Texas Cowboy Baked Beans: The Ultimate BBQ Crowd-Pleaser That Disappears in Minutes

Okay, everyone, come close, because if there’s one thing that really is in the vein of a good old fashioned party, a hot summer barbecue, or simply just a plain ol’ family meal that has everyone reaching for seconds, it’s these amazing Texas Cowboy Baked Beans.

These aren’t your average side dish; they’re a showstopper, a conversation starter, and a recipe that people will be asking for seconds, thirds, and the recipe itself before you can even get out the word “enchanted.” You know a dish is a winner when it’s been devoured in two minutes flat, and that’s what these beans do. They’re that good!

What are Cowboy Baked Beans too-good-to-be-true? It starts with an outstanding base: rich browned hamburger meat and crunchy applewood smoked bacon. Ground beef adds these beans to heavenly with a meal by themselves. It’s that heavenly savory mix that provides an unforgettable taste experience.

Not a matter of personal taste! I originally found them at a birthday party at a friend’s house and was addicted from the very first time I ate them. I have since worked on my own recipe, and now it’s a new favorite recipe of mine. It’s simple, quick, and surprisingly inexpensive to prepare.

These incredible beans are a complete staple for any occasion whatsoever. Whether it’s a simple Tuesday night dinner, a holiday feast, or a summer picnic, somehow they find their way onto the menu. Whether referred to as calico beans or hamburger baked beans, it is irrelevant because they’re always the same: comfort food at its finest.

Building the Flavour Foundation

It begins with applewood smoked bacon if you can obtain it. It adds a full, smoky flavor that sends the beans over the top. Add a bit more if you are a bacon fanatic, or liquid smoke for added depth.

Here is the ground meat. One pound 85/15 combination is ideal, but lean beef or substitutes such as turkey, chicken, pork, or sausage work. The rich meat turns the dish into a main course when served with cornbread or biscuits.

Then the aromatics: two minced cloves of garlic and a minced yellow onion. They provide sweetness and pungency, essential in developing robust flavour. Adding them brings the whole dish to life.

Cowboy Beans

This hearty recipe creates rich, flavorful cowboy beans by simmering pinto beans with ham hock, garlic, and jalapeño. Separately, bacon, onion, and chorizo are cooked and then combined with the tender beans, creating a deeply savory and satisfying dish perfect as a main course or side.

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Prep Time 7 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 22 minutes mins

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 2606 kcal

Equipment

• 1 Large Stockpot or Saucepan For simmering the beans
• 1 Large Saute Pan For cooking bacon, onion, and chorizo
• 1 Slotted Spoon For transferring cooked ingredients
• 1 Cutting Board
• 1 Chef's knife

Ingredients

  

Main

• 2 cups pinto beans cleaned, soaked overnight in a non-reactive bowl and drained; liquid discarded
• 1 ham hock
• 1 bay leaf
• 3 cloves garlic peeled
• 1 whole jalapeno chile
• 5 cups water
• 2/3 cup finely chopped white onion
• 2 slices thick-cut bacon finely chopped
• 4 ounces pork chorizo casing removed
• Salt and freshly ground black pepper

Instructions

 

• In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking). Turn off the heat.
• Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes. Add onion and cook for about 3 minutes or until translucent. Transfer bacon and onion mixture to the pot with the beans. Wipe pan clean. In same pan cook chorizo over medium heat until crisp, about 1 minutes. Using a slotted spoon, remove the chorizo and drain on paper towels. Add to the beans. Season lightly with salt, if necessary. Stir the beans over medium-high heat until heated through. Remove the bay leaf and ham hock and discard. Ladle into bowls and serve.
• Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans. Proceed as above but reduce the cooking time to 1 hour.

