Easy Cowboy Beans Bacon Beef (Print Version)
Beans with bacon and beef simmer in barbecue sauce for a hearty, smoky dish full of rustic flavor.
# Ingredients:
→ Vegetables and Aromatics
01 -
1 medium yellow onion, diced (approximately 180 g)
02 -
1 medium green bell pepper, diced (approximately 130 g)
03 -
3 cloves garlic, finely chopped
→ Meats
04 -
225 g sliced bacon, cut into 0.5 cm pieces
05 -
450 g lean ground beef (85% lean)
→ Beans
06 -
425 g can pinto beans, drained and rinsed
07 -
425 g can kidney beans, drained and rinsed
08 -
425 g can cannellini beans, drained and rinsed
→ Seasonings and Sauces
09 -
1 tablespoon chili powder
10 -
1⁄8 teaspoon cayenne pepper (optional)
11 -
1 teaspoon kosher salt, plus more to taste
12 -
1⁄4 teaspoon freshly ground black pepper
13 -
240 ml water
14 -
60 ml tomato-based barbecue sauce
15 -
50 g packed light or dark brown sugar
16 -
60 ml ketchup
17 -
1 tablespoon Dijon mustard
→ Optional Toppings
18 -
Sour cream
19 -
Thinly sliced scallions
# Steps:
01 -
Arrange a rack in the centre of the oven and preheat to 180°C. Dice the onion and bell pepper, finely chop the garlic, and cut the bacon into 0.5 cm pieces. Drain and rinse all beans.
02 -
Place the bacon in a Dutch oven over medium heat and cook, stirring occasionally, until browned and crisp, 7–10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Discard all but 1 tablespoon of bacon fat from the pot.
03 -
Add onion and green bell pepper to the pot. Cook over medium heat, stirring occasionally, until softened, about 5–7 minutes. Stir in garlic, chili powder, and cayenne pepper if using; cook, stirring often, until fragrant, about 1 minute.
04 -
Add ground beef, kosher salt, and black pepper to the pot. Cook, breaking up the meat and scraping the pot, until beef is cooked through and browned, 4–5 minutes.
05 -
Add drained pinto beans, kidney beans, cannellini beans, reserved bacon, water, barbecue sauce, brown sugar, ketchup, and Dijon mustard. Stir thoroughly to combine and bring to a gentle simmer.
06 -
Cover the Dutch oven and transfer to the oven. Bake at 180°C until flavours are combined and sauce thickens, approximately 45 minutes. Taste and season with additional kosher salt as needed.
07 -
Ladle cowboy beans into bowls and garnish with sour cream and sliced scallions as desired.
# Notes:
01 -
For a spicier dish, increase cayenne pepper or add hot sauce at serving.
02 -
Leftovers store well refrigerated for up to 3 days and can be reheated gently.