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.
- 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)
- 1⅓cupcup tomato sauce
- ½cupbrown sugar
- ½cupbarbecue sauce,plus 2 tbsp for topping
- 3tbspcider vinegar
- 2tbspyellow mustard
- 1tbspchili powder
- 1tspsalt,or to taste
- 1tsppepper,or to taste
Preheat oven to 350 degrees F.
Set half of the uncooked bacon aside for topping. Cook the remaining half of the bacon over medium heat until crisp.
Remove with a slotted spoon and set aside. Drain all fat except 1 tablespoon. Crumble bacon.
Add ground beef and onion to the same pan and cook over medium heat until no pink remains, drain any fat.
Combine all ingredients in a 9×13-inch pan and mix well.
Top with remaining uncooked bacon and brush bacon with remaining bbq sauce.
Bake uncovered 45 to 50 minutes or until bacon is crisp.
Prepare recipe as above except cook all bacon until crisp. Set half of the crisp bacon aside for topping.
Combine all remaining ingredients and place in a 6-quart slow cooker.
Cover and cook on High for 2 to 3 hours or on Low for 4 to 5 hours.
Top with reserved bacon before serving.
- 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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