Notes

1. Bean Consistency: During the long simmer, ensure the beans remain submerged and soupy. Add hot water as needed to prevent them from drying out, which can lead to tough beans. An overnight soak is crucial for tender results and reduced cooking time. If using canned beans, rinse them thoroughly to remove excess sodium and starches.
2. Flavor Development: Render the bacon slowly to extract maximum fat and crispness, then sauté the onion in that flavorful fat. This layering of flavors is key. Cook the chorizo until it's nicely browned and slightly crisp for textural contrast and deep savory notes.
3. Seasoning: Ham hocks, bacon, and chorizo all contribute significant saltiness. Adjust the final seasoning carefully, tasting often, as too much added salt can easily ruin the dish.
4. Enhancement: For an extra layer of complexity, consider adding a pinch of smoked paprika with the onion or a tablespoon of apple cider vinegar or lime juice at the very end to brighten the flavors and cut through the richness.

The Beans: A Colourful Medley

We use four different canned beans in this recipe:

• 48 oz baked beans (un-drained)
• 32 oz kidney beans (drained)
• 16 oz cannellini beans (drained)
• 32 oz black beans (drained)

Using canned beans ensures convenience and consistency.

Unlike soaked dry beans, they’re reliably tender and ready to absorb flavour. Feel free to substitute pork and beans, navy, pinto, or lima beans to suit your taste.

Canned beans also provide a pleasing variety of textures and colours. Four 15-ounce cans total is your target, no matter the combination. This flexibility makes the recipe both practical and fun to customise.

Slow Cooker Red Beans and Rice

This recipe delivers a comforting and hearty Slow Cooker Red Beans and Rice. Dried red beans are slow-cooked with smoky andouille sausage, a ham shank, and aromatic vegetables like celery, onion, and bell pepper, seasoned with a blend of classic spices. The dish simmers for hours until the beans are tender, creating a rich and flavorful stew, perfect served over fluffy white rice and garnished with fresh scallions.

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Cook Time 20 minutes mins

Total Time 8 hours hrs 20 minutes mins

Course lunch/dinner

Cuisine Mexican

Servings 8 people

Calories 2962.4 kcal

Equipment

• 1 Slow Cooker
• 1 Cutting Board
• 1 Chef's knife
• 1 Large Spoon or Ladle
• 1 Measuring Cups and Spoons

Ingredients

  

Main

• 1 pound dried red beans
• 1/2 pound andouille sausage chopped
• 3 ribs celery chopped
• 1 smoked ham shank
• 1 medium onion chopped
• 1 large green bell pepper chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon brown sugar
• Kosher salt
• 4 cups chicken stock
• 8 cups cooked long-grain white rice for serving
• 4 scallions chopped

Instructions

 

• In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
• Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.

Notes

For a richer flavor profile, consider browning the andouille sausage and sautéing the chopped vegetables (celery, onion, bell pepper) in a separate pan before adding them to the slow cooker. This step builds a foundational depth through the Maillard reaction that slow cooking alone cannot achieve. While not explicitly stated, rinsing the dried red beans thoroughly before use is crucial. If you desire a thicker, creamier consistency, mash about 1-2 cups of the cooked beans against the side of the slow cooker with a spoon or potato masher before serving. Always taste and adjust seasoning, especially salt, at the end of the cooking process.

Sweet and Tangy Sauce

The sweet and tangy homemade sauce is the glue that holds it all together. Begin with:

• 1/4 cup brown sugar
• 1 cup ketchup
• 1/4 cup apple cider vinegar

It’s a whammy of sweet-tart.

The vinegar prevents the sugars from overpowering, so the sauce won’t be cloying. If you desire, reduce the sugar by a bit for less sweetness. Add two tablespoons yellow mustard (or spicy brown for added kick) and a pinch of Worcestershire sauce. They both add depth and umami to the mixture. Finish it off with garlic powder, onion powder, cayenne pepper, salt, and black pepper to round it off perfectly.

