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Judy John

Spicy Cowboy Baked Beans Recipe

Spicy cowboy baked beans deliver smoky sweetness, hearty beans, and a confident chile kick. This easy baked side turns thick, glossy, and crowd pleasing.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

Beans
  • 3 15-oz cans pinto beans drained
  • 2 15-oz cans kidney beans drained
Spicy Sauce
  • 1 cup barbecue sauce
  • 1/2 cup ketchup
  • 1/3 cup brown sugar packed
  • 2 tbsp molasses
  • 2 tbsp yellow mustard
  • 1 medium onion diced
  • 2 medium jalapenos seeded and minced
  • 1 tsp chipotle powder
  • 1/2 tsp black pepper

Equipment

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

Method
 

  1. Heat oven to 325°F and grease a baking dish.
  2. Cook onion and jalapenos in a skillet for 4 minutes until fragrant and slightly soft.
  3. Stir in barbecue sauce, ketchup, brown sugar, molasses, mustard, chipotle powder, and pepper until smooth.
  4. Add drained beans and fold gently so they stay whole.
  5. Transfer mixture to baking dish and level the top.
  6. Cover and bake 45 minutes until hot and bubbling.
  7. Uncover and bake 25 to 30 minutes more until sauce thickens and edges caramelize.
  8. Rest 10 minutes, then serve warm.

Notes

For softer beans, keep covered longer. For crispier sticky edges, uncover earlier and extend baking time. Freeze cooled portions up to 2 months. Stir gently during assembly to prevent broken beans. Add cayenne, bacon, or honey for flavor changes. Refrigerate leftovers up to 5 days.