Picture this: the sun shining, the grill crackling, and the wispy aroma of barbecue hanging in the breeze. Summer at its finest, a backyard barbecue where friends and family gather ’round tasty grub. Barbecues at my house in New England always lead to a warm argument about the best side dishes to go along with the evening’s stars. While I am quite aware that good old-fashioned baked beans, as sweetly saccharine as they themselves can be, are something of an institution in these surroundings, I have always had the feeling they were ever so slightly too sweet for my own personal taste. That was until the day I learned about cowboy beans a rich meaty, strongly intense side dish that forever altered the barbecue for me and now underpins each potluck to which I attend.
Cowboy beans are a side dish, but they’re an epiphany. This sweet-and-savory mixture of beans, ground beef, bacon, and sweet-and-tangy barbecue sauce is a taste sensation that will satisfy the multitudes in full, being consumed from the plate in mere moments. What makes this recipe so phenomenal is that it is so versatile: it can be the secondary side dish to grilled meats or a main course in itself. And, and the great thing about it, they all come together in more than an hour with ingredients you likely have stocked away in your pantry, so it’s a cinch for weeknight supper or holiday gatherings. Whether you’re a barbecue grill master or a home cook wanting to wow, cowboy beans are your ticket to a memorable supper.
In this article, we’ll cut to the heart of cowboy beans, delving into their deep flavors, versatility, and ease of preparation. From the perfect combination of beans to the smoky, meaty magic that defines the dish, we’re going to do it all in an effort to figure out how to get it down pat. Along the way, we’ll borrow inspiration from a family classic like Pioneer Woman’s Cowboy Beans and offer some suggestions on how to modify it to your own taste. So preheat your oven, grab your Dutch oven, and join me on a gastronomic journey deep into the American heartland of the Wild West with each delicious bite.
The Magic of Cowboy Beans: A Delicious Foundation
Cowboy beans are a symphony of flavors, skillfully combining sweet, savory, and smoky. The recipe begins with a crunchy base of thick-cut, if available, bacon cooked until golden and fragrant. This bacon drippings are the basis for the onions and bell peppers to cook in, caramelizing into a sweet, seasoned bed on which to build the remainder of the recipe. Lean ground beef and garlic are added as well, browning beautifully and seasoned with smoky paprika and chili powder. This initial step is important because this is what makes cowboy beans memorable with its rich, layered taste.
The beans are the stars and variety is the essence. Having four varieties pinto, cannellini, kidney, and black beans creates texture and visual contrast. Canned beans are a convenience and are a simple option, with the same sense of deep satisfaction as dried beans but in much less time. The best part of this recipe is that it is very versatile; you can use whatever beans you like, so long as you have four 15-ounce cans. It is this combination which not only gives each mouthful a contrast but also acts to fill out the dish enough so that you can serve it as a meal in itself or use it as part of a barbecue buffet.
It is here that cowboy beans really come into their own. Spice-of-life BBQ sauce, reduced from ketchup, brown sugar, cider vinegar, mustard, Worcestershire sauce, with a dash of hot sauce added, brings salty, sweet depth without folding the whole thing. To this is added the utilitarian bacon of the first chef for smoky crumble. A stir, and into the oven goes the dish, where spices mingle into a rich, even stew. A mix of spices such as such renders cowboy beans a highly versatile dish that is served along with brisket, potato salad, or coleslaw to add some zing to any summer barbecue.
Why Cowboy Beans Are Called Cowboy Beans
The origin of “cowboy beans” is not very mystical and romanticized, but true origin is forgotten. The dish supposedly was consumed by pioneers and cowboys who crossed the American West. Beans were great trail food: cheap, nutritious, and quick to cook over a campfire. Mixed with hearty meat and fine gravy, cowboy beans were the substance from which all-day cattle drives were fashioned, and easily incorporated into the mythology of the rugged, capable cowboy existence.
The history is as rich as the flavor. The etymology of the term “cowboy” itself was from Spanish “vaquero,” which came from “vaca” (cow), a testament to the influence of the Spanish tradition of cattle-raising on American ranching tradition. Already by the mid-19th century, the term “cowboy” was even being used to refer to the American West cowboys, and their plain, satiating food like cowboy beans became synonymous with their way of life. Timelessness of the dish is that it has the capability to induce this feeling of simplicity and ruggedness, and thus it has endured as a comfort food till date.
Cowboy beans are not an olden-day relic; they are a testament to home cooking’s ruggedness. The make-ahead flavor is a luxury of our times, since the flavor gets formed fully overnight and is therefore all the more delightful to leave in the morning the next day. Whether prepared Dutch oven or slow cooker style, these are ideal beans for potlucks, where depth of flavor and heat may be coaxed out. If the sauce has become too thick as it sat, a few drops of water instantly return it to its ideal consistency, so every serving tastes as great as the first.
