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Judy John

Cheesy Cowboy Baked Beans Recipe

Cheesy cowboy baked beans layer rich smoky beans with melted cheese for a hearty crowd-pleasing side. Gooey topping meets thick glossy sauce in every bite.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 356
Ingredients Equipment Method Notes

Ingredients
  

Beans
  • 3 15-oz cans pinto beans drained
  • 2 15-oz cans navy beans drained
Sauce
  • 1 cup barbecue sauce
  • 1/2 cup ketchup
  • 1/3 cup brown sugar packed
  • 2 tbsp molasses
  • 1 tbsp yellow mustard
  • 1 medium onion diced
  • 1/2 tsp black pepper
Cheese Topping
  • 2 cups cheddar cheese shredded
  • 1/2 cup monterey jack cheese shredded

Equipment

  • Mixing Bowl
  • Baking Dish
  • Saucepan
  • Wooden Spoon
  • Cheese Grater
  • Measuring Cups
  • Can Opener
  • Oven
  • Freezer
  • Tray

Method
 

  1. Heat oven to 325°F and grease a baking dish.
  2. Cook onion in a saucepan for 5 minutes until soft.
  3. Stir in barbecue sauce, ketchup, brown sugar, molasses, mustard, and pepper until smooth and glossy.
  4. Add drained beans and fold gently to coat evenly.
  5. Transfer mixture to baking dish and spread level.
  6. Cover and bake 45 minutes until hot and bubbling.
  7. Uncover, top with cheeses, and bake 20 to 25 minutes until melted with golden spots.
  8. Rest 10 minutes so sauce thickens slightly, then serve warm.

Notes

For softer texture, keep covered longer. For crispier cheesy edges, uncover earlier and broil briefly if desired. Freeze cooled bean base without cheese up to 2 months. Stir gently during assembly to keep beans whole. Try pepper jack or smoked gouda for flavor changes. Refrigerate leftovers up to 5 days.