The Chuckwagon

The Chuckwagon

Chuckwagon Etiquette

  • No one eats until Cookie calls
  • When Cookie calls, everyone comes a-runnin’
  • Hungry cowboys wait for no man. They fill their plates, fill their bellies, and then move on so stragglers can fill their plates
  • Cowboys eat first, talk later.
  • It’s okay to eat with your fingers. The food is clean
  • If you’re refilling the coffee cup and someone yells, “Man at the pot.” You’re obliged to serve refills.
  • Don’t take the last serving unless your sure you’re the last man.
  • Food left on the plate is an insult to the cook.
  • No running or saddling a horse near the wagon. And when you ride off, always ride downwind from the wagon.
  • If you come across any decent firewood, bring it back to the wagon
  • Strangers are always welcome at the wagon.

Cowboy Beans

Ingredients:

2 cups dried red beans
2 cups dried pinto beans
1 large yellow onion, chopped
3 tablespoons garlic, chopped
3 green chile peppers, grilled and diced
3 vine-ripened tomatoes, grilled, seeded, and chopped
1 tablespoon vegetable oil
7 quarts water or vegetable stock
1 smoked ham hock
1 teaspoon toasted coriander seed
1 bay leaf
2 whole dried red chile peppers
Salt and pepper, to taste
Soak beans overnight in water to cover, changing the water once; drain.

When beans are ready, saute onion, garlic, green chiles, and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat. Add water or stock and ham hock; bring to a boil. Add beans, coriander seed, bay leaf, and dried chiles. Continue to boil for 30 minutes, lower heat, cover, and simmer for three to four hours until beans are tender. Season with salt and pepper to taste. Makes 16 servings.

The Chuckwagon – Western Recipes

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