Beef Bourguignon

This Beef Bourguignon recipe guides you through creating a classic French stew featuring tender chuck beef and vegetables, slow-braised in a rich red wine sauce with savory bacon. The dish is simmered to perfection in a Dutch oven, resulting in a deeply flavorful and comforting meal, traditionally served over garlic-rubbed country bread.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course lunch/dinner

Cuisine French

Servings 6 people

Calories 4769.7 kcal

Equipment

• 1 Large Dutch Oven With a tight-fitting lid
• 1 Slotted Spoon For removing solids from fat
• 1 Kitchen Lighter or Matches For igniting Cognac
• 1 Fork For combining butter and flour
• 1 Toaster or Oven For toasting country bread

Ingredients

  

Main

• 1 tablespoon good olive oil
• 8 ounces dry cured center cut applewood smoked bacon diced
• 2 1/2 pounds chuck beef cut into 1-inch cubes
• Kosher salt
• Freshly ground black pepper
• 1 pound carrots sliced diagonally into 1-inch chunks
• 2 yellow onions sliced
• 2 teaspoons chopped garlic 2 cloves
• 1/2 cup Cognac
• 1 750 ml. bottle good dry red wine such as Cote du Rhone or Pinot Noir
• 1 can 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves 1/2 teaspoon dried
• 4 tablespoons unsalted butter at room temperature divided
• 3 tablespoons all-purpose flour
• 1 pound frozen whole onions
• 1 pound fresh mushrooms stems discarded caps thickly sliced
• Country bread or Sour Dough toasted or grilled and rubbed with garlic clove
• 1/2 cup chopped fresh parsley optional

Instructions

 

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
• Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
• To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Notes

For an authentic Beef Bourguignon, focus on depth of flavor. Sear the beef in small batches to achieve a deep brown crust – overcrowding the pan will steam the meat instead of browning it. When adding the Cognac, ensure you scrape up all the flavorful 'fond' from the bottom of the pot; this is critical for a rich sauce. Use a good quality dry red wine; its character will significantly influence the final dish. The beurre manié (butter and flour mixture) should be well combined to prevent lumps when thickening the stew. Beef Bourguignon often tastes even better the next day as flavors continue to meld and deepen.

Oven or Slow Cooker Methods

You have two great options: oven or slow cooker. The slow cooker will warm the beans all day and is ideal for a party. Just put it on low for 2 hours. To bake in the oven, use 350°F. A Dutch oven or deep casserole dish is ideal. Bake covered 1.5 hours to let the flavors meld and the sauce thicken.

For crisper bacon on top, take out during last 10 minutes of baking. Or broil 3 minutes. Smart trick produces signature bacon crunch everyone wants.

Cowboy Bacon Beans

This recipe yields hearty Cowboy Bacon Beans, slow-simmered for ultimate flavor. Pinto beans are cooked with smoky bacon, aromatic bell peppers and onions, and a rich, sweet-savory sauce featuring brown sugar, ketchup, and mustard. The result is tender beans in a thick, luscious gravy, perfect as a robust side or a satisfying main dish.

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Cook Time 10 minutes mins

Total Time 4 hours hrs 10 minutes mins

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 4474.4 kcal

Equipment

• 1 Heavy Pot or Dutch Oven Preferably cast iron for even heat distribution.
• 1 Chef's knife
• 1 Cutting Board
• 1 Wooden Spoon or Spatula For sautéing and stirring.
• 1 Fine-mesh Sieve For rinsing beans.

Ingredients

  

Main

• 4 cups dry pinto beans
• 1 pound thick-cut bacon cut into pieces
• 2 whole green bell peppers diced
• 1 whole onion diced
• 1 cup brown sugar
• 1/4 cup ketchup
• 2 tablespoons mustard
• 1 tablespoon chili powder optional
• 2 teaspoons salt more to taste
• 2 teaspoons black pepper more to taste
• 4 cloves garlic minced

Instructions

 

• Rinse the beans under cold water, sorting out any rocks/particles. Set aside.
• In a heavy pot (cast iron), saute the bacon pieces until halfway cooked and the fat is rendered. Add the green peppers and onions to the pot and cook until starting to get brown, about 3 minutes. Add the beans and cover with water by 1 inch. Bring to a boil, and then add the brown sugar, ketchup, mustard, chili powder, salt, pepper and garlic. Reduce the heat to a simmer, place on the lid and cook until the beans are tender and the liquid is thick 3 to 4 hours.

