The Old West meets rich modern flavors in this hearty, savory Southwestern dish.
Through cooking, you can get the chance to experience pretty much anything. Food is a bit magical that way. You don’t necessarily need to travel to another country to revel in the culture of its cuisine. You don’t need to be royalty to host high tea at your home. And you don’t need to be a real cowboy rambling through the Old West in order to savor these cowboy beans.
This dish, also known as campfire beans or chuckwagon beans, traces back to the trails of the Southwestern United States, when cowboys, ranchers, and farmhands relied on simple, hearty, filling beans after long, demanding days of working on farms and traveling by horse. Typically, these beans were cooked in cast-iron pots over an open flame. Not only that, but the versions cooked by traditional 18th- or 19th-century cowboys were probably quite different from what we know as cowboy beans today. The modern iteration can, however, be counted among Southwestern or Texan cuisine, which still relates back to this dish’s origins, since some of the first cowboys were known to inhabit modern-day Texas.
Regardless of the dish’s history, one thing is plain and simple: it’s delicious. Though ingredients may have changed as cowboys evolved over the years, this cowboy beans dish still persists as a hearty helping of food (and takes traditional baked beans to a whole other level). Similar to chili but without the strong presence of tomatoes, this richly flavored recipe has a stew-like consistency that packs savory beans and meat into every spoonful. No campfire crockery is required here, but you will need an oven-safe pot to bring the best out of a host of humble ingredients.
What beans are used for cowboy beans?
It’s all in the name—this recipe is full of beans. But what beans, exactly? Well, I like to use cannellini beans and red kidney beans. Both of which provide great texture since they’re larger beans that hold their shape well. I also use a can of pork and beans (which usually consists of navy beans), since they impart even more flavor into this dish and provide some variety in shape. All of these canned beans should be pretty easy to find at your local grocery store. But if you want to switch things up based on your personal preference, you’re more than welcome to. Some popular bean swaps or additions include pinto beans, black beans, lima beans, or butter beans, but some of these may be more difficult to find depending on where you’re located.
How do I store leftovers?
Got leftovers of your cowboy beans? Luckily, this dish stores easily, so you can continue to enjoy your beans after the initial cooking. Before storing, first make sure your beans have cooled completely, then transfer them into an airtight container. You can store your leftovers this way for 3-4 days in the fridge. Or, transfer your cooled beans to a freezer-safe bag or container and keep your leftovers in the freezer for up to 4 months. Make sure to defrost them in the fridge overnight before reheating.
Serving suggestions
Cowboy beans are a great introduction to Southwestern food and all the flavors that come with it. If I’m going to be making this recipe, chances are I’m going to be making more Southwestern, Southern, or Mexican food to go with it. These cowboy beans make for a fantastic addition to any barbecue, too!
For that reason, you can never go wrong with Slow-Cooker Ribs or Smoked Brisket. Coleslaw is also a great pairing. I especially love these recipes for Southern Coleslaw and Jalapeño Coleslaw to shake things up a bit. Elote is another nice addition to a barbecue.
Finally, what would a delicious stew be without some kind of bread to mop up all the sauce? Try this delectable Sweet Potato Cornbread or go classic with this Easy Air-Fryer Biscuit recipe.
Ingredients
- 8 ounces bacon chopped
- 1/2 medium yellow onion diced
- 4 garlic cloves minced
- 1 pound lean ground beef
- 1 tablespoon chili powder
- Kosher salt to taste
- 1/2 teaspoon black pepper
- 3 cans pork and beans (15 ounces) with liquid
- 1 can cannellini beans (15 ounces) drained
- 1 can kidney beans (15 ounces) drained
- 1 cup barbecue sauce
- 3/4 teaspoon onion powder
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons apple cider vinegar
Instructions
- Preheat your oven to 350°F. In a large, heavy, oven-safe pot, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon, leaving a bit of the grease in the pot.
- Add the diced onion to the bacon grease and cook until softened, about 3-4 minutes. Stir in the minced garlic, then add the lean ground beef along with chili powder, salt, and black pepper. Cook until the beef is no longer pink and crumble it as it cooks. Drain any excess fat if needed.
- Return the crisp bacon to the pot. Stir in the pork and beans, cannellini beans, kidney beans, barbecue sauce, onion powder, ketchup, brown sugar, yellow mustard, Worcestershire sauce, and apple cider vinegar. Mix gently until all ingredients are combined.
- Bake in the preheated oven, uncovered, for 40-45 minutes until the mixture is bubbly and heated through.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment