How To Make Cowboy Beans
Serve these cowboy beans as a side dish or even an entree. It’s a mix of beans, beef, and bacon topped with a rich tomato-barbecue sauce.
Serves:
Ingredients
- 1lbbacon,divided
- 1lbground beef
- 1large onion,diced
- 32ozkidney beans,(2 cans), drained and rinsed
- 16ozpinto beans,(1 can), drained and rinsed
- 16ozgreat northern beans,(1 can), drained and rinsed
- 32ozpork and beans,(2 cans)
For Sauce:
- 1⅓cupcup tomato sauce
- ½cupbrown sugar
- ½cupbarbecue sauce,plus 2 tbsp for topping
- ⅓cupketchup
- 3tbspcider vinegar
- 2tbspyellow mustard
- 1tbspchili powder
- 1tspsalt,or to taste
- 1tsppepper,or to taste
Instructions
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Preheat oven to 350 degrees F.
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Set half of the uncooked bacon aside for topping. Cook the remaining half of the bacon over medium heat until crisp.
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Remove with a slotted spoon and set aside. Drain all fat except 1 tablespoon. Crumble bacon.
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Add ground beef and onion to the same pan and cook over medium heat until no pink remains, drain any fat.
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Combine all ingredients in a 9×13-inch pan and mix well.
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Top with remaining uncooked bacon and brush bacon with remaining bbq sauce.
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Bake uncovered 45 to 50 minutes or until bacon is crisp.
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Prepare recipe as above except cook all bacon until crisp. Set half of the crisp bacon aside for topping.
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Combine all remaining ingredients and place in a 6-quart slow cooker.
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Cover and cook on High for 2 to 3 hours or on Low for 4 to 5 hours.
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Top with reserved bacon before serving.
Nutrition
- Calories: 1884.33kcal
- Fat: 68.26g
- Saturated Fat: 23.07g
- Trans Fat: 0.99g
- Monounsaturated Fat: 28.95g
- Polyunsaturated Fat: 9.07g
- Carbohydrates: 207.33g
- Fiber: 62.30g
- Sugar: 44.16g
- Protein: 116.54g
- Cholesterol: 198.82mg
- Sodium: 2587.45mg
- Calcium: 512.53mg
- Potassium: 5574.10mg
- Iron: 25.01mg
- Vitamin A: 147.43µg
- Vitamin C: 51.62mg
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