Rootin’ Tootin’ Cowboy Beans: The Unforgettable BBQ Side That Vanishes in 10 Minutes Flat

Foodies, friends, and barbecue aficionados alike, gather ’round, because we’re about to dive into a dish so insistently fantastic it’s as if it’s got gravity at any outdoor gathering. Get rid of your ordinary sides cowboy beans are the mythical pot of comfort that gets cleared from the table faster than you can utter, “Another helping, please!” It’s not a side, it’s a decadent work of art that’s the epitome of backyard grill-outs and good times.

The Flavor Fusion: Not Quite Baked Beans, Not Quite Chili

Cowboy beans are the ultimate mix a dramatic blend of bacon, beef, and beans with tangy and sweet barbecue sauce. Spicy peppers, onions, and smoky spices heavily season the beans, which pair nicely as a side dish for the smoked brisket, potato salad, and slaw. Whether it’s Memorial Day, the Fourth of July, or just a backyard barbecue, cowboy beans are a hearty southwestern staple.

Multi-Layered Ingredients for Flavorful Taste

The magic begins with thick-cut bacon, pan-fried to a crispy depth. The onions and bell peppers take over after the bacon is discarded, cooking until tender to golden. Lean ground beef, garlic, smoky chili powder, and paprika come next. The combination brings a meaty depth to the dish that makes it jump from side dish to star.

Pan Roasted Brussels Sprouts with Bacon

This easy recipe creates a flavorful side dish featuring pan-roasted Brussels sprouts with crispy bacon. By cooking bacon and then using its rendered fat with butter to sauté halved Brussels sprouts and onions, the dish develops rich, savory notes. Seasoned to taste and finished with chopped bacon, it's a quick and delicious addition to any meal.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 1126 kcal

Equipment

• 1 Large Skillet Preferably a heavy-bottomed cast iron or stainless steel skillet for even heat distribution and good searing.
• 1 Cutting Board
• 1 Chef's knife
• 1 Tongs or Spatula For turning bacon and stirring vegetables.
• 1 Paper Towel-Lined Plate For draining crispy bacon.

Ingredients

  

Main

• 4 strips thick-cut bacon
• 2 tablespoons butter
• 1 pound Brussels sprouts halved
• 1/2 large onion chopped
• Salt and freshly ground black pepper

Instructions

 

• Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

Notes

Achieving a deep golden-brown sear on the Brussels sprouts is crucial for developing their rich, nutty flavor; avoid overcrowding the pan to ensure proper caramelization. Utilizing the rendered bacon fat not only imparts an incredible depth of smoky flavor but also helps in crisping the sprouts. For best results, use a heavy-bottomed skillet that retains heat well. Seasoning at the end allows you to adjust to taste, balancing the saltiness from the bacon. Consider a splash of balsamic glaze or a squeeze of fresh lemon juice at the end for an added layer of acidity and brightness, which beautifully cuts through the richness of the bacon and butter.

The Bean Medley

The cornerstone of cowboy beans, of course, is the beans four types to be exact. Handy and versatile canned beans are the convenience food here. This recipe invites pinto, cannellini, kidney, and black beans. Feel free to substitute: butter beans, lima beans, and navy beans are all fine options. Just use four (15-ounce) cans for perfect harmony.

Homemade BBQ Sauce

This recipe guides you in crafting a rich and flavorful homemade BBQ sauce. It combines classic ingredients like ketchup, molasses, and brown sugar with the smoky heat of chipotle peppers, creating a versatile condiment perfect for grilling or dipping. The process involves sautéing aromatics then simmering all ingredients to meld the flavors.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course lunch/dinner

Cuisine American

Servings 2 people

Calories 811.1 kcal

Equipment

• 1 Saucepan Medium-sized, heavy-bottomed
• 1 Whisk or Heatproof Spatula For stirring and combining ingredients
• 1 Cutting Board
• 1 Chef's knife For mincing garlic and dicing onion
• 1 Measuring Cups and Spoons

Ingredients

  

Main

• 1 tablespoon canola oil
• 2 cloves garlic minced
• 1/2 onion diced
• 1 cup ketchup
• 1/3 cup molasses
• 1/3 cup brown sugar
• 4 tablespoons minced chipotle peppers in adobo sauce
• 4 tablespoons distilled vinegar
• 1 tablespoon Worcestershire sauce
• Dash salt

Instructions

 

• Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).

Notes

Achieving the right balance is key for BBQ sauce. Taste as you go, especially after simmering, to adjust sweetness (more brown sugar/molasses), acidity (more vinegar), or heat (more chipotle). Ensure a gentle simmer; too high heat can scorch the sugars. For a smoother sauce, you can blend it with an immersion blender once cooled slightly. Letting it rest overnight allows flavors to meld beautifully, enhancing its complexity. Always cook down the aromatics (garlic, onion) slowly to soften them and build a flavorful base without burning.

