Ahh, Cowboy Beans 🤠🔥—big pot, bold flavor, feeds a crowd. Here’s a classic, hearty version with that sweet-smoky, savory kick you expect at a cookout or campfire.
Classic Cowboy Beans
Ingredients (6–8 servings)
- 6 slices bacon, chopped
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) pinto beans, drained
- 1 can (15 oz / 425 g) kidney beans, drained
- 1 can (15 oz / 425 g) baked beans (with sauce)
- 1 can (8 oz / 225 g) tomato sauce
- ½ cup BBQ sauce
- ¼ cup brown sugar
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt & black pepper to taste
Instructions
- Cook the bacon
In a large skillet or Dutch oven, cook bacon until crispy.
Remove and set aside, leaving the drippings. - Brown the beef
Add ground beef to the bacon fat and cook until browned.
Drain excess grease if needed. - Aromatics
Add onion and cook until soft (5 minutes).
Stir in garlic and cook 30 seconds. - Build the beans
Add all beans, tomato sauce, BBQ sauce, brown sugar, mustard, Worcestershire, spices, and bacon. Stir well. - Simmer
Cover and simmer on low 30–45 minutes, stirring occasionally.
(Or bake uncovered at 175°C / 350°F for 45–60 minutes.) - Taste & adjust
Sweet? Smoky? Spicy? Adjust with more BBQ sauce, sugar, or chili powder.
Make-it-your-way tips
- Spicier: add jalapeños or cayenne
- Smokier: chipotle in adobo or extra smoked paprika
- No beef: double the beans + extra onion
- Slow cooker: 4–6 hours on LOW after browning meat
Perfect with
- Ribs, brisket, or burgers
- Cornbread
- Potato salad or coleslaw
If you want, I can drop a vegetarian cowboy beans, Texas-style (less sweet), or campfire Dutch-oven version next 😄
