These Slow Cooker Cowboy Beans are a hearty, smoky, and flavorful dish perfect for potlucks, BBQs, or as a comforting side. Here’s how to make them:
Ingredients
16 ounces lean ground beef
12 ounces bacon
1 onion diced
16 ounces can kidney beans drained and rinsed
16 ounces can white beans drained and rinsed
32 ounces pork ‘n beans
1 cup ketchup
¼ cup brown sugar
1 to 2 tablespoons liquid smoke
Instructions:
- Cook the Bacon:
- In a large skillet, cook the bacon until crispy. Remove and drain on paper towels. Once cooled, crumble the bacon into small pieces.
- Brown the Ground Beef:
- In the same skillet, using the bacon grease (or drain some if there’s too much), cook the ground beef over medium heat until browned. Add the diced onion and cook until the onion is softened and translucent. Drain any excess grease.
- Combine Ingredients in the Slow Cooker:
- In the slow cooker, add the cooked ground beef and onion mixture, crumbled bacon, kidney beans, white beans, pork ‘n beans, ketchup, brown sugar, and liquid smoke. Stir well to combine.
- Cook:
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, stirring occasionally if possible.
- Serve:
- Stir the beans before serving. Taste and adjust seasoning if needed (e.g., add a pinch of salt or more brown sugar if desired).
- Serve hot as a side dish or as a main course with cornbread or over rice.
Tips:
- Liquid Smoke: Start with 1 tablespoon and add more to taste if you prefer a stronger smoky flavor.
- Spice it Up: Add a diced jalapeño or a pinch of cayenne pepper for a spicy kick.
- Vegetarian Option: Omit the ground beef and bacon, and use vegetarian baked beans instead of pork ‘n beans. Add smoked paprika for a smoky flavor.
- Make Ahead: These beans taste even better the next day, so feel free to make them ahead of time and reheat before serving.
Enjoy these rich, smoky, and satisfying Cowboy Beans! They’re sure to be a crowd-pleaser!
