Cowboy Beans are a hearty side dish made with ground beef, bacon, onion, peppers, brown sugar, baked beans, and barbecue sauce. Try my Kielbasa Cowboy Beans for some extra fun!
Cowboy Beans
What are cowboy beans? The name most likely came from the days when pioneers traveled along the trails and needed quick, easy, and filling foods. Beans last for a long time, and they can be made with just some water, so they were the perfect staple for extended journeys. By adding the ground beef to this recipe, it makes the dish even more filling!
Cowboy Beans Ingredients
Ground Beef: I prefer ground beef in this recipe; but, you could definitely try ground turkey as a substitute.
Bacon: Cook and crumble the bacon before adding it to the pot. To make this easy (with little clean-up), bake the bacon ahead of time on an aluminum foil-lined baking sheet for 18-20 minutes at 415°F.
Seasonings: I added a little bit of garlic salt and onion powder to the mix.
Baked Beans: Choose two 28-ounce cans of your favorite brands of baked beans. We used Bush’s Original Baked Beans.
Barbecue Sauce: As with baked beans, choose your favorite kind of barbecue sauce. Or, use this homemade BBQ sauce.
How to Store Cowboy Beans
To store cowboy beans, first, let them cool to room temperature. Then, store them in an airtight container in the refrigerator for 3-4 days.
Can I Freeze Baked Beans?
Yes! This recipe does make quite a bit, so you can easily freeze the leftovers. Be sure to let the side dish cool completely before putting it into a freezer-safe container. Label and date the container; they will last up to 6 months.
More Side Dishes
Cowboy Beans
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced (approximately 1 cup)
- 1 green bell pepper, diced (approximately 1 cup)
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- 8 slices bacon, cooked and crumbled
- ¼ cup brown sugar (this is optional – you could omit)
- 2 cans (28 ounces each) baked beans, we used Bush's Original Baked Beans
- ½ cup barbecue sauce
- 2 tablespoons dijon mustard
Instructions
- Preheat oven to 350°F.
- In a 4 quart, heavy bottom, oven-safe pot (like a Dutch oven) over medium heat, add ground beef, onion, bell pepper, garlic salt, and onion powder. Cook until the hamburger is no longer pink. Drain the excess liquid.
- Add cooked bacon crumbles, brown sugar, baked beans, barbecue sauce, and dijon mustard. Stir to incorporate all ingredients.
- Cover and bake for 1 hour. (When done, the beans should be hot and bubbly and thickened.) Serve warm.
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Did you make this recipe?
You can tag me at @iamhomesteader.
What do you think about black beans instead of baked beans? I was looking for black bean recipes, since I have a bag of black beans.. and this recipe came up. Do you think it would change the flavor too much? I have everything else, including kailbasa, and I’ll also be making cornbread. Just trying to decide if I want to attempt substituting it. I was really looking for a black bean recipe, but this looks delicious.
I made this last night. Used red pepper instead of a green one. Was so very good. Glad to know I can freeze the left overs. Definitely will make again. Thank you for the recipe.
i don’t have a Dutch Oven so can this be made in my Slow Cooker and for how long would you cook it?
Sure – here you go:
Instructions:
Cook the Ground Beef:
In a skillet over medium heat, add the ground beef, diced onion, bell pepper, garlic salt, and onion powder. Cook until the ground beef is browned and no longer pink, and the vegetables are softened. Drain any excess fat.
Assemble in the Slow Cooker:
Transfer the cooked beef mixture to the slow cooker.
Add the cooked bacon crumbles, brown sugar (if using), baked beans, barbecue sauce, and Dijon mustard. Stir everything together until well combined.
Cook:
Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours. The beans should be hot, bubbly, and thickened when done.
Serve:
Once cooked, give the beans a good stir and serve warm.
Tips:
If you prefer a thicker consistency, you can remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
Adjust the sweetness by adding or omitting the brown sugar according to your taste preference.
This method lets the flavors meld beautifully over a slow, steady cook!
Great bean dish!
I omitted the green pepper and added 1TBSP of apple cider vinegar for a slight tang. Used 1 can original Bushs beans and 1 can Bushs boston baked beans
Easy and good recipe I will make again and again
Oh lord… I just had a flashback… My dad loved a very stripped down version of this. Just the hamburger, onion, celery, and beans. Absolutely nothing else, no spices, or BBQ sauce… He called it “Bean Sh!t” and it was dinner, not a side dish. I hated it because it was so dry and bland…
This looks really good and I’ll have to try it soon… and will be sending this recipe to my brother!
Sandi, I love your story! Made me laugh and think about my dad and some of the questionable things he called food, lol. If I ever make bean sh!t I’ll think if you and your dad😉❤️
Made them for a Fourth of July picnic. I usually just have beans out of the can and there’s always some leftover but these are all gone with just a bit left. everybody loved them thanks.
Amanda…
My veteran friends loved it so much, i am making it again. I am using the sweet heat bush’s beans and sweet and tangy baby rays to give it a little zing. Damn it’s good!
Good taste between with the barbecue sauce and bacon
I plan on making this today but I wonder if you can have it as a main dish with cornbread on the side?
No. If you do, each individual bean will form a metallic coating and then explode like shrapnel, likely injuring everyone at the table.
Obviously you can have whatever you want as a side dish. A bread, noodles, kraft dinner, veggies, a snickers bar.
But yes, my jackassery aside, cornbread is an amazing side for this. I’d maybe eliminate the the brown sugar in the recipe if your cornbread is also sweet.
This is the best comment to a question like this!
These sound delicious. Do you drain the canned beans before mixing with other ingredients? Thank you.
No, don’t drain the baked beans. 🙂
Since yu are using some veggies in this recipe there has to be a cooking time and at what temp,Or did I miss it?
I read one hour at 350
Delicious! I made them for a going away party, and they were a big hit. Usually if I have to bring baked beans to an event, I get stuck with a bunch of leftovers. Only a small bowl of these were left. I made them in a crock pot, and it worked perfectly. Will be making them again!
Can this recipe be made ahead and stored in a roaster pan overnight?
Sure.
Best side dish for a cookout. We add kielbasa to make it hardier
Would you do the same if you wanted to do this in a crock pot.
Hi Amanda…
I want to make this recipe for about 15 veterans from my VFW group. How many servings does your recipe give? Should I double or triple your recipe? Thanks for any reply.
Hi John, I think you could double the recipe and be safe. Very kind of you to prepare this for veterans!
Thanks Amanda…
I will double the recipe. Would I have to double the bake time as well? Thanks for your help.
…John
I make this all the time now. Pretty much in one cast iron skillet. Chop up the bacon, get it oiling the pan. toss in onions and pepper. Let them get soft, just sear the ground beef all mixed with everything else. Toss in all the other stuff, pour the beans on last. Stir and let it simmer on low until it thickens.
Cut the recipe in half and just let it simmer on the stove for a half an hour and still really yummy.
Sooooo good! Will definitely make again and again!
Can I can my leftovers?
I don’t see why not, but you’d need to pressure can for meat/bean times which is 75 minutes pints or 90 minutes quarts. Cannot be water bathed.