Mastering the Recipe: Techniques for Success
It’s all about technique to achieve the perfect pot of cowboy beans. Start by preheating your oven to 350°F and heating a tablespoon of olive oil in a 5-quart Dutch oven over medium heat on the stovetop. Add in ground beef, bacon, onion, and garlic, browning the meat and cooking the aromatics until they become softened. Drain off excess liquid here so as not to have a watered-down dish, leaving a full-flavored, rich foundation. This initial browning is where the alchemy begins, laying the foundation for a comforting, rich stew.
Cowboy Baked Beans
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot For sautéing and mixing ingredients
- 1 Large Oven-Safe Baking Dish For baking the beans
- 1 Chef’s knife
- 1 Cutting Board
- 1 Measuring Cups/Spoons For accurate ingredient measurements
Ingredients
Main
- 4 28 ounce cans pork and beans
- 1 pound bacon chopped into small pieces
- 1 large onion chopped
- 1 large green bell pepper chopped
- 1 cup ketchup
- 1 cup brown sugar packed
Instructions
- Preheat your oven to 325°F (160°C).
- Chop the bacon into small pieces, and dice the large onion and green bell pepper.
- In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until it is crispy. Remove the cooked bacon with a slotted spoon, reserving about 2 tablespoons of drippings in the pot.
- Add the chopped onion and bell pepper to the reserved bacon drippings in the pot and sauté until softened, about 5-7 minutes.
- Stir in the 4 cans of pork and beans, 1 cup of ketchup, and 1 cup of packed brown sugar into the pot with the sautéed vegetables. Add the cooked bacon back to the mixture.
- Bring the bean mixture to a gentle simmer, stirring well to ensure all ingredients are thoroughly combined.
- Carefully transfer the bean mixture from the pot to a large oven-safe baking dish.
- Cover the baking dish tightly with aluminum foil and bake for 2 hours.
- Remove the foil and continue baking for an additional 30-45 minutes, or until the beans are thick and bubbly, and a slight crust forms on top.
- Let the Cowboy Baked Beans rest for 10-15 minutes before serving to allow the flavors to meld and the sauce to set to the perfect consistency.
Notes
Now, add in your beans, barbecue sauce, brown sugar, and spices, including a splash of liquid smoke for that campfire flavor. If you’re using a pre-made sauce like Sweet Baby Ray’s, enhance it with mustard, Worcestershire, and cider vinegar for a tangy kick. When all ingredients are in there nicely mixed with each other, cover the Dutch oven and bake for 45 minutes. This one baking time is when flavors blend, creaming mixture together making one smooth filling dish. The outcome is steaming hot, cozy bowl of beans that has just as good taste, great for any time.
Don’t rush, patience is a virtue. Let the bacon crisp and aromatics tenderize so their full flavor potential can be realized. For an ultra easy substitute, after browning simply combine all to a slow cooker and low simmer 4–5 hours or high 2–3 hours. This keeps your oven out of commission while providing even heat, perfect for potlucks. Serve over biscuits or cornbread for a champion meal that will impress.
Personalizing Your Cowboy Beans
One of the greatest things about cowboy beans: they’re very versatile. What kind of beans you use is a great place to begin to substitute pork and beans with pinto, navy, kidney, black, or great northern beans, or add some in to add a little extra texture.
Three Bean and Beef Chili
Equipment
- 1 Large Pot or Dutch Oven Essential for simmering chili
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Heat-Resistant Spatula For stirring and breaking up meat
- 1 Measuring Spoons
Ingredients
Main
- 1 tablespoon olive oil
- 1 onion diced (1 cup)
- 1 red bell pepper diced (1 cup)
- 2 carrots diced (1/2 cup)
- 2 teaspoons ground cumin
- 1 pound extra-lean ground beef 90 percent lean
- One 28-ounce can crushed tomatoes
- 2 cups water
- 1 chipotle chile in adobo sauce seeded and minced
- 2 teaspoons adobo sauce from the can of chipotles
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- One 15.5-ounce can black beans drained and rinsed
- One 15.5-ounce can kidney beans drained and rinsed
- One 15.5-ounce can pinto beans drained and rinsed
Instructions
- Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Notes
Drain them when using plain canned beans so you don’t overdo the richness of the dish. This versatility translates into the ability to make the dish to whatever is in your cupboard or what you enjoy, and every batch becomes a work of art in itself.
- Bean Variety: Pinto, navy, kidney, black, or great northern beans may be used separately or combined for mixed texture.
- Drain Canned Beans: Drain plain canned beans always to maintain the thick, hearty texture of the dish.
- Make It Your Own: Modify the recipe according to your pantry or taste so that a personal treasure is had each time.
