Cowboy Beans
Pinto beans simmered slow with bacon, onion, brown sugar and a touch of barbecue sauce until thick and smoky-sweet.
- Prep
- 15 min
- Cook
- 150 min
- Total
- 165 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 290 kcal
Equipment
- •Dutch oven or large pot
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 9
- carbs
- 40
- protein
- 14
- calories
- 290
Instructions
- 1
Drain the soaked beans. Cook the bacon in a Dutch oven over medium heat until crisp, then remove it and leave the fat.
- 2
Add onion to the pot and cook 5 minutes until soft. Stir in the garlic and chili powder.
- 3
Add the beans and water, then bring to a boil. Lower the heat, cover partially, and simmer 1.5 to 2 hours until tender.
- 4
Stir the barbecue sauce, brown sugar, and cooked bacon into the tender beans.
- 5
Season with salt and pepper. Simmer uncovered for another 20–30 minutes until the sauce thickens.
- 6
Taste and adjust the seasoning. Serve hot alongside barbecue or cornbread.
Chef's tips
Soak the pinto beans overnight for a creamier texture and shorter cooking time. Add salt only after the beans soften so the skins stay tender.
Storage
Refrigerate up to 5 days; freezes well up to 3 months.
Reheating
Reheat on the stovetop over low heat with a splash of water, stirring occasionally.
Common mistakes to avoid
- •Adding salt or acidic barbecue sauce too early, which toughens the bean skins.
- •Letting the pot boil hard, which causes the beans to break apart.
- •Using too little liquid, leaving the beans undercooked in the center.
Serving suggestions
Cooked Cowboy Beans?
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