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Judy John

Texas Cowboy Baked Beans Recipe

Texas cowboy baked beans bring bold smoky flavor, hearty beans, and a thick sweet-savory sauce with a touch of heat. Perfect for cookouts and gatherings.
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: 314
Ingredients Equipment Method Notes

Ingredients
  

Beans
  • 3 15-oz cans pinto beans drained
  • 2 15-oz cans kidney beans drained
Texas Sauce
  • 1 cup barbecue sauce smoky style
  • 1/2 cup ketchup
  • 1/3 cup brown sugar packed
  • 2 tbsp molasses
  • 1 tbsp yellow mustard
  • 1 medium onion diced
  • 1 jalapeno jalapeno minced
  • 1 tsp chili 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 jalapeno in a skillet for 5 minutes until softened.
  3. Stir in barbecue sauce, ketchup, brown sugar, molasses, mustard, chili powder, and pepper until smooth.
  4. Add drained beans and fold gently so beans remain whole.
  5. Transfer mixture to baking dish and spread evenly.
  6. Cover and bake 45 minutes until bubbling and fragrant.
  7. Uncover and bake 30 to 35 minutes 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 bake longer. Freeze cooled portions up to 2 months. Stir gently during assembly to prevent broken beans. Add bacon, brisket bits, or extra chile for flavor changes. Refrigerate leftovers up to 5 days.