119 Carbohydrates 56 g (19%)
Fat 84 g (130%) Protein 36 g (73%)
Saturated Fat 30 g (152%) Sodium 2,495 mg (104%)
Polyunsaturated Fat 10 g Fiber 16 g (63%)
Monounsaturated Fat 39 g Cholesterol 124 mg (41%)