Cowboy Beans, Barbecue, Dinner Recipes (Print Version)
# Ingredients:
01 -
1/2 pound thick-cut applewood bacon, chopped.
02 -
1 small yellow onion, diced.
03 -
3 cloves garlic, minced.
04 -
1 pound lean ground beef.
05 -
1 Tablespoon chili powder.
06 -
1 teaspoon salt.
07 -
1/2 teaspoon pepper.
08 -
3 (15-ounce) cans pork and beans (not drained).
09 -
1 (15-ounce) can cannellini beans, drained.
10 -
1 (15-ounce) can kidney beans, drained.
11 -
1 cup barbecue sauce (e.g., Sweet Baby Ray’s).
12 -
1/2 cup ketchup.
13 -
1/4 cup brown sugar.
14 -
2 Tablespoons yellow mustard.
15 -
1 Tablespoon Worcestershire sauce.
16 -
1 Tablespoon apple cider vinegar.
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a large Dutch oven or heavy-bottom pot, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside.
03 -
Leave some of the bacon grease in the pot and add the diced onion. Cook until almost tender.
04 -
Add the minced garlic and ground beef, cooking and crumbling the beef until no longer pink. Drain any excess grease.
05 -
Return the cooked bacon to the pot. Add the chili powder, salt, and pepper. Stir to combine.
06 -
Add the pork and beans (with liquid), cannellini beans, and kidney beans. Mix well.
07 -
Stir in the barbecue sauce, ketchup, brown sugar, yellow mustard, Worcestershire sauce, and apple cider vinegar until everything is fully incorporated.
08 -
Transfer the pot to the oven and bake uncovered for 45 minutes, allowing the flavors to meld and the sauce to thicken.
# Notes:
01 -
This dish can be made a day ahead and reheated for even better flavor.
02 -
Serve with cornbread or as a side at a barbecue gathering.