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Judy John

Cowboy Baked Beans Recipe

Cowboy baked beans combine hearty beans, beef, bacon, and a sweet smoky sauce. This bold side dish bakes thick, savory, and perfect for gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

Meat Base
  • 8 slices bacon chopped
  • 1 lb ground beef lean
  • 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 starting to crisp. Transfer bacon aside, leaving a little fat.
  3. Add beef and onion. Cook until browned and onion softens. Drain excess grease.
  4. Stir in barbecue sauce, ketchup, brown sugar, mustard, vinegar, paprika, and pepper.
  5. Add beans and reserved bacon. Fold gently until evenly coated.
  6. Transfer mixture to baking dish. Cover and bake 45 minutes.
  7. Uncover and bake 25 to 30 minutes until bubbling and thick.
  8. Rest 10 minutes before serving so sauce sets slightly.

Notes

For softer beans, bake covered longer with a splash of water. For crispier top edges, uncover earlier and bake longer. Freeze cooled portions up to 2 months. Stir gently during assembly to keep beans intact. Add jalapeno, chipotle, or maple syrup for flavor changes. Store covered in the refrigerator up to 5 days.