Adapted by Lorne Chambers from Marlboro’s Cook Like A Man Cookbook
Remember that period in the late ’90s when big tobacco companies would hire young, attractive “cigarette girls” to come into bars and give away free packs of smokes and other schwag if you signed up for their mailing list and swore an allegiance to their brand of habit-forming cancer sticks? Thankfully for the public’s well-being, this practice was eventually outlawed. And while I’ve never been a smoker, I do remember scoring one decent thing from this golden era of cigarette girls. It was a grilling cookbook from Marlboro entitled “Cook Like A Man.” There were actually several tasty recipes in the cookbook that I’ve used over the years and none of them called for one ounce of nicotine or tar. The Cowboy Baked beans are easily my favorite and are always a summer cook-out crowd pleaser, whether you’re a man or a woman or a smoker or non-smoker. I’ve tweaked this recipe just a bit, adding a jalepeño for an extra kick. — Lorne Chambers, editor
INGREDIENTS
• 1 (15oz.) can pork and beans
• 1 (15oz.) can pink beans, rinsed, drained
• 1 (15oz.) can kidney beans, rinsed, drained
• 1/2 lb. bacon, cooked, chopped
• 2 cups smoked ham, chopped
• 1 large greenbell pepper, chopped
• 1 large yellow onion, Chopped
• 1 jalepeño pepper
• 1 cup light brown sugar
• 1/2 cup BBQ sauce
• 2 or 3 cloves garlic, chopped
DIRECTIONS:
1. Preheat grill to medium heat (or you can do it on the stove top)
2. Combine all ingredients in a large pot; mix well.
3. Simmer covered for several hours; stir often.
4. Remove from heat when vegetables are soft.
