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Every time I bring these cowboy beans to a summer BBQ, people start begging for the recipe, and honestly, I don’t blame them. They’re hearty, a little smoky, a little sweet, and always the first thing to disappear.
A Reader’s Review
This was an incredible version of Cowboy Beans! I received compliments from all who had them, which most came back for seconds! I did add a little extra bacon, but other than that, I followed the recipe.
– Paul
Rootin’ Tootin’ Reasons to Make Cowboy Beans
- Two beans = better texture: Using both kidney and cannellini beans gives you the ideal mix of creamy and hearty!
- That sauce is next-level: I start with Sweet Baby Ray’s, then amp it up with mustard, Worcestershire, and apple cider vinegar for the perfect tangy kick.
- Meaty magic: A trio of applewood bacon, ground beef, and pork adds deep, smoky flavor that takes these beans from basic to unforgettable.
Ingredients Needed
- Beans: Swap pork and beans for baked beans, pinto, navy, kidney, black, or great northern beans. If using plain beans (no sauce), be sure to drain them.
- Peppers: Add a cup of bell peppers for extra crunch, or ¼ cup of jalapeños, serranos, or poblanos for a spicy kick. Toss them in with the onions in step 2.
- Adjust Sweetness: Don’t like your cowboy beans too sweet? Skip or reduce the brown sugar. Love ’em sweeter? Add brown sugar, honey, molasses, or maple syrup, 1 tablespoon at a time.
- Boost Smokiness: Add 1–2 teaspoons of liquid smoke for that campfire vibe.
- More Meat, Please: Go big with extra bacon, steak bites, or smoked sausage for an even heartier dish.
How To Make The BEST Cowboy Beans
I love cowboy beans because they’re easy and mostly hands-off. Just cook the bacon, mix everything together, and bake—plenty of time to whip up some cornbread on the side!
- Cook Bacon: Preheat the oven to 350 degrees Fahrenheit. Add the bacon to a large Dutch oven or heavy-bottom pot and cook over medium heat until crisp, about 7 minutes. Remove the bacon from the pot with a slotted spoon.
- Cook Onion, Garlic & Beef: Leave a couple of tablespoons of bacon grease in the bottom of the pot and discard the rest. Add the onion and cook until almost tender, about 4 minutes. Add the garlic and ground beef and cook and crumble until the beef is no longer pink, about 7-10 minutes. Drain the excess grease.
- Combine: Add the cooked bacon, chili powder, salt, pepper, pork and beans, cannellini beans, and kidney beans to the pot.
- Add Sauce and Bake: Add the barbecue sauce, ketchup, brown sugar, mustard, worcestershire sauce, and apple cider vinegar to the pot and stir until incorporated. Transfer the pot to the oven and bake uncovered for 45 minutes.
Slow Cooker and Stovetop Instructions
- Slow Cooker: Follow steps 1–3 on the stovetop, then transfer everything to a 4–7 quart slow cooker. Cover and cook cowboy beans on LOW for 4–5 hours or HIGH for 2–3 hours.
- Stovetop: Skip the oven and simmer the pot covered over low heat for 45 minutes, stirring every 10 minutes to prevent sticking.
Make Ahead, Store & Reheat Cowboy Beans Tips
- Make Ahead: Prep these beans 1–2 days in advance. Flavors only get better with time.
- Reheat: Warm on the stovetop over medium-low heat for 10–15 minutes, stirring until fully heated. Add ¼–½ cup of water if it’s too thick.
- Store: Keep in an airtight container in the fridge for up to 6–7 days.
- Freeze: Transfer to a freezer-safe bag or container and freeze for up to 3–4 months. Thaw overnight in the fridge before reheating.
More Hearty Bean Recipes
Beans are so versatile and make every dish so hearty. Not only do they taste good, but they’re also packed with fiber! If you loved these cowboy beans, I know you’ll love these other recipes just as much!
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Cowboy Beans
These hearty cowboy beans are packed with bacon, beef, and pork in a rich, sweet, and smoky sauce. The ultimate one-pot BBQ side dish!
