Cowboy Caviar

Cowboy BBQ Sauce - cook time 1-2 hrs depending on thickness

1 cup coffee

1 cup tomato puree

¼ cup brown sugar or maple syrup

½ cup apple cider vinegar

1 Tbsp Worcestershire sauce (omit if veg or vegan)

1 Tbsp mustard

2 tsp liquid smoke

Optional: 1-2 Chipotles diced

Main Dish - cook time 30-40 minutes

1 lbs mix mushrooms sliced

2 15oz cans on black beans and/or pinto beans

1 lbs thick cut bacon

2 medium carrots (chopped roughly)

1 medium potato (chopped in ½” cubes)

2 bell peppers (chopped roughly)

1 large onions (chopped roughly)

Cheddar cheese to top

Spices: blk pepper, paprika, chili pepper, & salt

Directions:

1. Combine sauce ingredients in a small to medium sauce pan, mix well and simmer on low until desired thickness.

2. Pour beans into a strainer and wash out extra liquid with cool water. Let sit and drip dry.

3. Slice bacon into half inch strips and add to a Dutch oven on medium heat. Cook in two batches, removing cooked bacon onto a plate with paper towels to absorb the excess fat.

4. After you remove the second batch of bacon from the Dutch oven add the chopped carrots and potatoes (you might want to strain out some excess fat from the bacon first). Meanwhile, start cooking the mushrooms on med-high in a large frying pan. Do this in at least two batches to prevent overcrowding. Add salt and blk pepper to the mushrooms as they are cooking.

5. When the carrots and potatoes have cooked for 7-10 minutes add the peppers and onions. Salt. When they start to soften add 3 tsp blk pepper, 1 tsp paprika an1-½ tsp chili powder.

6. When the carrots, peppers and onions are soft, deglaze with a small amount of stock, water or better yet bourbon!

7. Combine all your ingredients into the Dutch oven, don’t forget the beans and the cowboy sauce! Reduce the heat to low. Add the coffee sauce and simmer for 10 minutes stirring regularly.

8. Serve in bowls and add cheddar cheese to the mix. Bon Appetit Cowboy!