The Wild West, a land of rugged individualism, lawless towns, and cowboys who roamed the open range. When we think of the American cowboy, images of John Wayne, rugged horses, and dust-filled plains come to mind. But have you ever wondered what these men of the range ate to sustain themselves through long days of cattle herding, branding, and roping? The answer lies in a humble, yet mighty, legume: beans.
The Cowboy’s Dietary Staple
Beans have been a staple in many cultures around the world for centuries, and the American West was no exception. For cowboys, beans provided a reliable source of protein, fiber, and energy to fuel their physically demanding lifestyle. Whether they were riding the range, working on a ranch, or rustling up outlaws, beans were a constant companion.
One of the most famous advocates for beans was the legendary cowboy, Buffalo Bill Cody. Cody, known for his daring exploits and showmanship, often credited beans with giving him the strength and vitality he needed to survive the harsh wilderness. In his memoirs, he wrote, “I have lived on beans for months at a time, and I can tell you that they are the best food a man can eat when he is working hard.”
The Types of Beans Consumed by Cowboys
So, what types of beans did cowboys eat? The answer is a resounding “all kinds!” But, if we had to narrow it down, there were a few favorites that stood out from the rest.
Navy Beans
Navy beans, also known as haricot beans, were a staple in many cowboy kitchens. These small, white beans were easy to transport, store, and cook, making them an ideal choice for men on the move. Rich in protein, fiber, and complex carbohydrates, navy beans provided sustained energy and helped to keep hunger at bay.
Kidney Beans
Kidney beans, with their distinctive red color and mild flavor, were another popular choice among cowboys. High in protein and low in fat, kidney beans were often served in stews, soups, and chili to add bulk and flavor.
Black Beans
Black beans, with their slightly sweet flavor and soft texture, were a favorite among many cowboys. These beans were often cooked with onions, garlic, and chili peppers to create a hearty, warming meal that would stick to their ribs.
Pinto Beans
Pinto beans, with their mottled, brown-and-white color, were a staple in many cowboy households. Rich in fiber, protein, and complex carbohydrates, pinto beans were often served as a side dish, mashed with butter and cream, or added to stews and chili.
How Cowboys Prepared Their Beans
Cowboys were resourceful men, and when it came to cooking beans, they used every trick in the book to make them palatable. Here are a few ways they prepared their beans:
Simple Boiling
The simplest way to cook beans was to boil them in water. Cowboys would throw the beans into a pot, add some water, and let them simmer over an open flame until they were tender. Salt, pepper, and maybe some bacon fat or jerky would be added for flavor.
Beans and Bacon
A cowboy favorite was to cook beans with bacon. The smoky, salty flavor of the bacon added depth and richness to the beans, making them a satisfying, filling meal.
Beans and Chili
Another popular way to prepare beans was to add them to a hearty chili. Cowboys would combine beans with ground beef, onions, garlic, and chili peppers to create a spicy, warming stew that would stick to their ribs.
Beans and Bread
Finally, cowboys would often serve beans with bread, using the crusty loaf to mop up the flavorful broth. This simple, yet satisfying, meal was a staple of many a cowboy dinner.
Bean-based Dishes in Cowboy Culture
Beans played a significant role in cowboy culture, featuring prominently in many a campfire meal and trail-side snack. Here are a few bean-based dishes that were popular among cowboys:
Cowboy Beans
Cowboy beans, also known as “baked beans,” were a staple dish in many cowboy households. These sweet, smoky beans were cooked in a Dutch oven with pork, tomatoes, and spices to create a rich, flavorful sauce.
Chili Con Carne
Chili con carne, a spicy stew made with beef, beans, and chili peppers, was another popular dish among cowboys. This hearty, warming meal was often served around the campfire, accompanied by crusty bread and a side of beans.
Frijoles Refritos
Frijoles refritos, or refried beans, were a staple in many cowboy households. These creamy, comforting beans were cooked with onions, garlic, and lard to create a rich, satisfying side dish.
Conclusion
The humble bean, a staple in many cultures around the world, played a vital role in the diet and culture of the American cowboy. Whether it was navy beans, kidney beans, black beans, or pinto beans, these legumes provided the protein, fiber, and energy cowboys needed to thrive in the harsh, unforgiving environment of the Wild West. So next time you’re cooking up a pot of beans, remember the cowboys who paved the way for us, and the beans that fueled their rugged, independent lifestyle.
What were the forgotten favorite beans that fueled the American Cowboy?
