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.
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.