Cowboy Baked Beans
Cowboy Baked Beans are a hearty and flavorful dish that combines tender beans with a savory mixture of meats, spices, and sauces, making it a perfect side for barbecues or a main dish for a casual dinner.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 2 cans navy beans 15 oz each, drained and rinsed.
- 1 can pinto beans 15 oz, drained and rinsed.
- 1 lb ground beef
- ½ lb bacon Chopped.
- 1 medium onion Diced.
- ¼ cup brown sugar
- ¼ cup barbecue sauce
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ cup water
Instructions
- In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the ground beef and diced onion to the pot. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain excess fat if necessary.
- Stir in all the drained beans (navy and pinto) along with the cooked bacon.
- In a separate bowl, mix together the brown sugar, barbecue sauce, ketchup, Worcestershire sauce, mustard powder, garlic powder, black pepper, salt, and water. Pour this mixture over the beans and meat mixture in the pot.
- Stir everything well to combine and bring to a simmer.
- Reduce the heat to low, cover the pot, and let it cook for about 30 minutes, stirring occasionally to prevent sticking.
- After 30 minutes, taste and adjust seasoning if necessary. If desired, you can cook uncovered for an additional 10-15 minutes to thicken the sauce slightly.
- Serve warm, and enjoy your Cowboy Baked Beans!
Notes
You can add other ingredients like bell peppers or jalapeños for extra flavor.
Leftover beans can be stored in an airtight container in the refrigerator for up to 3 days or frozen for future meals.
They pair wonderfully with cornbread or as a topping for baked potatoes.