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Judy John

Bacon Cowboy Baked Beans Recipe

Bacon cowboy baked beans combine smoky bacon, hearty beans, and bold sweet sauce. This rich side dish bakes thick, savory, and perfect for gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 332
Ingredients Equipment Method Notes

Ingredients
  

Meat Base
  • 12 slices bacon chopped
  • 1 medium yellow onion diced
Beans And Sauce
  • 2 15-oz cans pinto beans drained
  • 2 15-oz cans kidney beans drained
  • 1 cup barbecue sauce
  • 3/4 cup ketchup
  • 1/3 cup brown sugar packed
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper

Equipment

  • Mixing Bowl
  • Skillet
  • Dutch Oven
  • Baking Dish
  • Wooden Spoon
  • Measuring Cups
  • Oven
  • Freezer
  • Tray
  • Knife

Method
 

  1. Heat oven to 325°F.
  2. Cook bacon in a skillet until crisp-edged. Reserve 2 tablespoons drippings.
  3. Add onion to drippings and cook until soft.
  4. Stir in barbecue sauce, ketchup, brown sugar, mustard, vinegar, paprika, and pepper.
  5. Add beans and most of the bacon. Fold gently until coated.
  6. Transfer to baking dish. Sprinkle remaining bacon on top.
  7. Cover and bake 50 minutes. Uncover and bake 25 to 30 minutes more until thick.
  8. Rest 10 minutes before serving for best texture.

Notes

For softer beans, keep covered longer and add a splash of water. For crispier bacon top, uncover earlier. Freeze cooled portions up to 2 months. Stir gently during assembly so beans stay whole. Add jalapeno, chipotle, or maple syrup for flavor twists. Store covered in the refrigerator up to 5 days.