Part 3/7:
During the days of cattle drives, meals were not prepared like they are today. Cowboys relied heavily on dry goods, including beans, which were easy to transport without the luxury of refrigeration. A “cookie” on a trail drive had to be resourceful; cooking methods were simple and depended on what was available. Most meals consisted of a quick breakfast and a hearty dinner, with beans often taking the spotlight.
Traditionally, pinto beans were the go-to choice, but a variety of beans such as kidney, lima, and navy beans were also used. Cowboy cooking eschewed modern conveniences; instead, beans came from large sacks, and one pound typically fed about ten cowboys.