Notes

For superior texture and reduced cooking time, consider soaking the pinto beans overnight or using a quick-soak method (boil for 5 minutes, then soak for 1 hour). When rendering bacon, ensure enough fat is left to sauté the vegetables, which will build a foundational layer of flavor. Browning the onions and peppers deeply before adding other ingredients will add significant depth. Always simmer beans gently; high heat can cause them to break apart. Monitor liquid levels throughout the long cook time, adding more hot water or stock if needed to keep beans submerged and prevent scorching. Adjust seasoning at the very end, as the bacon and reduction will concentrate flavors.

Assembly and Serving Tips

Start with dicing bacon into small pieces and browning in a skillet or Dutch oven. Drain bacon but reserve drippings. Sauté onion for 5-6 minutes, then garlic for one minute. Brown ground beef after adding and sautéing. Replace bacon in pan, add beans and stir in, and sauce ingredients. Stir very well and into your cooking pan. Keep in mind, regular 9×13 pans are not deep enough go big!

After baking, let the dish rest for 10 minutes. This provides the sauce with some time to set and thicken. The beans are now ready to serve and guaranteed to impress.
Customising Your Cowboy Beans

Tesmole Verde

Tesmole Verde is a traditional Mexican beef and vegetable stew, distinguished by its vibrant green broth flavored with fresh hoja santa, cilantro, and jalapeños. Hearty beef shin and marrow bones are simmered until tender, then combined with various garden vegetables and masa chochoyotes, creating a robust, comforting, and deeply flavorful main course.

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Course lunch/dinner

Cuisine Mexican

Servings 6 people

Calories 3657.7 kcal

Equipment

• 1 Large Stock Pot or Dutch Oven For simmering the beef and assembling the stew.
• 1 Blender Essential for processing the green sauce.
• 1 Large Mixing Bowl For preparing the masa dough.
• 1 Chef's Knife and Cutting Board For all vegetable and beef preparation.
• 1 Fine-Mesh Sieve or Strainer For straining the beef broth.

Ingredients

  

Main

• 1 Tablespoon lard preferably home-rendered
• 1/2 Teaspoon salt
• 1 Cup masa either fresh or reconstituted by mixing 1 cup masa harina with 3/4 cup water
• Small bit of chopped fresh epazote cilantro, or hoja santa (optional)
• 4 Pounds beef shin with morrow bones sawed by the butcher into 2-inch sections
• 2 medium-sized white onions 4 left unpeeled
• 6 garlic cloves 4 left unpeeled
• 2 Teaspoons salt or to taste
• 5 large fresh or 10 dried hoja santa leaves
• 1 small bunch of cilantro
• 4 jalapeño chiles
• 1 Cup shelled fresh lima beans
• 2 ears of corn fresh or frozen, cut into 2-inch rounds
• 1/2 Pound mature green beans topped and tailed, strings removed if necessary
• 2 chayotes peeled, pitted, and cut lengthwise and cut into 1 1/2-inch slices

Instructions

 

• In a large stockpot, combine beef shin with 4 unpeeled onions, 4 unpeeled garlic cloves, and 2 teaspoons salt. Cover with water and simmer gently for 2-3 hours until the beef is very tender, skimming off any foam.
• Remove beef and bones from the broth. Strain the broth through a fine-mesh sieve into a clean pot, discarding the boiled aromatics. Debone and shred the beef, reserving any marrow.
• For the masa chochoyotes, combine masa (fresh or reconstituted), 1 tablespoon lard, 1/2 teaspoon salt, and optional chopped epazote/cilantro/hoja santa in a bowl. Mix until a pliable dough forms. Roll into small, thumb-sized dumplings, optionally pressing an indentation in the center.
• While the beef simmers, char the remaining 2 medium white onions and 2 garlic cloves (peeled) in a dry skillet until softened and lightly browned.
• In a blender, combine the charred onions and garlic, 5 fresh or 10 rehydrated dried hoja santa leaves, 1 small bunch of cilantro, and 4 jalapeño chiles. Add a ladleful of the strained beef broth and blend until completely smooth.
• Bring the strained beef broth to a gentle simmer. Whisk in the blended green sauce.
• Add the prepared chayotes (peeled, pitted, and sliced) and mature green beans (topped, tailed, and strung) to the simmering broth. Cook for 8-10 minutes.
• Next, add the shelled fresh lima beans and corn rounds. Continue to simmer for 5 minutes.
• Gently drop the prepared masa chochoyotes into the simmering stew. Cook for 5-7 minutes, or until they float to the surface and are cooked through.
• Return the shredded beef and reserved marrow to the pot. Stir gently to combine. Taste and adjust salt as needed. Serve hot.

