Looking for an easy weeknight meal? Do yourself a favor and make this delicious recipe for meaty slow-cooked beans!
The slow cooker is truly a lifesaver for anyone juggling a busy lifestyle. There’s something so special about tossing ingredients into a pot, heading out into your day, and returning home to the incredible home-cooked meal that’s been simmering all day. For those crazy weekdays when you feel like you’re running on empty after a long day, having that reliable appliance working away in your kitchen feels like having a private chef.
It was one of those days when I gave this slow cooker cowboy beans recipe a try. The results were absolutely divine. The beauty of slow cooking really shines through in this dish—the extended cooking time allows every ingredient to reach its full potential. The ground beef becomes incredibly tender, almost falling apart at the touch of a fork, while the bacon fat renders slowly and infuses the entire dish with rich, smoky flavor. The beans transform from firm to perfectly creamy, absorbing all those wonderful flavors from the barbecue sauce, brown sugar, and liquid smoke.
Can I make this without a slow cooker?
Yes! You can easily make this recipe in a large pot or heavy-bottomed Dutch oven either on the stovetop or in the oven. Simply follow steps one, two, and three as written in the recipe. Once all the ingredients are combined, simmer over low heat on the stovetop for 45 minutes to an hour, stirring occasionally—or bake in the oven at 325°F, covered with a lid or aluminum foil, for about an hour. Cook until the beans are fork-tender.
How do I store leftovers?
Allow your slow cooker cowboy beans to cool slightly before storage, but do not let them sit at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 4 months. Thaw overnight in the fridge. To reheat, place the beans in a saucepan over medium-low heat on the stovetop for 5-10 minutes, stirring frequently and adding a splash of water or broth if needed. Or microwave them in a covered microwave-safe dish in 1-2 minute intervals, stirring between each, until warmed through.
Serving suggestions
While this slow cooker cowboy bean recipe is delicious on its own, it’s even better paired with an array of side dishes. I like it with this Steamed Brussels Sprout recipe for some extra greens, this Vietnamese Grilled Chicken for added protein, and a big bowl of this Tossed Salad. You can keep it simple by making a batch of this Garlic Toast to soak up every drop of sauce and this delightful Spring Salad.
Ingredients
- 1 pound lean ground beef
- 12 ounces bacon chopped
- 1 medium yellow onion diced
- 1 can kidney beans (15 ounces) drained and rinsed
- 1 can white beans (15 ounces) drained and rinsed
- 1 28-ounce can pork and beans not drained
- 2/3 cup ketchup
- 1/3 cup barbecue sauce
- 1/2 cup light brown sugar
- 1 teaspoon liquid smoke
Instructions
- Heat a skillet over medium-high heat. Cook the lean ground beef until no longer pink, about 8-10 minutes. Remove from skillet and set aside.
- In the same skillet, fry the chopped bacon until crispy, 5-9 minutes. Then add the diced onion and sauté until soft and translucent, about an additional 5-7 minutes.
- Transfer the beef and the bacon-onion mixture to a slow cooker. Stir in the kidney beans, white beans, pork and beans, ketchup, barbecue sauce, light brown sugar, and liquid smoke.
- Cover and cook on low for about 2 hours. Stir once during cooking. Serve warm.
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.
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