Hearty, smoky, and loaded with comforting flavors, this Cowboy Baked Beans recipe brings together beef, bacon, and beans in a tangy-sweet sauce that’s perfect for feeding a crowd.
Whether you’re throwing a backyard BBQ or prepping for a potluck, this one-dish wonder delivers serious flavor with minimal fuss. Serve it hot, straight from the oven or your slow cooker.
Core Ingredients in Cowboy Baked Beans That Make It Unforgettable
- Applewood smoked bacon – Infuses the dish with a deep, smoky richness that balances the sweetness of the sauce.
- Ground beef – Adds hearty, savory depth that transforms baked beans into a filling main dish.
- Yellow onion – Brings aromatic sweetness and texture once sautéed with the bacon drippings.
- Garlic – Just a couple of cloves give this dish a rustic, homemade depth that enhances every bite.
- Baked beans (undrained) – The sweet and saucy base that ties all the ingredients together.
- Kidney, black, and cannellini beans (drained) – A colorful medley of beans for a satisfying variety in texture and flavor.
- Brown sugar – Adds molasses-like richness that melds beautifully with the savory components.
- Apple cider vinegar – Cuts through the sweetness to give a subtle tang that keeps the flavors balanced.
- Ketchup and yellow mustard – The dynamic duo that delivers classic barbecue-style flavor with just the right zing.
How to Make Cowboy Baked Beans (Just a Quick Peek!)
Start by browning chopped applewood bacon in a cast iron pot or skillet. Sauté onion and garlic in the bacon drippings, then add the ground beef and cook until browned.
Mix in your canned beans—baked, kidney, black, and cannellini—followed by the brown sugar, apple cider vinegar, ketchup, and mustard. Stir everything together until well combined.
Transfer to a deep casserole dish or slow cooker. Bake at 350°F for about 1½ hours, or slow cook on low for 2 hours until bubbly and thickened. Serve piping hot!
Tips & Variations for Cowboy Baked Beans That’ll Wow a Crowd
For the most flavor, use applewood smoked bacon—it’s the key to the dish’s signature smokiness. Prefer a bolder kick? A splash of liquid smoke or chipotle powder can take things up a notch. If you’re looking to reduce sweetness, cut back on the brown sugar or opt for unsweetened baked beans.
Don’t feel locked into specific beans—lima, pinto, or navy beans work well, too. And while this version calls for canned beans for convenience, you can soak and cook dried beans ahead of time for a homestyle touch. For a vegetarian twist, omit the meat and up the bean and veggie count.
Storing and Reheating Cowboy Baked Beans
Once cooled, store leftovers in an airtight container in the fridge for up to 4 days. To reheat, spoon into a baking dish, cover with foil, and warm in a 375°F oven for about 20 minutes. These beans also freeze beautifully—portion into freezer-safe bags, freeze flat, and thaw overnight in the fridge before reheating. Perfect for future potlucks or easy weeknight sides!
Cowboy Baked Beans
Ingredients
- 1 cup ketchup
- 48 ounces baked beans undrained
- 1 tablespoon yellow mustard
- 32 ounces black beans drained
- 32 ounces kidney beans drained
- ¼ cup brown sugar
- 1 lb ground beef
- 2 cloves garlic minced
- ¼ cup apple cider vinegar
- 16 ounces cannellini beans drained
- 1 large yellow onion chopped
- 1 lb applewood smoked bacon
Instructions
- Choose your cooking method: either a slow cooker or an oven. Opt for a large, deep casserole dish or a heavy cast iron Dutch oven if baking. Slow cookers work well for serving directly and maintaining warmth for extended periods.
- Slice the raw bacon into small bits and render it over medium heat in a cast iron skillet or Dutch oven. Stir frequently with a wooden spoon. For efficiency, cut the bacon directly into the pot using kitchen scissors.
- Once the bacon crisps, extract it using a slotted spoon, placing it in a bowl. Retain the rendered fat in the pan. Add the diced onion and sauté for about 5 to 6 minutes until it softens and becomes translucent. Incorporate the minced garlic, cooking for an additional minute.
- Add the ground beef to the pan and cook thoroughly until browned, approximately 6 to 8 minutes. Return the cooked bacon to the pan with the beef, onion, and garlic.
- Pour in the undrained baked beans, then stir in the drained kidney beans, cannellini beans, and black beans. Mix in the brown sugar, apple cider vinegar, ketchup, and yellow mustard, blending everything together evenly.
- Transfer the mixture into your chosen cooking vessel. A standard 9×13-inch dish is generally insufficient in depth, so use a larger container.
- For slow cooker preparation, set on low and cook for 2 hours. For oven baking, cover and bake at 350°F for 1½ hours. Serve while hot.
Notes
Applewood smoked bacon enhances the depth of flavor; increasing the quantity or incorporating a dash of liquid smoke may amplify the smokiness.
Apple cider vinegar offsets the sweetness introduced by brown sugar and the beans’ sauce. For a less sweet dish, reduce the brown sugar.
Substituting other beans like butter (lima), pork and beans, navy, or pinto is effective. This recipe favors canned beans for convenience and texture consistency. Serving Idea
Distribute individual portions in disposable paper bowls or cups with spoons for easy handling at events. Leftovers
Store in an airtight container in the refrigerator. To reheat, place in a covered casserole dish and bake at 375°F for 20 minutes.