Notes

The success of Tesmole Verde hinges on the rich, gelatinous beef broth; ensure your butcher saws the marrow bones into 2-inch sections for maximum flavor extraction. Skim impurities from the broth regularly for a clean base. When preparing the masa, aim for a pliable, not sticky, dough. Incorporating a small amount of the hot beef broth can enhance flavor and moisture in the chochoyotes. Introduce vegetables according to their cooking times; chayotes and green beans first, followed by lima beans and corn, to prevent overcooking and maintain their texture. The hoja santa is a signature flavor; if fresh is unavailable, dried can be rehydrated, or a blend of other aromatic greens might substitute, though it won't be identical. Taste and adjust salt and chile levels at the end.

Need to make the recipe your own? Replace your bean of choice navy, pinto, pork and beans, or limas. Any four 15-ounce cans will do just fine.

Substitute the meat. Try ground chicken, turkey, sausage, or pork. Each contributes a personality to the dish.

Add jalapeños or bell peppers for an added kick and flavor. Saute them with your onions for the best flavor. Add maple syrup or other mustards to provide more sweetness or tartness to the sauce.

Tony's Chicken Tenders with Honey Mustard Sauce

This recipe provides a simple method for preparing classic crispy chicken tenders with a flavorful seasoned panko crust. Served with a homemade tangy-sweet honey mustard dipping sauce, these tenders are perfect as an appetizer or main course for an easy, family-friendly meal. The process involves breading chicken strips and deep-frying them until golden brown.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course lunch/dinner

Cuisine American

Servings 3 people

Calories 5159.3 kcal

Equipment

• 1 Large heavy-bottomed pot For deep frying
• 1 Deep-Fry Thermometer Crucial for maintaining oil temperature
• 3 Shallow Bowls For the breading station (flour, egg, panko)
• 1 Sheet Tray Lined with paper towels for draining fried chicken
• 1 Whisk For beating eggs and preparing the sauce

Ingredients

  

Main

• Peanut oil for frying
• 2 pounds boneless skinless chicken breasts
• 3 eggs
• 1 cup all-purpose flour
• 2 cups panko bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon lemon-pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Honey Mustard recipe follows
• 1/2 cup Dijon mustard
• 1/2 cup honey
• 2 tablespoons mayonnaise
• 1 tablespoons lemon juice
• Salt and pepper

Instructions

 

• Preheat oil to 350 degrees F.
• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.

Notes

Maintaining the oil temperature at a consistent 350°F (175°C) is paramount for perfectly crispy, non-greasy tenders; use a deep-fry thermometer and adjust heat as needed. Fry in small batches to avoid overcrowding, which drops oil temperature and results in soggy chicken. The seasoned panko is the core flavor driver, ensure even coating. For an extra tender result, consider a brief buttermilk soak before breading. Ensure adequate drainage on a paper-towel-lined sheet tray. The honey mustard sauce can be prepared in advance and chilled for optimal flavor.

Some ideas for serving

These beans are versatile:

• Serve them as a warm main over cornbread or biscuits.
• Serve them alongside go-to BBQ fare: burgers, hot dogs, pulled pork, roast chicken.
• Serve them with old-school sides such as coleslaw, corn on the cob, macaroni salad, or a fresh green salad.

For a party, serve them in miniature paper bowls for ease. This remains tidy and easy for mingling guests.

Cowboy Baked Beans

This hearty Cowboy Baked Beans recipe delivers a rich, smoky, and sweet-savory side dish perfect for gatherings. It features tender pork and beans combined with crispy bacon, sautéed onions, and bell peppers, all simmered in a tangy-sweet sauce of ketchup and brown sugar, then baked slowly to perfection.

