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.
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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Equipment
- Large Dutch oven or heavy-bottomed pot
Ingredients1x2x3x
- ▢ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Cowboy Beans
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
Nutrition
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Cowboy Beans https://therecipecritic.com/cowboy-beans/
