Cowboy Beans Recipe

Cowboy beans are smoky, sweet, and hearty — the perfect side dish for BBQ, game day, or an easy comfort-food dinner. They’re packed with flavor from bacon, barbecue sauce, and warm spices, and they’re simple to make in one pot.

Why Make This Recipe

This recipe is filling, budget-friendly, and great for feeding a crowd. You can make it with canned beans for speed or dry beans if you want the classic slow-cooked texture.

How To Make Cowboy Beans

Ingredients:

For the beans

• 1 lb dry pinto beans (or 3 cans, drained and rinsed)
• 8 oz bacon, chopped
• 1 large onion, diced
• 1 green bell pepper, diced
• 3–4 garlic cloves, minced
• 1 jalapeño, finely chopped (optional)

For the sauce

• 1/2 cup barbecue sauce
• 1/4 cup molasses (or brown sugar)
• 2 tbsp mustard
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp liquid smoke (optional)
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper, to taste
• 4 cups broth (for dry beans) or 1 cup broth (for canned)

Directions:

1. Cook bacon + veggies: In a large pot or Dutch oven, cook bacon until crispy. Remove a little bacon for topping. Add onion, bell pepper, garlic, and jalapeño and cook until softened.
2. Add sauce: Stir in BBQ sauce, molasses, mustard, vinegar, Worcestershire, liquid smoke (optional), and spices. Simmer 2 minutes.
3. Add beans + cook:
   • Dry beans: add beans + 4 cups broth. Bring to a boil, then simmer covered 1.5–2 hours (add more liquid if needed).
   • Canned beans: add beans + 1 cup broth. Simmer uncovered 30–45 minutes until thick.

Prep Time And Nutrition Facts

Using canned beans, this recipe takes about 15 minutes to prep and 45–60 minutes to cook (about 1 hour total). It makes about 6–8 servings, and each serving is roughly 320 calories (depending on bacon and sauce brands).

How To Serve Cowboy Beans

Serve warm as a side with burgers, ribs, pulled chicken, or cornbread. They’re also great spooned over baked potatoes or rice.

How To Store Cowboy Beans

Cool completely, then store in an airtight container in the fridge for 4–5 days. Freeze for up to 3 months. Reheat on the stove with a splash of broth or water.

Tips To Make Cowboy Beans

• For thicker beans, simmer uncovered at the end.
• Taste at the end and adjust: more vinegar = brighter, more BBQ/molasses = sweeter.
• If using canned beans, rinse well to reduce salt.

Health And Benefits Of This Recipe

Beans are a great source of fiber and plant protein, which makes this dish filling. You can lighten it up by using less bacon, low-sugar BBQ sauce, or turkey bacon.

Variation (If Any)

• Add cooked ground beef for extra “cowboy” style.
• Swap pinto beans for a mix (kidney + navy + black beans).
• Make it spicy: add cayenne or extra jalapeño.

FAQs

1. Can I use canned beans? Yes — it’s the fastest option and still tastes great.
2. Do I have to soak dry beans? It’s recommended for even cooking, but you can use a quick-soak method.
3. Can I make cowboy beans in a slow cooker? Yes — cook bacon/veg first, then slow cook everything on low 6–8 hours.
4. How do I make them thicker? Simmer uncovered longer at the end.
5. Can I freeze cowboy beans? Yes, freeze up to 3 months.
6. Can I make it vegetarian? Yes — skip bacon and add smoked paprika + a little extra seasoning.
7. What goes best with cowboy beans? BBQ meats, cornbread, burgers, grilled chicken, or baked potatoes.

Cowboy Beans

Cowboy beans are smoky, sweet, and hearty, perfect as a side dish for BBQ or comfort food dinners. Packed with flavor from bacon and spices, they're easy to make in one pot.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Comfort Food, Side Dish

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the beans

• 1 lb dry pinto beans (or 3 cans, drained and rinsed) Use canned beans for quicker prep.
• 8 oz bacon, chopped Reserve a little bacon for topping.
• 1 large onion, diced
• 3-4 cloves garlic, minced
• 1 jalapeño, finely chopped (optional)

For the sauce

• 1/2 cup barbecue sauce
• 1/4 cup molasses (or brown sugar)
• 2 tbsp mustard
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp liquid smoke (optional)
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• to taste Salt and pepper
• 4 cups broth (for dry beans) or 1 cup broth (for canned)

Method

 

Cooking the Beans

1. In a large pot or Dutch oven, cook bacon until crispy. Remove a little bacon for topping. Add onion, bell pepper, garlic, and jalapeño and cook until softened.
2. Stir in BBQ sauce, molasses, mustard, vinegar, Worcestershire, liquid smoke (optional), and spices. Simmer for 2 minutes.
3. For dry beans, add beans and 4 cups broth. Bring to a boil, then simmer covered for 1.5 to 2 hours. Add more liquid if needed.
4. For canned beans, add beans and 1 cup broth. Simmer uncovered for 30 to 45 minutes until thick.

Notes

For thicker beans, simmer uncovered at the end. Adjust flavors to taste, using more vinegar for brightness or more BBQ/molasses for sweetness.