Equipment
- Large Dutch oven or heavy-bottomed pot
Ingredients
- 1 pound lean ground beef
- ½ pound chopped bacon
- 1 cup diced yellow onion about 1 small onion
- 3 teaspoons minced garlic about 3 cloves
- 1 tablespoon chili powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 (15-ounce) cans pork and beans not drained
- 1 (15-ounce) drained can cannellini beans
- 1 (15-ounce) drained can dark kidney beans
- 1 cup barbecue sauce
- ½ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons yellow mustard
- 1 tablespoon worcestershire sauce
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Add ½ pound chopped bacon to a large Dutch oven or heavy-bottom pot and cook over medium heat until crisp, about 7 minutes. Remove the bacon from the pot with a slotted spoon.
- Leave a couple of tablespoons of bacon grease in the bottom of the pot and discard the rest. Add 1 cup diced yellow onion and cook until almost tender, about 4 minutes.
- Add 3 teaspoons minced garlic and 1 pound lean ground beef and cook and crumble until the beef is no longer pink, about 7-10 minutes. Drain the excess grease.
- Add the cooked bacon, 1 tablespoon chili powder, 1 teaspoon salt, ½ teaspoon ground black pepper, 3 (15-ounce) cans pork and beans, 1 (15-ounce) drained can cannellini beans, 1 (15-ounce) drained can dark kidney beans, 1 cup barbecue sauce, ½ cup ketchup, ¼ cup brown sugar , 2 tablespoons yellow mustard, 1 tablespoon worcestershire sauce, and 1 tablespoon apple cider vinegar to the pot and stir until incorporated.
- Transfer the pot to the oven and bake uncovered for 45 minutes.
Video
Notes
Updated May 29, 2025
Slow Cooker: Follow steps 1-3 as directed on the stovetop, then on step 4 add everything to a 4-7 quart slow cooker, cover and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours.
Stovetop: Instead of placing the pot in the oven to bake, cover the pot and simmer it over low heat for 45 minutes, stirring it well every 10 minutes or so to avoid burning the bottom.
Make-Ahead and Leftover Instructions: You can make these cowboy beans 1–2 days ahead to deepen the flavor, then store in the fridge for up to a week or freeze for 3–4 months. Reheat on the stovetop over medium-low for 10–15 minutes, adding a splash of water if needed.
Nutrition
Calories: 591kcalCarbohydrates: 81gProtein: 33gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 65mgSodium: 1884mgPotassium: 1172mgFiber: 17gSugar: 23gVitamin A: 470IUVitamin C: 7mgCalcium: 173mgIron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yummy
These were a big hit at a neighborhood get together. Loved them sooo much I made another batch the next morning and added leftover meat we had from the BBQ. No ground beef but added sliced pork chops sliced tri-tip sliced hot dogs & whatever else I could find that would go good with the beans.
Thank you for sharing this delicious recipe….. sooo easy & versatile.
Hi Gloria, that sounds amazing with all those different meats! Thank you for sharing and for coming back to leave a comment and review!
I’ve made this several times and it is FANTASTIC!! Can be used as a main or side dish. Thanks for the recipe…it is a keeper for sure!
Can this be cooked in the croc pot??
Hi Kathleen, thank you for your question. Yes here is how I would use the crockpot;
-Cook the bacon on the stove until crispy. Remove from the pan and place in the crockpot. Drain the bacon grease.
-Sauté the onion and ground beef in the same pan. Add the cooked onion and beef to the crockpot with the garlic, chili powder, salt, pepper, cans of pork and beans, cannellini beans, kidney beans, barbecue sauce, ketchup, brown sugar, mustard, Worcestershire sauce, and apple cider vinegar.
-Stir everything together and cook on LOW for 3-4 hours or HIGH for 1-2 hours, until everything is heated through. Keep warm in the crockpot.
Let me know how it turns out!
Can I simmer stovetop, covered, in the Dutch oven instead of the oven?
Hi Rita, thank you for your question. Yes, they can be simmered on the stovetop in a Dutch oven over low heat. I recommend stirring them every 10 minutes or so to avoid anything burning. Let me know how they turn out!
Can you freeze this
Hi Melba, thank you for the question! Yes, you can freeze this. Store it in an airtight or freezer bag for 3-4 months. Thaw overnight in the fridge before reheating. I hope this helps!
How many servings does this recipe make??
Hi Heidi, this makes 8 servings. Thanks for the question!