Chuck Wagon Beans

By Catherine C. Robbins

Updated Oct. 11, 2023

Total Time
1 hour 30 minutes
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Rating
4(9)
Comments
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Featured in: Home Cooking, When Home's On the Range

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Ingredients

Yield:8 servings
  • 1pound pinto beans
  • 8cups water for soaking plus 4 cups or more for cooking
  • 1½pounds ham diced or sliced
  • ¾cup chopped onions
  • 116-ounce can tomatoes, with juice
  • 3tablespoons molasses
  • 1tablespoon dry mustard
  • ½teaspoon black pepper
  • 1teaspoon ground cayenne pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

379 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 11 grams dietary fiber; 10 grams sugars; 27 grams protein; 777 milligrams sodium

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

  1. 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.

  2. 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.

Tip
  • This dish improves with time. Cook a day or two ahead of time and refrigerate.

Ratings

4 out of 5
9 user ratings
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Comments

Leslie

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.

adjust cayenne down or replace with adobe pepper

Add tbsp of dried mustard 2 tbsp brown sugar

Barbara

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!

Leslie

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.

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