Cowboy Beans Recipe

Gather ’round, my fellow flavor fiends, as I unveil the ultimate cowboy-inspired comfort dish that’ll have y’all dreaming of the wild, wild West: these savory, smoky Cowboy Beans. With a hearty mix of pinto beans, crispy bacon, and ground beef, you’ll want to saddle up and serve these with cornbread for a meal that’s downright legendary.

I enjoy preparing Cowboy Beans because they are substantial and replete with flavor. My formulation pairs the sumptuousness of bacon and ground beef with the deep, nutty flavor of dried pinto beans.

Adding sweet, dark molasses and a splash of apple cider vinegar give it the right heft and balance. Smoked paprika and chili powder add a kind of kick that makes this dish and its cornbread companion seem like a vestibule to some Tex-Mex wonderland.

Cowboy Beans Recipe Ingredients

• Pinto Beans: Rich in fiber and protein, aids digestion, heart-healthy.
• Ground Beef: Provides protein, iron, and flavor, builds muscle.
• Bacon: Adds savory, smoky flavor and richness.
• Diced Tomatoes: Source of vitamins, lycopene; add acidity and freshness.
• Molasses: Adds sweetness, depth; rich in calcium, iron.
• Chili Powder: Adds heat, spice, and boosts metabolism.
• Smoked Paprika: Provides smoky, sweet flavor and vibrant color.

Cowboy Beans Recipe Ingredient Quantities

• 1 pound dried pinto beans
• 8 cups water
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 1 pound ground beef
• 8 ounces bacon, chopped
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) tomato sauce
• 1/4 cup molasses
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

How to Make this Cowboy Beans Recipe

1. Wash and sort the dried pinto beans, then put them in a big pot with the 8 cups of water. Bring to a boil, reduce heat to low, and simmer for about 2 hours or until tender. Drain and set aside.

2. In a wide frying pan on medium heat, render the bacon until it’s crispy. Use the bacon fat to fry the following ingredients and set them aside in the order listed.

1. Bacon: chopped and cooked until crispy. Set aside, leaving the fat in the pan.

Next: if necessary, determine which ingredient needs to be cooked first and by how long so that all the ingredients end up with the same degree of doneness. I should think to use the following lineup.

3. In the same pan, add the onion and bell pepper that you chopped to the rendered fat from the bacon. Sauté in the luscious fat until the onion is translucent and the vegetables are tender, about 5-7 minutes. Add the garlic and cook for another 1 minute.

4. In a skillet over medium heat, add the ground beef to the onion and bell pepper mixture. Cook until the beef is no longer pink and is cooked through, breaking it up into crumbles as it cooks. Drain any excess fat.

5. In a large pot or Dutch oven, combine the cooked pinto beans, bacon, and the ground beef mixture.

6. Add the diced tomatoes, the tomato sauce, the molasses, the apple cider vinegar, and the Worcestershire sauce.

7. Add the chili powder, smoked paprika, ground cumin, salt, black pepper, and cayenne pepper (if using). Stir well to combine everything together.

8. Heat the mixture up to medium high and high over the lid, then reduce the heat to low. Don’t uncover the pot too much or at all, unless you want the cooking time to increase or the flavor of the dish to be less concentrated. You can let the dish simmer in this way undisturbed for about half an hour to 45 minutes. If you feel the pot needs a stir, go ahead and give it a stir.

9. Test and modify flavorings as requisite, augmenting salt or spices as desired.

10. Dish it up hot, Cowboy Beans can work as a filling sidekick or a main event. At my house, they’re often seen running tandem with cornbread and/or rice.

Cowboy Beans Recipe Equipment Needed

1. Large pot
2. Frying pan
3. Skillet
4. Dutch oven or large pot
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Measuring cups
9. Measuring spoons
10. Colander or strainer

FAQ

• Q: Can I use canned beans instead of dried pinto beans?A: Canned beans can be used for this recipe. If you go that route, you should use three 15-ounce cans of pinto beans. These beans should be rinsed and drained before they are added to the recipe. You may not even have to use any cooking liquid, since the cooking time will have to be reduced to accommodate the fact that the beans are mostly cooked already.
• Q: Is there a vegetarian version of Cowboy Beans?A: Of course! For the vegetarian version, just leave out the ground beef and bacon. Add some extra veggies (like mushrooms or zucchini) if you want to bump up the texture and flavor.
• Q: Can I make this recipe in a slow cooker?A: Certainly! Brown the beef and bacon and sauté the vegetables. Transfer everything to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours.
• Q: How long can I store Cowboy Beans in the refrigerator?A: An airtight container allows the food to stay fresh for longer. Still, though, they can only be kept in the refrigerator for 4 days max. Reheat them several to most and serve them as is for another at least 4 days, if not more, meal each time.
• Q: Can I freeze Cowboy Beans for later use?A: Indeed, Cowboy Beans are good candidates for freezing. Let them cool down fully after cooking, then portion them into an appropriate vessel for the freezer. They can stay good in there for about three months. When you’re ready to eat them again, take them out of the freezer and put them in the fridge the night before you want to have them to thaw. Then, they’re ready to reheat and eat.
• Q: Can I adjust the level of spiciness?A: You can adjust the spiciness, yes, by varying amounts of cayenne pepper and chili powder. Omit the cayenne for milder beans. Increase it for extra heat.

Cowboy Beans Recipe Substitutions and Variations

1 pound dried pinto beans: Daughter with 1 pound kidney beans or black beans for an alternate texture and flavor profile.
1 very big onion, diced: You can substitute shallots or leeks for a milder taste.
1 pound of ground beef: Ground turkey or chicken can work for a lighter version.
Chopped 8 ounces bacon: For a lower-fat or vegetarian option, use turkey bacon or vegetarian bacon.
1/4 cup molasses: Honey or maple syrup can be used to achieve a different level of sweetness.

Pro Tips

1. Soak the Beans Overnight For a creamier texture and shorter cooking time, soak the pinto beans overnight in enough water to cover them by a few inches. This also helps reduce some of the compounds that can cause digestive discomfort.

2. Layering Flavors with Bacon Fat When rendering the bacon, do it over medium-low heat to ensure you extract maximum flavor without burning. This fat will serve as a flavorful base for sautéing the vegetables, infusing the dish with smoky notes.

3. Deglaze with Vinegar After cooking the onion and bell pepper, consider deglazing the pan with the apple cider vinegar before adding the ground beef. This will lift the fond—the tasty brown bits—from the pan, adding depth to the dish.

4. Adjust Seasonings Gradually As the dish simmers, taste it about halfway through the cooking time. This allows you to adjust the salt, spices, and sweetness incrementally, ensuring a balanced final product.

5. Let it Sit Once the dish is done, allow it to rest for at least 15 minutes off the heat. This resting period lets the flavors meld together more deeply, enhancing the overall taste when served.