Chuck Wagon Beans
Updated October 10, 2023
- Total Time
- 1 hour 30 minutes
- Prep Time
- 30 minutes
- Cook Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound pinto beans
8 cups water for soaking plus 4 cups or more for cooking
1 ½ pounds ham diced or sliced
¾ cup chopped onions
1 16-ounce can tomatoes, with juice
3 tablespoons molasses
1 tablespoon dry mustard
½ teaspoon black pepper
1 teaspoon ground cayenne pepper
Nutritional analysis per serving (8 servings)
48 grams carbs; 48 milligrams cholesterol; 379 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 11 grams fiber; 777 milligrams sodium; 27 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Thoroughly rinse the beans. Add 8 cups of water. Soak overnight, or bring to a boil, simmer two minutes, remove from heat, cover and let stand one hour.
- Step 2
Drain beans and combine with 4 remaining cups of water. Add remaining ingredients. Cover and simmer one hour or more, until beans are tender. Add water if necessary.
This dish improves with time. Cook a day or two ahead of time and refrigerate.
Private Notes
Comments
I made this last night in my Instant Pot. I had a small chunk of honey baked ham and diced some of it up, used canned pinto beans (it’s what I had!), and substituted a little Dijon mustard for the dry mustard out of necessity. I had everything else on hand—this is really an easy recipe. And it is SO good! I can’t stop eating it today. I will make this again and again. It’s comfort food in the time of coronavirus. Or any time.
Add tbsp of dried mustard 2 tbsp brown sugar
I made this recipe yesterday with a couple of changes. I didn’t have ham but I had a ham shank that I cooked with it. I added a tsp of cumin and a cup of roasted corn. Delicious! With fresh baked biscuits too!
I made this last night in my Instant Pot. I had a small chunk of honey baked ham and diced some of it up, used canned pinto beans (it’s what I had!), and substituted a little Dijon mustard for the dry mustard out of necessity. I had everything else on hand—this is really an easy recipe. And it is SO good! I can’t stop eating it today. I will make this again and again. It’s comfort food in the time of coronavirus. Or any time.