Cowboy Beans
Directions
- 1Preheat oven to 350°F.
- 2Set half of the uncooked bacon aside for topping. Cook the remaining half of the bacon over medium heat until crisp. Remove with a slotted spoon and set aside. Drain all fat except 1 tablespoon. Crumble bacon.
- 3Add ground beef and onion to the same pan and cook over medium heat until no pink remains, drain any fat.
- 4Combine all ingredients in a 9x13 pan and mix well. Top with remaining uncooked bacon and brush bacon with remaining bbq sauce.
- 5Bake uncovered for 45-50 minutes or until bacon is crisp.
Ingredients
- 1 pound bacon
- 1 pound lean ground beef
- 1 large onion, diced
- 30 ounces canned red kidney beans, drained and rinsed
- 30 ounces pork and beans
- 15 ounces canned pinto beans, drained and rinsed
- 15 ounces canned great northern beans, drained and rinsed
- 1 1/3 cup tomato sauce
- 1/2 cup brown sugar
- 1/2 cup barbecue sauce
- 2 tablespoons barbecue sauce for topping
- 1/3 cup ketchup
- 3 tablespoons apple cider vinegar
- 2 tablespoons yellow mustard
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Equipment
panslotted spoon9x13 pan
Tips
- Feel free to add black beans, split peas, or even garbanzo beans for a boost of nutrition and texture.
- Substitute ground beef with leftover steak, cubes of ham, or slices of Polish sausage.
- Experiment by adding bell peppers, diced tomatoes, or jalapenos for a real cowboy kick.
- For a saucier dish, sauce ingredients can be doubled.
- Store leftovers tightly covered in the refrigerator for 3-4 days.
- To freeze, ladle chilled beans into a zippered bag, label with date, and lay flat.
