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cowboy beans recipe

cowboy beans recipe

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A hearty, protein-packed side dish or main course featuring ground beef, thick-cut bacon, and a trio of beans in a rich, sweet, and smoky sauce. This recipe balances savory proteins with tangy apple cider vinegar and brown sugar for a complex flavor profile that satisfies large crowds.

Ingredients

Scale

1 lb Ground Beef
1/2 lb Baco
1 medium Yellow Onio
3 cloves Garlic
15 oz Pinto Beans
15 oz Kidney Beans
28 oz Pork and Beans
1 cup BBQ Sauce
1/2 cup Ketchup
1/4 cup Brown Sugar
2 tbsp Apple Cider Vinegar
1 tbsp Yellow Mustard
1 tsp Chili Powder

Instructions

  1. Preheat your oven to 350°F (175°C)
  2. In a large oven-safe skillet or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Use a slotted spoon to remove the bacon, leaving the drippings in the pa
  3. Add the ground beef and diced onions to the skillet. Brown the beef thoroughly and cook until the onions soften. Drain any excess grease
  4. Stir in the minced garlic and cook for about one minute until fragrant
  5. Return the crispy bacon to the pan. Add the rinsed pinto beans, rinsed kidney beans, and the entire can of pork and beans (do not drain)
  6. Stir in the BBQ sauce, ketchup, brown sugar, apple cider vinegar, mustard, and chili powder until the beans are well-coated
  7. Cover the Dutch oven with a lid or aluminum foil and bake for 45 to 60 minutes. Remove the lid during the last 15 minutes for a thicker consistency
  8. Let the beans sit for five minutes before serving to allow the sauce to thicke

Notes

Rinse canned pinto and kidney beans thoroughly to remove metallic taste and control sodium.

Flavors improve the next day; this dish is excellent for meal prep or reheating.

For a leaner version, substitute ground beef with ground turkey or chicken.

To make in a slow cooker, brown the meats and onions first, then cook on low for 6 hours.

If the sauce is too thin, simmer on the stovetop uncovered for 10 minutes to reduce.