Cowboy Beans
Cowboy Beans are a hearty, oven-baked combination of seasoned ground beef, crisp bacon, three varieties of beans, tender vegetables, and a rich barbecue-style sauce. Brown sugar, ketchup, Dijon mustard, and chili powder create a savory-sweet balance, while optional cayenne adds a subtle layer of heat.
Pin it to remember it!
Print Recipe
Ingredients
- 1 lb 85%-lean ground beef
- 1 can 15 oz cannellini beans, thoroughly drained and rinsed
- 1/4 cup firmly packed light or dark brown sugar
- 3 fresh garlic cloves finely minced
- 1 cup water
- 8 oz thick-cut bacon cut into 1/4-inch pieces
- 1 tablespoon Dijon-style mustard
- 1 medium green bell pepper chopped to yield about 1 cup
- 1/4 teaspoon ground black pepper
- 1 can 15 oz kidney beans, drained and rinsed
- 1/4 cup tomato-based barbecue sauce
- 1 medium yellow onion chopped to yield approximately 1 1/2 cups
- 1 teaspoon kosher salt
- 1 tablespoon chili powder
- 1 can 15 oz pinto beans, drained and rinsed
- 1/4 cup ketchup
- 1/8 teaspoon cayenne pepper optional
Instructions
- Set an oven rack in the center position and preheat the oven to 350°F (175°C). Chop the yellow onion and green bell pepper, mince the garlic, and cut the thick bacon into 1/4-inch sections. Drain and rinse the pinto, kidney, and cannellini beans, then set them aside until needed.
- Place the sliced bacon in a large Dutch oven over medium heat. Cook for approximately 7–10 minutes, stirring from time to time, until the pieces are browned and crisp.
- Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels. Carefully remove the excess bacon drippings from the Dutch oven, leaving approximately 1 tablespoon of rendered fat in the pot.
- Add the chopped onion and green bell pepper to the reserved bacon fat. Continue cooking over medium heat for about 5–7 minutes, stirring occasionally, until the vegetables become tender.
- Add the minced garlic, chili powder, and optional cayenne pepper. Stir and cook for approximately 1 minute, just until the garlic and spices become fragrant.
- Place the ground beef in the Dutch oven with the cooked vegetables. Season with the kosher salt and black pepper.
- Cook for approximately 4–5 minutes, breaking the beef into smaller pieces with a wooden spoon as it cooks. Continue until the meat is fully cooked and evenly browned.
- Add the drained pinto beans, kidney beans, and cannellini beans to the Dutch oven. Return the cooked bacon to the mixture.
- Pour in the water, barbecue sauce, ketchup, and Dijon mustard, then add the packed brown sugar. Stir thoroughly so the meat, beans, vegetables, and sauce ingredients are evenly combined.
- Bring the mixture to a gentle simmer over medium heat.
- Cover the Dutch oven and transfer it to the preheated oven. Bake for approximately 45 minutes, allowing the sauce to thicken and the ingredients to meld together.
- For a thicker consistency and a lightly caramelized surface, the lid may be removed during the final 10 minutes of baking.
- Carefully take the Dutch oven out of the oven. Taste the beans and add a little additional salt only if necessary.
- Serve the Cowboy Beans hot.
Notes
Allowing the onion and bell pepper to develop a slight degree of caramelization before adding the garlic and spices can deepen their flavor.
Removing the Dutch oven lid for the final 10 minutes of baking produces a somewhat thicker sauce and more caramelized surface.
Sour cream or sliced scallions may be added as optional toppings when serving; these garnishes are not included in the ingredient list.