• 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.


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


  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%)