The forgotten favorite beans that fueled the American Cowboy were a variety of beans known as “Jacob’s Cattle” beans, also referred to as “trout beans” or “cowboy beans.” These beans were a staple in the diet of cowboys during the American West era, particularly in the late 19th century. Jacob’s Cattle beans were valued for their high nutritional content, ease of preparation, and long shelf life, making them an ideal food source for cowboys on the range.
Jacob’s Cattle beans were a type of white bean with distinctive markings that resembled a cow’s hide, hence the name “trout beans.” They were compact, easy to store, and could be cooked in a variety of ways, including boiling, roasting, or even grinding into a flour for making bread. The beans were also rich in protein, fiber, and other essential nutrients, making them a valuable component of the cowboy diet.
Where did Jacob’s Cattle beans originate from?
Jacob’s Cattle beans are believed to have originated from Europe, where they were a staple crop in many countries, including the UK, France, and Spain. They were brought to North America by early European settlers, who introduced them to the New World as a valuable source of food. The beans thrived in the harsh climate of the American West, where they became an integral part of the cowboy diet.
As the cowboy culture spread across the American West, Jacob’s Cattle beans became a staple food in many ranches and cowboy camps. They were easy to grow, store, and transport, making them an ideal crop for the rugged and nomadic lifestyle of cowboys. The beans were also traded and shared among cowboys, who would often exchange recipes and cooking methods to prepare their favorite dishes.
How did cowboys prepare Jacob’s Cattle beans?
Cowboys prepared Jacob’s Cattle beans in a variety of ways, depending on their personal preferences and the resources available to them. One of the most common methods was to boil the beans in a large pot over an open fire, often with added salt, pepper, and other seasonings. The beans were typically cooked for several hours until they were tender, then served with a crusty loaf of bread or as a side dish to accompany beef jerky or dried meat.
Cowboys also used Jacob’s Cattle beans to make soups, stews, and chili, which were hearty and filling meals that could sustain them for hours. In some cases, the beans were ground into a flour to make bread, biscuits, or even a type of pancake. The versatility of Jacob’s Cattle beans made them an essential ingredient in many cowboy recipes.
Why did Jacob’s Cattle beans fall out of favor?
Jacob’s Cattle beans fell out of favor in the early 20th century, as modern farming practices and food distribution networks began to change the way people ate. With the rise of canned goods and other convenience foods, Jacob’s Cattle beans became less popular, and many ranchers began to focus on growing other crops that were more profitable.
Additionally, the Great Depression and World War II led to changes in food production and distribution, and many traditional crops, including Jacob’s Cattle beans, were neglected in favor of more modern and efficient alternatives. As a result, the once-staple food of the American Cowboy became a relic of the past, forgotten in favor of more modern and convenient alternatives.
Can I still find Jacob’s Cattle beans today?
While Jacob’s Cattle beans are no longer a staple food in modern American cuisine, they can still be found in some specialty stores, farmers’ markets, and online retailers. Many heritage seed companies and organic farmers have revived interest in this historic crop, and it’s possible to grow your own Jacob’s Cattle beans or purchase them from dedicated sellers.
Some artisanal food companies have also begun to incorporate Jacob’s Cattle beans into their products, including artisanal soups, stews, and chili. Additionally, many cowboy museums and historical societies have revived interest in Jacob’s Cattle beans, often selling them as part of their gift shops or offering them as part of educational programs.
What can I do with Jacob’s Cattle beans?
Jacob’s Cattle beans are an incredibly versatile ingredient that can be used in a wide range of dishes, from traditional cowboy recipes to modern creations. They can be boiled, roasted, or ground into a flour to make bread, biscuits, or pancakes. The beans can also be added to soups, stews, and chili, or used as a side dish to accompany grilled meats or vegetables.
One of the best ways to enjoy Jacob’s Cattle beans is to experiment with traditional cowboy recipes, such as cowboy beans and bacon, or Jacob’s Cattle bean chili. You can also use the beans as a substitute for other types of beans, such as kidney beans or black beans, in many recipes. With their rich flavor and nutritional content, Jacob’s Cattle beans are an excellent addition to any meal.
How can I preserve Jacob’s Cattle beans?
Preserving Jacob’s Cattle beans is relatively easy, as they have a long shelf life when stored properly. One of the best ways to preserve the beans is to dry them thoroughly, either by air-drying them or by using a food dehydrator. Dried Jacob’s Cattle beans can be stored for months or even years in a cool, dry place, making them an ideal ingredient for emergency food supplies or camping trips.
Another way to preserve Jacob’s Cattle beans is to can them, either by using a pressure canner or by canning them in a water bath. Canned Jacob’s Cattle beans can be stored for up to a year and make a convenient addition to many meals. Finally, the beans can also be frozen, either cooked or uncooked, and stored for up to six months.