Being the wife of a rancher means we always have a lot of different proteins in the kitchen. I’m constantly looking for new ways to cook ground beef, and these cowboy baked beans, also commonly called chuckwagon beans, have become one of my favorites. If you’ve never had them before, they are a twist on the classic recipe, with ground beef and lots of spices for a hearty dish layered with flavor.
I love that I can easily prep these in a pot and either bake them in the oven or simmer them in the slow cooker while I prep a main course or go about other tasks. My kids love these beans, maybe even more than classic baked beans. Something about the ground beef makes it almost like a chili. It can even be a main course! Try my smoked beef brisket and Instant Pot ribs for two other barbecue-inspired recipes you don’t want to miss.
This cowboy bean recipe is a keeper!!
Why you’ll love this recipe
- A meaty twist on the classic baked bean recipes. Cowboy beans are really something special. They have both bacon and ground beef for an extra hearty recipe layered with rich flavor.
- Simple pantry staples recipe. There’s nothing fancy to buy for these beans. Most of the spices and condiments you probably already have at home!
- Feeds a group easily. When I know I need to feed a lot of folks at a barbecue or tailgate, these beans are always on my menu. It’s easy to double the recipe, and they’re a recipe everyone always loves to eat.
Tips for Busy Cooks
It’s so easy to make these beans in the slow cooker, especially when entertaining a group. You can add them to the pot then set them to cook for a couple of hours while you get dinner ready. When I’m serving them for a party, I keep them in the slow cooker for people to help themselves. Plus, it makes clean up minimal and quick!
Key Ingredient Notes
- Ground beef adds hearty, savory depth, turning this from a simple side into a satisfying main dish. Use 80/20 or 85/15 ground beef for the best balance of flavor and texture. Leaner beef works, but you may lose some richness.
- Bacon brings smoky flavor and a bit of crisp texture that really elevates the dish. Thick-cut bacon holds up better during cooking and gives you meatier bites. Cook until just crisp before mixing in, so it doesn’t get soggy.
- Yellow onion adds sweetness and aromatic depth as it cooks down. Dice it finely so it blends into the beans and softens nicely. If you prefer a milder flavor, cook it a little longer before adding other ingredients.
- Canned baked beans are the base of the dish and provide that classic sweet, saucy foundation. Use your favorite brand. Each one has a slightly different level of sweetness, which will subtly affect the final flavor. Don’t drain them!
- Canned beans – The trio of kidney, black, and navy beans adds texture, color, and extra protein, making the dish more filling and complex. Drain and rinse these beans to avoid excess salt and overly thick sauce.
- Ketchup adds tangy sweetness and helps create that rich, glossy sauce. Choose a good-quality ketchup for the best flavor. This is one of the main flavor builders.
- Brown sugar enhances the sweetness and adds a hint of molasses flavor. Light or dark brown sugar both work. Dark will give a deeper, more robust flavor.
- Prepared yellow mustard adds tang and balances the sweetness of the beans and sugar. Classic yellow mustard is ideal here. Its mild acidity works perfectly without overpowering.
- Apple cider vinegar brightens the dish and cuts through the richness of the meat and beans. Don’t skip it! It’s key for balance. Add a little at a time and taste to adjust.
- Garlic powder provides a smooth, savory background flavor without chunks of garlic. It blends more evenly than fresh garlic in this dish, but you can substitute fresh if you prefer a stronger punch.
- Smoked paprika adds warmth and that signature smoky flavor without needing a smoker. Use smoked (not regular) paprika for the best depth. It makes a noticeable difference.
- Chipotle powder brings a subtle heat and smoky spice that gives these beans their “cowboy” kick. Start small and adjust to taste. It can build heat quickly depending on the brand.
How to make cowboy baked beans
Preheat the oven to 350°F if baking, or set your slow cooker to LOW if using that method.
Add the chopped bacon to a large Dutch oven (or any heavy-bottom pan) and cook over medium heat until crisp, stirring occasionally.
Add the chopped onion and cook until translucent and softened.
Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain excess fat if necessary and keep the mixture in the pot (or transfer to a slow cooker).
Stir in the undrained baked beans, along with the drained kidney, black, and navy beans.
Add the ketchup, brown sugar, mustard, apple cider vinegar, garlic powder, smoked paprika, chipotle powder, and black pepper (if using).
Stir thoroughly so every bean and bit of meat is coated in the sauce.
For the oven method, transfer the mixture to a deep casserole or Dutch oven if needed, cover, and bake at 350°F for about 1 hour and 30 minutes, stirring once halfway through.
For the slow cooker, cover and cook on low for about 2 hours, stirring occasionally, until thickened and bubbling.
Expert Tips:
- Use a different type of bean. Pinto, cannellini beans, or even butter beans can also work well.
- Swap the ground beef for sausage, venison, ground chicken, or even leftover chopped ham for a smoky, meaty flavor instead of bacon and ground beef.
- Add some veggies if desired. Chopped up bell peppers or even carrots can be an easy way to sneak them in.
- If you’d prefer beans that are mild in spice, add less chipotle powder.
Storage
Store leftover cowboy beans in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave for a couple of minutes until warmed through.
You can also freeze the beans for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above. When it comes to making these in advance, it’s a great recipe for prepping ahead. I often find the beans taste even better the next day!
FAQs
They are a mixture of beans, such as baked beans, pinto beans, kidney beans, and black beans (sometimes even pork and beans). You can even use white beans, like Great Northern, if you want.
Cowboy beans are a twist on classic baked beans with hamburger meat, bacon, multiple types of beans, and often flavored with ketchup, bbq sauce, and spices for a tomato-based sauce.
These are usually a light version of cowboy beans that have less meat and jalapeno stirred in for spice.
More summer side dish recipes
Cowboy Baked Beans (Oven or slow cooker)
Ingredients
- 1 lb ground beef
- 1 lb bacon chopped (applewood smoked preferred)
- 1 large yellow onion chopped
- 2 (28oz) cans baked beans undrained
- 1 (15oz) can kidney beans drained and rinsed
- 1 (15oz) can black beans drained and rinsed
- 1 (15oz) can navy beans drained and rinsed
- ½ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons prepared yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoons garlic powder
- 2 teaspoons smoked paprika
- ½-1 teaspoons chipotle powder depending on your heat preference
- ½ teaspoon black pepper optional
Instructions
- Preheat the oven to 350°F if baking, or set your slow cooker to low if using that method.
- In a large heavy pot or Dutch oven, add the chopped bacon and cook over medium heat until crisp, stirring occasionally.
- Add the chopped onion and cook until translucent and softened.
- Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain excess fat if necessary and keep the mixture in the pot (or transfer to a slow cooker).
- Stir in the undrained baked beans, drained kidney, black, and navy beans.
- Add the ketchup, brown sugar, mustard, apple cider vinegar, garlic powder, smoked paprika, chipotle powder, and black pepper (if using). Stir thoroughly so every bean and bit of meat is coated in the sauce.
- For the oven method, transfer the mixture to a deep casserole or Dutch oven if needed, cover, and bake at 350°F for about 1 hour and 30 minutes, stirring once halfway through.
- For the slow cooker, cover and cook on low for about 2 hours, stirring occasionally, until thickened and bubbling. Serve warm.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover cowboy beans in an airtight container in the fridge for up to 4 days.
– Reheat on the stovetop or in the microwave for a couple of minutes until warmed through.
– You can also freeze the beans as well for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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Reader's Reviews
Naomi says
I brought this to a family potluck and had Numerous compliments on this bean dish. Will definitely be making again. It was perfect with the sloppy joes we had and will be a wonderful side for our BBQ’s this summer!