A Sauce That Sings

The hold-together magic is provided by a robust homemade barbecue sauce. Made from scratch out of ketchup, brown sugar, cider vinegar, mustard, Worcestershire sauce, and hot sauce, this pungent sweet spread is highly versatile. Adjust to taste with additional mustard or hot sauce. Once combined with reserved bacon, it’s oven-ready or can snuggle into a slow cooker for hassle-free completion.

What’s in a Name?

Why do they call them cowboy beans? Speculations run rampant. Although the name honors pioneer days and chuckwagons, the use of canned ingredients gives this a modern spin on a classic. Beans were traditionally simmered slowly all day with meat scraps by trail cooks. Although this version is simpler, it still captures bold, comfort flavors in line with its pioneer roots.

The Best Green Beans Ever

This recipe transforms simple green beans into a flavorful side dish by slow-cooking them with bacon grease or butter, garlic, onion, and red bell pepper in chicken broth until tender. Allowing the liquid to reduce creates rich, caramelized aromatics that enhance the beans.

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Cook Time 10 minutes mins

Total Time 40 minutes mins

Course lunch/dinner

Cuisine French

Servings 6 people

Calories 553.9 kcal

Equipment

• 1 Large Skillet with Lid
• 1 Cutting Board
• 1 Chef's knife
• 1 Wooden Spoon or Spatula For stirring
• 1 Measuring Cups and Spoons

Ingredients

  

Main

• 1 pound green beans
• 2 tablespoons bacon grease can substitute 2 tablespoons butter
• 2 cloves garlic minced
• 1 large onion chopped
• 1 cup chicken broth plus more if needed
• 1/2 cup chopped red bell pepper
• 1/2 to 1 teaspoon kosher salt can substitute regular table salt, use 1/4 to 1/2 teaspoon
• Ground black pepper

Instructions

 

• Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
• Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.

Notes

Using good quality bacon grease adds significant depth of flavor, but butter works well for a milder taste. Don't overcrowd the skillet; cook in batches if necessary. The cracked lid is key for slow simmering while allowing some steam to escape, concentrating flavors. Cook time for the beans is flexible based on desired tenderness – cook longer for softer beans, less for a crisper texture. Allowing the liquid to fully evaporate at the end helps caramelize the onions and peppers, adding sweetness and complexity.

Make-Ahead Friendly

Cowboy beans are wonderful to make ahead. They reheat beautifully in a slow cooker or on the stovetop. Chilis and stews improve with age, so making them the night before enables the flavor to mature. If the sauce is too thick, thin it out with 1/4 to 1/2 cup water.

• Beef: 90% lean ground beef works great, but feel free to sub in ground pork, sausage, turkey, or chicken.
• Onions: The only essential vegetable here, onions add depth and aroma. Chop to your preferred size for texture control.
• Beans: Butter beans, kidney beans, black beans mix it up! Just keep the total to four 15–16 ounce cans.
• Sauce: In-house, our barbecue sauce is made with brown sugar, ketchup, vinegar, and mustard, but you can modify. Replace the sugar with molasses or leave it out for a dry finish.

Simple Preparation

Start with browning beef and onions and then removing excess fat. Add mixture to a slow cooker, sauce and beans, and cook 4–5 hours on low. Or, cooking with an oven-safe pot, cook bacon, reserve, sauté onions and garlic, add beef, drain grease, and combine all. Bake uncovered 45 minutes at 350°F.

Reader Favorites

Praise from readers about this recipe:

• Paul: “Excellent version of Cowboy Beans! Everyone was in line for seconds.”
• Christy: “Fixed this for a family reunion delicious!”
• Durreta: “Missed my original recipe and found this one by accident perfect!”
• William: “My family enjoyed these. Having again this weekend for Memorial Day.”
• Betty: “Delicious. You just need to add cornbread and sweet tea.”

Three Bean and Beef Chili

This easy, hearty chili recipe features extra-lean ground beef, three types of beans (black, kidney, pinto), and a robust blend of aromatic vegetables, cumin, and chipotle in adobo sauce. Simmered in crushed tomatoes, it yields a flavorful and comforting one-pot meal, perfect for serving a crowd or meal prepping.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course lunch/dinner

Cuisine American

Servings 10 people

Calories 2436.3 kcal

Equipment

• 1 Large Pot or Dutch Oven Essential for simmering chili
• 1 Chef's knife For dicing vegetables
• 1 Cutting Board For safe vegetable preparation
• 1 Wooden Spoon or Spatula For stirring and breaking up meat
• 1 Measuring Spoons and Cups For accurate ingredient measurement

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

To achieve a rich depth of flavor, ensure a good sear on the ground beef before adding liquids, breaking it up sufficiently for even browning. For enhanced aromatics, sauté the cumin with the vegetables briefly before introducing the beef. When working with chipotle in adobo, remember its potency; taste and adjust the amount of adobo sauce to your preferred spice level. A finely minced chipotle distributes heat more evenly. Don't skip the simmering time; it allows flavors to meld beautifully. This chili benefits from resting before serving, allowing the flavors to deepen further. Serve with fresh cilantro, a dollop of sour cream, or shredded cheese for added richness and texture.

