Cowboy Baked Beans
on Mar 27, 2021, Updated Oct 31, 2026
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This Southwestern-inspired cowboy baked beans recipe is a must-try at your next BBQ! You will feel just like a cowboy chowing down on this easy recipe made from a variety of beans and baked in a tangy BBQ sauce. These cowboy baked beans are packed full of protein with a generous amount of ground beef and they are covered with a delicious layer of crispy bacon.
I love to serve this recipe at barbeques as a hearty side dish or at a family gathering as a main dish. It is easy to prepare and is a family favorite in my home. These savory baked beans are such a comfort food, and they really hit the spot when you are craving a hearty recipe. This really is the best cowboy baked beans recipe to bring to your next party!
Why this recipe works
Here are a few reasons why this original recipe is worth a try.
- Very simple to make
- Super flavorful and filling
- A super hearty recipe
- It uses staple ingredients that you likely have in your pantry already
Varieties of beans for cowboy baked beans
These legumes are great to have stored in your kitchen. Just about any type of bean works well in this dish. Feel free to mix and match these ingredients to what fits your preference. The type of beans that I recommend adding to your shopping list for these cowboy baked beans are:
- Butter beans – also known as lima beans, are typically white or pale green. They get their name because of their velvety texture and their rich, buttery flavor.
- Navy beans – a bit more mild in flavor than other types of beans. Navy beans have a neutral, slightly nutty flavor.
- Black beans – these beans are more robust and have a hearty texture. They are dense and rich in flavor.
- Kidney beans – one of the sweeter varieties, kidney beans are super tasty. They are known as kidney beans because they resemble a human kidney in both shape and color. In this recipe, I use red kidney beans, also known as a common kidney bean.
- Pinto beans – known for their slightly creamy texture. Pinto beans have an earthy, nutty flavor.
- Red beans – these beans are lighter in color than red kidney beans and have a slightly sweet flavor to them.
Remaining ingredients
These cowboy baked beans are so delicious because of these amazing ingredients. I can assure you that they are well worth the grocery store trip if you don’t already have these staples in your pantry. Along with your beans, you will need:
- Bacon
- Ground beef
- Onion
- Garlic
- Barbecue sauce – try a tangy sauce like this Kansas City-style BBQ sauce
- Brown sugar
- Molasses
- Balsamic vinegar
- Dry ground mustard
- Worcestershire sauce
- Chili powder
- Salt
- Pepper
- Shredded cheddar cheese (optional)
Instructions
This recipe is quite simple and only requires a few easy steps.
Step 1: prepare
Preheat the oven to 350°F. Spray a 13 x 9 baking dish, or a large Dutch oven, with non-stick spray.
Step 2: cook bacon
Heat a deep, large skillet or stockpot over medium-high heat. Set half of the bacon aside for later. Add the other half of the bacon to the hot skillet and cook until crispy. Remove the bacon, crumble, and set aside. Drain the fat from the skillet.
Step 3: brown ground beef
Add the ground beef to the skillet and cook, breaking it up along the way. Cook for about 2 to 3 minutes until it is no longer pink.
Step 4: add the onion and garlic
Push the ground beef to the edges of the skillet and add the onion. Cook until transparent. Stir in the garlic and the cooked bacon.
Step 5: combine the rest of the ingredients
Open the cans of beans and drain them of all the liquid. Add the rest of the ingredients and stir to combine.
Step 6: cook the cowboy baked beans
Spread the mixture into a 13×9 inch baking dish. Top with the remaining uncooked bacon and bake for 50 to 60 minutes at 350°F.
Tips for success
- Be sure to drain the liquid from the canned beans
- Top with cheddar or pepper jack cheese for some added saltiness and flavor in this dish.
- Dollop on some sour cream to add a creamy twist to the cowboy baked beans.
- You can also make these cowboy baked beans in the slow cooker or crock pot. This is an excellent alternative for those who want an easy, fulfilling meal after a long day at work.
