Linda Skeens became a viral sensation overnight for her blue-ribbon recipes, and now, she’s sharing even more, including her Cowboy Beans and Salmon Cakes are a crowd-pleaser. The Cowboy Beans are great with burgers and barbecue, and her Salmon Cakes can be made into 4 larger patties, or 6 to 8 smaller ones, depending on your preference or number of guests.
Linda Skeen’s Cowboy Beans
Makes about 10 cups
Ingredients
- 1 pound dried pinto beans
- 8½ cups cold water, divided
- ½ pound salt pork, cut into 1-inch pieces
- 1 red chile pepper, seeded and chopped
- 1 medium onion, chopped
- 1 (6-ounce) can tomato paste
- 1½ tablespoons chili powder
- 1 teaspoon table salt
- 1 teaspoon cumin seed
- 1 clove garlic, minced
Instructions
- Wash and pick over beans, and toss in a large bowl. Cover beans with cold water, and let soak overnight.
- Next morning, drain the beans. In a Dutch oven, combine beans and 6 cups cold water. Bring to a boil over medium-high heat; reduce heat, cover, and simmer for 1 hour.
- To the beans, stir in remaining 2½ cups cold water, pork, and remaining ingredients. Cover and simmer until beans are tender, about2 hours and 30 minutes to 3 hours.
Linda Skeen’s Salmon Cakes
Makes 4 servings
Ingredients
- 1 (12-ounce) canned salmon, drained
- 2 large eggs, beaten
- 10 saltine crackers, crushed
- Table salt and ground black pepper, to taste
- 2 tablespoons vegetable oil
- Tartar sauce, to serve
Instructions
- Mix together salmon, eggs, crackers, salt, and pepper. Form into patties.
- Heat oil in a cast-iron skillet. Add patties, and fry until brown. Serve with tartar sauce.
Out this summer, Linda’s premier cookbook features more than 100 of her award-winning and family-favorite recipes. Preorder your copy at lindaskeensblueribbon.com.