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Total Time 3 hours hrs 15 minutes mins

Course lunch/dinner

Cuisine American

Servings 16 people

Calories 12796.8 kcal

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

Render bacon slowly over medium-low heat to extract maximum flavor and achieve crispness; reserve some drippings for sautéing. Don't rush sautéing onions and bell peppers; cook them until softened and lightly caramelized for a deep flavor base. Balance the sweetness from brown sugar with the tang of ketchup, tasting and adjusting before baking. For an extra layer of smoky flavor, consider adding a dash of liquid smoke or smoked paprika. The long, slow baking time is crucial for the beans to absorb all flavors and thicken properly. Cover for most of the baking to prevent drying, uncovering for the last 30 minutes for a slight caramelized top.

Storage, Make-Ahead, and Food Safety Tips

They even taste wonderful the second day. Make ahead, refrigerate for 24 hours, and bake as desired. Don’t top with bacon until baking time so it will crisp. Refrigerator leftovers 3-4 days in airtight container. Reheat well in microwave or oven. Freeze cooled beans in containers or bags for long-term storage with room for expansion.

Reheat: Defrost overnight and oven bake 250–300°F for 30–45 minutes. Or reheat individual portions 1–2 minutes in the microwave. Flavours age well.

Offer food safety at outdoor gatherings. Use food tents, chill cold sides with ice packs, and avoid direct sunlight. Chill foods within an hour in hot weather. Reheat leftovers each time.

Cheesy Green Beans with Bacon

This recipe creates a hearty and flavorful dish combining tender green beans with crispy bacon, sautéed mushrooms, and onions, all enveloped in a creamy processed cheese sauce. It's a rich and comforting side, or even a main course, that comes together in under an hour, offering a satisfying blend of textures and savory notes.

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Total Time 40 minutes mins

Course lunch/dinner

Cuisine American

Servings 10 people

Calories 3401 kcal

Equipment

• 1 Large Skillet or Dutch Oven For cooking bacon, sautéing vegetables, and combining ingredients
• 1 Slotted Spoon For removing cooked bacon from fat
• 1 Chef's knife For chopping onion and possibly mushrooms
• 1 Cutting Board For preparing vegetables
• 1 Measuring Cup For water and cheese sauce

Ingredients

  

Main

• 10 slices bacon
• 2 16 ounce packages frozen cut green beans
• 1 cup water
• 1 pound sliced fresh mushrooms
• 0.75 cup chopped onion
• 0.75 teaspoon ground black pepper
• 1 16 ounce jar processed cheese sauce

Instructions

 

• In a large skillet or Dutch oven, cook bacon slices over medium heat until crispy.
• Remove cooked bacon with a slotted spoon, place on paper towels to drain, and crumble once cooled. Reserve about 2 tablespoons of bacon grease in the skillet.
• Add sliced fresh mushrooms and chopped onion to the skillet with reserved bacon grease. Sauté over medium heat until mushrooms are browned and onions are softened, about 5-7 minutes.
• Stir in the frozen cut green beans and 1 cup of water into the skillet. Bring to a boil.
• Reduce heat, cover, and simmer for 10-15 minutes, or until green beans are tender. Drain any excess liquid if necessary.
• Stir in the processed cheese sauce and ground black pepper. Cook over low heat, stirring constantly, until the cheese sauce is heated through and well combined. Do not boil.
• Fold in the crumbled cooked bacon.
• Serve warm immediately.

Notes

For superior flavor, ensure bacon is rendered until crisp and then remove, reserving a portion of the fat for sautéing the mushrooms and onions. This foundation builds depth. When adding the cheese sauce, stir constantly over low heat to ensure a smooth, uniform texture and prevent it from breaking. Consider using fresh, blanched green beans instead of frozen for a more vibrant color and crisp-tender bite. A pinch of red pepper flakes could add a subtle kick, and a sprinkle of fresh parsley or chives before serving would enhance presentation and freshness.

These Cowboy Baked Beans are rugged, safe, and delicious ideal for big parties. They will not easily spoil such as the mayonnaise-based foods, and therefore they are healthy and delicious for your next party. Now ride on over, and get prepared for rave reviews and empty plates!