- Use lean ground beef for this recipe for a healthier version. It is much higher in protein, minerals, and iron than traditional ground beef.
- For a more rustic vibe, bake these cowboy beans in a large cast iron skillet.
FAQ
What should I serve with cowboy baked beans?
These hearty baked beans can quickly be served on their own as an entree. They also taste great paired with rice or even scrambled eggs. Baked beans are a great dish to serve at barbeques as well for a nice variety.
Can I substitute bacon in this recipe?
The bacon in this dish provides some delicious fat and a crispy texture. Turkey bacon, pancetta, or crumbled sausage are all possible alternatives. The best part about this recipe is that it combines so many different flavors. Thus, substituting or skipping out on the bacon will still leave you with a yummy result.
What else is cooking?
One of my favorite recipes is this super tender Traeger smoked beef back ribs. These cowboy baked beans are the perfect recipe to accompany some juicy smoked ribs.
During your next barbecue or summertime hangout, you have got to try this guacamole with tomatoes and pepperoncini. It is the perfect guacamole salsa and great for sharing!
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Cowboy Baked Beans
Ingredients
- 1 lb bacon
- 1 lb ground beef
- 1 onion, diced
- 3 to 4 cloves garlic, minced
- 1 cup barbecue sauce
- 1 can butter beans, 15 oz, drained
- 1 can navy beans, 15 oz, drained
- 1 can black beans, 15 oz, drained
- 1 can kidney beans, 15 oz, drained
- 1 can pinto beans, 15 oz, drained
- 1 can red beans, 15 oz, drained
- ¼ cup brown sugar
- ¼ cup molasses
- 2 tbsp balsamic vinegar
- 2 tsp dry ground mustard
- 2 tsp Worcestershire sauce
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 1 to 2 cups cheddar cheese, shredded, for serving
Instructions
- Preheat oven to 350°F. Spray a 13 x 9 baking dish with non-stick spray.
- Heat a large, deep skillet or stockpot over medium-high heat. Set half of the bacon aside for later. Add the other half of the bacon to the hot skillet and cook until crispy. Remove the bacon, crumble, and set aside. Drain the fat from the skillet. Add the ground beef to the skillet and cook, breaking it up along the way. Cook about 2 to 3 minutes until it is no longer pink.
- Push the ground beef to the edges of the skillet and add the onion. Cook until transparent. Stir in the garlic and the cooked bacon.
- Add the remaining ingredients except the cheddar cheese for serving, along with the barbecue sauce, and stir to combine. Spread the mixture into a 13×9 inch baking pan. Top with the remaining uncooked bacon and bake for 50 to 60 minutes.
Notes
Choose A Flavorful Barbecue Sauce
Use a tangy sauce such as Kansas City-style BBQ sauce. Its balance of sweetness and acidity makes a big difference in the finished beans.Bean Substitutions
If you cannot find every variety, substitute another canned bean. Keep the same total number of 15-ounce cans and drain them before adding.Turkey Substitutions
Ground turkey and turkey bacon can replace the beef and bacon. They render less fat and may brown differently, so watch them as they cook.Cheese For Serving
The shredded cheddar is a serving topping. Add it to individual portions after baking rather than mixing it into the bean mixture.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds good. Can you cook this in a crockpot? If so, for how long.
Hi Kay, you can definitely do it. I have done baked beans in the slow cooker for 3-5 hours on low. Cook all of the bacon in a skillet first and chop it up and set it aside. Then cook the ground beef in the same skillet before cooking the onions and garlic until they are tender. Then you can add everything to the slow cooker, including the bacon, and let it cook for 3-5 hours on low. Let me know how it is!
This recipe used to be called calico beans.
That is a great name for these beans. Thanks for the comment
Am I supposed to drain the canned beans or use the packing juices?
Thank you.
Hi Terri, yes you will want to drain the beans before using them! Thank you for the comment.