This Southwestern-inspired cowboy baked beans recipe is a must for your next BBQ. A mix of bean varieties simmers with ground beef in a tangy barbecue sauce, then bakes topped with crispy bacon for a rich, satisfying side or a crowd-pleasing main.
Serve these cowboy baked beans at cookouts, potlucks, or family dinners. They’re easy to prepare, hearty, and full of protein, making them a reliable comfort food that fills a crowd. This is a classic, versatile recipe that’s simple enough for weeknights yet bold enough for gatherings.
Why this recipe works
These cowboy baked beans hit the mark for several reasons:
- Quick and straightforward to make
- Deep, smoky-sweet flavors from barbecue sauce, molasses, and bacon
- Hearty and filling thanks to multiple bean types and ground beef
- Uses pantry staples you likely already have on hand
Varieties of beans to use
Almost any canned bean will work, and mixing different types adds texture and flavor complexity. Popular choices for cowboy baked beans include:
- Butter beans (lima) – silky texture and a mild, buttery flavor
- Navy beans – small, mild, and slightly nutty
- Black beans – dense with a robust taste
- Kidney beans – slightly sweet and firm (commonly red kidney beans)
- Pinto beans – creamy with an earthy, nutty flavor
- Red beans – lighter and a touch sweet compared with kidney beans
Other ingredients
Along with the beans, gather these ingredients to build the sauce and savory base:
- Bacon
- Ground beef
- Onion
- Garlic
- Barbecue sauce (choose a tangy variety)
- Brown sugar
- Molasses
- Balsamic vinegar
- Dry ground mustard
- Worcestershire sauce
- Chili powder
- Salt and pepper
- Shredded cheddar cheese (optional for serving)
Instructions
Follow these straightforward steps to prepare the dish.
Step 1: Prepare
Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish or a large Dutch oven with nonstick spray.
Step 2: Cook bacon
Heat a large, deep skillet or stockpot over medium-high heat. Reserve half the bacon uncooked for topping. Add the other half and cook until crispy. Remove, crumble, and set aside. Drain excess fat from the skillet.
Step 3: Brown ground beef
Add the ground beef to the skillet and cook, breaking it up, until no longer pink, about 2–3 minutes.
Step 4: Sauté onion and garlic
Push the beef to the edges of the skillet and add the diced onion. Cook until translucent, then stir in the minced garlic and the crumbled cooked bacon.
Step 5: Combine the rest of the ingredients
Drain the canned beans thoroughly. Add all drained beans, barbecue sauce, brown sugar, molasses, balsamic vinegar, dry mustard, Worcestershire sauce, chili powder, salt, and pepper to the skillet. Stir until evenly combined.
Step 6: Bake
Spread the mixture into the prepared baking dish. Arrange the remaining uncooked bacon across the top. Bake at 350°F for 50–60 minutes, until bubbly and the bacon is cooked through. If desired, sprinkle shredded cheddar over the beans during the last few minutes of baking to melt.
Tips for success
- Always drain canned beans well before adding to prevent a watery bake.
- Add shredded cheddar or pepper jack for extra richness.
- A dollop of sour cream adds creaminess when serving.
- For hands-off cooking, assemble in a slow cooker and cook on low for several hours.
- Use lean ground turkey and turkey bacon for a lighter version.
- Bake in a cast-iron skillet for a rustic presentation and even heat.
FAQ
What should I serve with cowboy baked beans?
These beans can stand alone as an entree or pair well with rice, scrambled eggs, grilled meats, or smoked ribs. They’re also a classic BBQ side.
Can I substitute the bacon?
Yes. Turkey bacon, pancetta, or crumbled sausage are good alternatives. Omitting bacon still leaves a flavorful dish thanks to the beef and seasonings.
What else to try
This recipe pairs beautifully with smoked or grilled meats. For a lighter side, try a fresh guacamole with tomatoes and pepperoncini alongside these beans for contrast.
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Cowboy Baked Beans
Cowboy baked beans combine bacon, ground beef, and a smoky-sweet barbecue sauce for a hearty side or main. If you don’t have every bean variety on hand, substitute what’s available.
Ingredients
- 1 pound bacon
- 1 pound ground beef
- 1 onion, diced
- 3–4 garlic cloves, minced
- 1 cup barbecue sauce
- 1 can (15 oz) butter beans, drained
- 1 can (15 oz) navy beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) pinto beans, drained
- 1 can (15 oz) red beans, drained
- 1/4 cup brown sugar
- 1/4 cup molasses
- 2 tbsp balsamic vinegar
- 2 tsp dry ground mustard
- 2 tsp Worcestershire sauce
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 1–2 cups shredded cheddar cheese for serving (optional)
Instructions
- Preheat oven to 350°F and spray a 13 x 9-inch baking dish with nonstick spray.
- Heat a large skillet over medium-high. Reserve half the bacon for topping. Cook the other half until crispy, crumble, and set aside. Drain excess fat.
- Add ground beef and brown, breaking it up, until no longer pink, about 2–3 minutes.
- Push beef to the sides, add diced onion and cook until translucent. Stir in garlic and the cooked bacon.
- Drain the canned beans and add them to the skillet along with barbecue sauce, brown sugar, molasses, balsamic vinegar, dry mustard, Worcestershire, chili powder, salt, and pepper. Stir until combined.
- Transfer to the prepared baking dish, top with reserved raw bacon, and bake 50–60 minutes. Optional: add shredded cheese near the end to melt.
Notes
- Use a tangy barbecue sauce for best flavor.
- Substitute ground turkey and turkey bacon for a lighter version.
Nutrition Information:
Yield: 12 • Serving Size: 1 • Calories: 561 • Total Fat: 27g • Saturated Fat: 11g • Trans Fat: 1g • Unsaturated Fat: 14g • Cholesterol: 90mg • Sodium: 1668mg • Carbohydrates: 49g • Fiber: 6g • Sugar: 28g • Protein: 34g
Nutrition information is an estimate and may vary.