The sequel to Doc West — actually they are both edited from an Italian TV series — Triggerman finds Terence Hill back as Doc West and playing in a gambling tournament in the town of Holy Sands with the goal of using the profits to build a hospital. However, not every payer has the town’s best interests — or even good sportsmanship — on their minds.

In Germany, this was called Doc West – Nobody schlägt zurück (Doc West – Nobody Strikes Back) to cash in on Hill’s famous series of Nobody movies. As for star power, Paul Sorvino is back as the sheriff.

There are two of those players who demand the most attention. The first is the evil Dutchman (Mark Sivertsen, who often plays cops but is obviously not one in this film) and Debra “Tricky” Downing (Ornella Muti!). 

You shouldn’t expect the heights of Hill’s Italian western heyday in this movie, but his fans should make a meal of this. In fact, they should make his famous beans that he eats in every movie, starting back in They Call Me Trinity and continuing in so many of his films, including My Name Is Nobody.

On his web site, Hill was actually interviewed about all the beans!

Q: In They Call Me Trinity, we see you eating beans for the first time in a movie, then they became ‘famous’ and a feature in most of your films…

A: Yes, I had to eat a lot in this scene… By the way, I still like to eat beans today! The audience enjoyed that scene so much that I had to keep eating them in following movies…

Q: What are the ingredients of the original bean-dish?

A: It is spicy! For the sauce you need chili peppers, olive oil, tomato sauce, onions, salt and a lot of pepper! Fry the onions in olive oil in a saucepan, add the remaining ingredients and cook until the beans are tender.

Here’s the recipe from Food 52:

Terence Hill’s Beans

• 2 tablespoons olive oil
• 1 bunch scallions, white and green parts, sliced
• 5 garlic cloves, crushed lightly
• 6 pancetta rashers, sliced into ribbons
• 3 tablespoons tomato paste
• 2 cups red kidney beans
• 3 cups chicken stock or water to cover
• 1 tablespoon brown sugar
• 2 Poblano peppers, soaked, seeded and chopped roughly
• 3 sprigs thyme
• 1 bunch flatleaf parsley
• 1 tablespoon red wine vinegar
• 2 cups dry but fruity red wine
• salt and pepper

1. Soak the beans in water overnight or bring to a boil and allow to rest in water until it is cold, discarding water in either event.
2. In the olive oil, gently saute the scallions, the garlic, and add the pancetta, cooking over medium heat until the fat runs a little.
3. Add the tomato paste and stir until it has lightly caramelized. Add the drained beans, with enough chicken stock or water to cover them.
4. Add the sugar, the peppers and the herbs, stir, and cover.
5. Cook gently until the beans are fork-piercable tender, adding additional stock or water from time to time.
6. When barely tender add vinegar and red wine. Cook, with lid removed, until the wine has been absorbed.
7. Add freshly ground black pepper and salt to taste.

You can watch this on Tubi.