Cowboy Beans
Ingredients
- 1 lb (450 g) ground beef
- 8 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can butter beans or lima beans, drained and rinsed
- 1 (15 oz) can pork and beans
- ¾ cup barbecue sauce
- ½ cup ketchup
- ¼ cup brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the chopped bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pan.
- Add the ground beef and onion to the skillet. Cook until the beef is browned and the onion is tender, about 6–8 minutes. Drain excess grease if needed.
- Stir in the garlic and cook for 1 minute until fragrant.
- In a large baking dish or Dutch oven, combine the cooked beef mixture, bacon, kidney beans, pinto beans, butter beans, and pork and beans.
- Add the barbecue sauce, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, smoked paprika, black pepper, and salt. Stir well to coat everything evenly.
- Bake uncovered for 45–60 minutes, stirring once halfway through, until the sauce is thick, bubbly, and slightly caramelized around the edges.
- Let the beans rest for 10 minutes before serving.
Serving Suggestions
- Cornbread
- Coleslaw
- Grilled burgers
- BBQ ribs
- Smoked brisket
- Hot dogs
- Grilled chicken
Tips
- For extra heat, add diced jalapeños or a pinch of cayenne pepper.
- Make it a day ahead—the flavors become even better after resting overnight.
- Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
- You can also cook the mixture in a slow cooker on LOW for 4–6 hours after browning the meat.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8