Instructions
- In a large skillet, cook the diced bacon over medium heat until crispy. Using a slotted spoon, remove the bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon grease in the skillet.
- Add the ground beef to the skillet with the reserved bacon grease. Cook over medium-high heat, breaking up the meat with a spoon, until browned and cooked through. Drain off any excess grease.
- Add the chopped onion to the skillet with the ground beef and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Transfer the cooked ground beef, onion, and garlic mixture to a 6-quart or larger slow cooker.
- To the slow cooker, add the drained and rinsed pinto beans, drained and rinsed kidney beans, and the can of pork and beans (undrained).
- In a medium bowl, whisk together the tomato sauce, ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, smoked paprika, dry mustard, and black pepper until well combined.
- Pour the sauce mixture over the beans and meat in the slow cooker. Stir everything gently to combine, ensuring all ingredients are well incorporated and coated with the sauce.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the beans are tender, and the sauce has thickened and flavors have melded.
- During the last 30 minutes of cooking, stir in half of the crispy bacon (reserve the other half for garnish).
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with the remaining crispy bacon.
Cooking Tips and Variations
For truly exceptional Cowboy Beans, don’t skip the step of browning your meats. Searing the ground beef creates a rich, caramelized flavor that a slow cooker alone can’t achieve, and rendering the bacon adds a layer of smoky depth that is absolutely essential. Make sure to drain off any excessive fat after browning to prevent the beans from becoming greasy. When it comes to the beans themselves, feel free to get creative! While pinto and kidney beans are classics, you can easily swap in or add other varieties like great northern, navy, or cannellini beans for different textures and flavors. Just ensure they are all canned and rinsed (except for the pork and beans) for consistency. If you prefer a richer, darker sauce, you can add an extra tablespoon of molasses. For a spicier kick, a pinch of cayenne pepper or a diced jalapeño (seeded for less heat) can be added with the onions. And don’t be afraid to experiment with different types of liquid smoke if you want an even more intense smoky flavor – just start with a small amount and add more to taste.
To deepen the “cowboy” flavor, consider adding a tablespoon of your favorite BBQ sauce to the mixture along with the other sauce ingredients. For a vegetarian twist, you can omit the ground beef and bacon, and instead use plant-based ground crumbles and smoked tofu or liquid smoke to replicate the savory and smoky notes. You might also want to add extra vegetables like diced bell peppers or corn during the last hour of cooking for added color and nutrition. If you find the sauce is too thin after the cooking time, you can remove the lid for the last hour of cooking to allow some moisture to evaporate, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 30 minutes of cooking to help thicken it. Conversely, if it’s too thick, a splash of beef broth or water will loosen it up. Remember, the beauty of slow cooking is that flavors only get better with time, so don’t rush the process!
Storage and Reheating
Cowboy Beans are fantastic for meal prep and taste even better the next day as the flavors have more time to meld. To store, allow the beans to cool completely before transferring them to an airtight container. They will keep well in the refrigerator for up to 4-5 days. For longer storage, Cowboy Beans freeze beautifully. Portion them into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace if using containers, as the liquid will expand when frozen. They can be frozen for up to 3 months. Thaw frozen beans overnight in the refrigerator before reheating.
To reheat, you have several options. For individual servings, microwave on high, stirring occasionally, until heated through. For larger quantities, gently reheat on the stovetop over medium-low heat, stirring frequently to prevent sticking, until simmering and hot. If the beans seem too thick after reheating, you can add a splash of water or beef broth to reach your desired consistency. When reheating from frozen, it’s best to thaw first, but you can also reheat directly from frozen on the stovetop over very low heat, adding a little liquid and stirring often, or in the slow cooker on low until heated through. Always ensure the beans are heated to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
Can I make this on the stovetop or in an Instant Pot?
Yes, you can adapt this recipe! For the stovetop, follow steps 1-7 in a large Dutch oven or heavy-bottomed pot. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, stirring occasionally, until beans are tender and sauce has thickened. For an Instant Pot, follow steps 1-3 (browning meat) using the Sauté function. Then add all remaining ingredients, stir, secure the lid, and cook on High Pressure for 20 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Stir in bacon and serve.
Can I use dried beans instead of canned?
While canned beans are recommended for the convenience of this slow cooker recipe, you can use dried beans. You will need to soak them overnight and then pre-cook them until tender before adding them to the slow cooker, as the slow cooker alone may not fully tenderize dried beans in the time allotted for the sauce to cook down. Approximately 1 cup of dried beans yields 2-3 cups cooked, so adjust quantities accordingly.
How long do leftovers last?
Leftover Cowboy Beans, when stored properly in an airtight container in the refrigerator, will last for 4-5 days. They are an excellent make-ahead dish, and often taste even better the next day as the flavors deepen and meld further.
What can I serve with Cowboy Beans?
Cowboy Beans are incredibly versatile! They make a fantastic side dish for any BBQ fare like grilled ribs, pulled pork, hot dogs, or hamburgers. They’re also delicious alongside cornbread, biscuits, or a simple green salad. For a heartier meal, serve them as a main course topped with a fried egg or a dollop of sour cream, or alongside a generous slice of crusty bread for dipping. They’re also a popular addition to potlucks and game day spreads.