Sweating? Spice it up with peppers to add some burst of flavor and texture. A cup of bell peppers contributes some crunch and mild sweetness, and ¼ cup of jalapeños, serranos, or poblanos contributes some kick. Saute them along with the onions in advance so that their flavors can blend.
Cowboy Spaghetti recipes
Equipment
- 1 Large Pot For cooking spaghetti
- 1 Large Skillet or Dutch Oven For preparing the meat sauce
- 1 Chef’s knife For chopping vegetables and bacon
- 1 Cutting Board For safe and efficient prep work
- 1 Colander For draining cooked pasta
Ingredients
Main
- salt
- freshly ground pepper
- 1 pound spaghetti
- 1 tablespoon olive oil
- 3 slices bacon
- 1 pound ground sirloin
- 1 onion chopped
- 4 cloves garlic chopped
- 2 teaspoons hot sauce
- 2 tablespoons Worcestershire sauce
- 1/2 cup beer
- 1 14 ounce can crushed fire roasted tomatoes
- 1 8 ounce can tomato sauce
- 8 ounces cheddar cheese shredded
- 4 scallions sliced
Instructions
- Bring a large pot of heavily salted water to a boil; cook spaghetti according to package directions until al dente. Drain, reserving about 1 cup of the pasta water.
- While pasta cooks, in a large skillet or Dutch oven, cook the bacon over medium heat until crisp. Remove bacon, reserving rendered fat in the pan. Crumble bacon and set aside for garnish.
- Add olive oil and ground sirloin to the skillet. Brown the sirloin, breaking it up with a spoon, until no pink remains. Drain any excessive fat, leaving a small amount for flavor.
- Add chopped onion to the skillet and sauté until softened, about 3-5 minutes. Stir in chopped garlic and cook for another minute until fragrant.
- Deglaze the pan with beer, scraping up any browned bits from the bottom. Allow it to simmer and reduce for 1-2 minutes.
- Stir in hot sauce, Worcestershire sauce, crushed fire-roasted tomatoes, and tomato sauce. Bring the mixture to a gentle simmer.
- Reduce heat to low, cover, and let the sauce simmer for at least 15-20 minutes, allowing flavors to meld. Season generously with salt and freshly ground pepper to taste.
- Add the cooked spaghetti directly to the sauce, tossing to combine thoroughly. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
- Stir in most of the shredded cheddar cheese until melted and creamy, reserving some for garnish.
- Serve hot, garnished with the crumbled bacon, remaining shredded cheddar cheese, and sliced scallions.
Notes
For sweetness, taste and adjust leave out the brown sugar for a savory or add honey, molasses, or maple syrup one tablespoon at a time for a sweet finish. Tuning such allows you to prepare a dish to your exact taste. For the meat category, cowboy beans can be tailored with extra protein. Make them robust with additional bacon, steak bites, or smoked sausage. Add a teaspoon or two of liquid smoke to introduce more campfire flavor, particularly if smoked meats are not an option. These additions make the dish substantial enough to serve as a main course, satisfying even the hungriest guests. With cowboy beans, you’re the chef, and the possibilities are endless.
Serving and Storing Cowboy Beans
Cowboy beans are a contradictory dish, shining in multiple capacities. As a main course, they’re a great match for cornbread or biscuits and adding sour cream, shredded cheese, diced onions, or crushed Fritos just makes them even more enticing. Grilled steak, pulled pork sandwiches, or baked ham are improved with that BBQ, savory flavor as a side dish. They’re a wonderful surprise but delicious dip, too, served with tortilla chips and other snacks such as spinach artichoke dip or deviled eggs.
Their make-ahead ease is a hostess’s best friend. Prep them the evening before and allow flavors to mellow and intensify while they stand overnight, so they even taste better. Store leftovers in the refrigerator in an airtight container for 4–5 days or in the freezer for 3–4 months. Reheat by microwaving for a single serving, oven at 275°F for a large serving, or air fryer at 350–400°F for a 3–4 minute quickie. Include a bit of water that will dilute the sauce, if desired, so every successive bite is as tasty as the first.
For potlucks, your slow cooker is your host. Brown the ingredients ahead, then place them in a 4–7 quart slow cooker and let them cook away, warming the dish and having it ready to go. Effortless prep lets you mingle at the party as the beans work their magic. As a main course, side dish, or dip, cowboy beans unite people with their soothing, crowd-pleasing flavor.
Final Thoughts
Cowboy beans are not just a dish, but a salute to the hearty, comfort food intensity of America’s West. From smoky, meaty flavor to build-your-own enjoyment, they capture the resourcefulness and hospitality of cowboy culture. Serve them at a picnic during summer or as a hot, weeknight dinner, and these beans will be the stars that evening, all sorts clamoring for the recipe. So pick up your ingredients, relish the freedom to customize them, and allow cowboy beans to bring a bit of frontier flavor before.
