Cowboy Beans
If you’re looking for a delicious, hearty side dish that the whole family will love, cowboy beans are the answer! A variety of beans are simmered together with applewood smoked bacon, garlic, chopped onions, and ground beef, all in a tangy barbecue sauce!
Servings: 8 servings
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
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: Prepare these cowboy beans 1-2 days ahead to let the flavors meld for longer before serving.
Reheat: To reheat, cook for about 10-15 minutes over medium-low heat on the stovetop, stirring until it is fully heated through and steaming. If needed, add 1/4-1/2 cup of water to thin it down.
Store: Store cowboy beans in an airtight container in the refrigerator for up to 6-7 days.
Freeze: Place the cowboy beans in an airtight freezer bag or container and store in the freezer for 3-4 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 591kcal | Carbohydrates: 81g | Protein: 33g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 1884mg | Potassium: 1172mg | Fiber: 17g | Sugar: 23g | Vitamin A: 470IU | Vitamin C: 7mg | Calcium: 173mg | Iron: 8mg
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