Customization Options

• Meat Lovers: Add richness of flavor with up to a pound of bacon, or use chorizo, ham, or smoked sausage as a substitute.
• Veggie Add-ins: Add sweetness and color with bell peppers, or add some spice with poblanos and jalapeño peppers. Pickled jalapeños give a subtle kick without overwhelming.
• Spice Mix-ins: Add extra paprika, garlic powder, black pepper, onion powder, or taco seasoning to taste.
• Beans Variations: Limit to four cans, but mix and match the types navy, lima, or butter beans all perform well. Drain them first if they are not sauced.
• Alternate Proteins: Ground pork, sausage, turkey, or chicken all substitute well. Smoke sausage for more flavor.
• Sauce Adjustments: Like sweeter? Add molasses, honey, or maple syrup, adding 1 tablespoon at a time. Need more smoke? Experiment with 1–2 teaspoons liquid smoke. Substitute ketchup with BBQ sauce for change of pace.
• Thickening Hints: Add a cornstarch slurry (1–2 tablespoons of cornstarch dissolved in water) to thicken as needed. Cook an additional few minutes until consistency is reached.
• Dry Bean Substitute: Substitute less than 1 cup dried beans for each can, soak or quick-soak, and cook thoroughly before using.

Serving Suggestions

Cowboy beans are more than a side dish. They’re great with burgers, hot dogs, brisket, pulled pork, ribs, or as a main course on their own. Serve them up with potato salad, coleslaw, mac and cheese, or corn on the cob. For a less heavy spread, include grilled veggies or a green salad.

• Pro Tip: Serve them in small paper cups or bowls for easy serving at parties.

Dinner Tonight: West Indian Rice and Beans Recipe

This recipe provides a straightforward method for preparing West Indian rice and beans. It combines kidney beans, coconut milk, vegetable broth, and spices like thyme and allspice with rice, simmered until tender and finished with fresh green onions. It's a flavorful and satisfying vegetarian dish.

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Course lunch/dinner

Cuisine Indian, Mediterranean

Servings 4 people

Calories 1374.6 kcal

Equipment

• 1 Saucepan or Pot Medium size with a lid
• 1 Measuring Cups and Spoons
• 1 Cutting Board
• 1 Chef's knife

Ingredients

  

Main

• 2 cups vegetable broth
• 1 can 15-ounce kidney beans, drained and rinsed
• 1 cup canned unsweetened coconut milk
• 1 jalapeño deseeded and minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• 3/4 cup medium-grain white rice
• 1 cup thinly sliced green onions

Instructions

 

• Drain and rinse the canned kidney beans thoroughly under cold water.
• Deseed and mince the jalapeño pepper.
• Combine the vegetable broth, drained kidney beans, coconut milk, minced jalapeño, dried thyme, and ground allspice in a medium saucepan or pot.
• Bring the mixture to a gentle simmer over medium heat.
• Stir in the medium-grain white rice.
• Cover the pot with a lid and reduce the heat to low.
• Simmer for 18-20 minutes, or until the rice is cooked and the liquid has been absorbed.
• Remove the pot from the heat and let it stand, covered, for 5-10 minutes.
• Thinly slice the green onions.
• Stir most of the sliced green onions into the rice and beans, reserving some for garnish before serving.

Notes

Ensure the kidney beans are thoroughly drained and rinsed to remove excess starch and sodium. Using medium-grain white rice is specified and helps achieve the desired texture; avoid substitution if possible. Adjust the amount of minced jalapeño or include the seeds for more heat, according to preference. Simmer gently once the rice is added to prevent sticking and ensure even cooking. Allowing the pot to rest off the heat for 5-10 minutes after cooking allows the rice to fully absorb any remaining liquid and become fluffy.

Refrigerating and Reheating

Refrigerate after chilling thoroughly. Store in airtight container in the fridge for 4–7 days. Reheat stovetop over medium-low heat for 10–15 minutes, adding water as necessary. Slow cookers and ovens also excell (375 for 20 minutes covered).

For longer storage, freeze in airtight containers for 3–4 months. Thaw overnight in fridge and warm carefully. The texture and flavor will be intact.

• Never drain excess grease from meat.
• Clean canned beans to reduce sodium levels.
• Don’t worry about exact can sizes 15 to 16 ounces is okay.
• Employ food tents during outdoor entertaining to prevent insects.
• Refrigerate and store dishes in the shade within an hour.
• Package leftovers properly with ice packs or insulated containers.

Cowboy beans are the kind of dish that reminds you of a bygone era, has big flavor without the fuss, and turns out great every time. Whether you’re feeding a crowd or just wanting comfort, they’ll be your go-to. With their versatility and make-ahead ease, they have everything you’ll need for your next potluck, family reunion, or outdoor party.