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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
Total Time 4 hours 10 minutes
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.