Bbq Beans Cowboy Beans Recipes

COWBOY BAKED BEANS

Steps:

• Preheat oven to 350°. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until heated through, 50-60 minutes.

SLOW COOKER SPICY BARBECUE COWBOY BEANS

Steps:

• Place the beans in the colander. Sort through the beans with your hands, discard any debris. Rinse the beans.
• Add the beans to the slow cooker.
• Add the bacon, jalapeno, onion, garlic and chicken broth. Wait to add the barbecue sauce and seasoning mix.
• Place the lid on the slow cooker. Cook on high for 6 hours without opening the lid during the cooking time.
• Add the barbecue sauce and seasoning packet. Stir.
• Serve and enjoy!

THE BEST SLOW COOKER COWBOY BEANS

Steps:

• In a large skillet, brown ground beef. Drain and set aside.
• Add bacon to the skillet and cook 5 to 7 minutes or until cooked through, stirring frequently.
• Add onions and cook an additional 4 to 5 minutes or until onions are soft and translucent.
• Add ground beef and bacon mixture to a large 6 quart slow cooker.
• Add pork 'n beans, drained kidney and white beans, ketchup, brown sugar and liquid smoke.
• Stir gently to combine. Place lid on slow cooker and cook on low for 4 to 5 hours or on high 2 to 3 hours, stirring as needed. If the mixture seems a little dry, add a few tablespoons of water.
• Serve with tortillas chips, corn chips, sour cream, cheese, whatever you want. Anything goes!

BEST EVER COWBOY BAKED BEANS

Steps:

• Preheat oven to 350°F. In a large mixing bowl, add all of the sauce ingredients and stir to combine, whisking if needed.
• Add pork and beans (undrained), tomato sauce, and diced onion and bell pepper. Using a large spoon or spatula stir to combine beans with sauce.
• Pour into casserole baking dish or cast iron skillet or dutch oven. Bake uncovered for 1 1/2 - 2 hours until bubbly and bacon is crispy. If crisper bacon is desired, with beans on middle rack, broil for 2-3 minutes until desired crispness is reached. Allow to rest for 10 minutes and serve warm.
• Baked beans can be made ahead of time, refrigerate. Remove from fridge for 1 hour prior to baking, bake as directed.
• Baked beans may be frozen, but only after they've been baked. Cool completely and transfer to freezer storage container. Beans are good up 7 days refrigerated; 6 months frozen.

COWBOY BEANS

Steps:

• Place 16-18 hot coals as a base for the bottom and place 12 inch Dutch Oven over coals. Allow Dutch Oven to heat up. Once hot add sliced bacon. I like to cut bacon in about 3/4in slices and throw them into the hot Dutch Oven and let them cook stirring as needed
• Remove any excess oil and fat. It's easiest to use a few paper towels to absorb the excess fat.
• Add 1 lb of ground beef to the cooked bacon. I prefer a lean ground sirloin but choose what you prefer.
• Chop ground beef and allow to fully cook. You may need to drain excess fat from the hamburger depending on what you choose.
• Add diced Onion and Diced Bell Pepper. Green Bell Pepper gives a nice bite to this recipe, but Red or Yellow is also a great option! Stir to combine and allow onions and bell pepper to soften for a few minutes.
• Drain Kidney Beans and Navy Beans. Add Kidney, Navy and Pork and Beans to meat mixture.
• Pour Chili Sauce, broth, and Yellow Mustard on top.
• Add ham cubes and brown sugar and stir to combine.
• Cover with lid and add 12-14 hot coals on top of Dutch Oven
• Stir every 15 minutes and cook for 60-70 minutes.
• In a large skillet on the stove over medium/high heat add bacon slices. I like to cut bacon in 3/4in pieces. Stir as needed until fully cooked.
• Remove excess fat using paper towels to carefully remove.
• Add 1 lb Lean Ground Sirloin to bacon and chop to break up beef. Feel free to use any ground beef. You may need to remove excess fat after cooking.
• Dice Onion and Bell Pepper. Green Bell Pepper gives a nice bite to this recipe, but Red or Yellow is also a great option! Stir to combine and allow onions and bell pepper to soften for a few minutes.
• Pour meat mixture into Slow Cooker or Dutch Oven
• Drain Kidney Beans and Navy Beans. Add Kidney, Navy and Pork and Beans to meat mixture.
• Pour Chili Sauce, broth and Yellow Mustard on top.
• Add ham cubes and brown sugar and stir to combine.
• Cover Dutch Oven or Slow Cooker with Lid
• Bake in 350 Degree Pre-heated Oven for 1 hour stirring every 15 minutes OR - Use Slow Cooker and set to low for 4 hours.

SPICY COWBOY BEANS

Steps:

• In a dutch oven or large soup pot, add the beans, then add water until the beans are covered by approximately 3 inches.
• Bring the water to a boil, then remove the pot from the heat. Cover the pot and let the beans sit for 1 hour.
• Drain the beans and place them back in the dutch oven or large soup pot. Cover the beans again with water (approximately 2 inches above the beans), then add the ham steak, salt pork, jalapeño pepper, onion, garlic, chili powder, cayenne powder, Worcestershire sauce and bay leaf.
• Bring the mix to a quick boil, then reduce to medium heat. Continue to simmer the cowboy beans for 2 to 3 hours, until the beans are tender and the sauce has thickened.
• Remove the bay leaf and salt pork, and add salt and pepper to taste (Careful - the salt pork already adds a salty flavor).
• Serve with green onion garnish for color.

COWBOY BAKED BEANS RECIPE (OVEN OR SLOW COOKER)

Steps:

• Decide if you are going to make them in a slow cooker or bake in the oven. You can use a deep casserole dish or large pot like a dutch oven. I like a large heavy cast iron pot so I can cook in it and finish baking all in one. Slow cookers are great for parties to keep them warm for several hours.
• Chop the sliced uncooked bacon into small pieces, over medium heat, brown the bacon in a heavy cast-iron skillet or a large cast iron dutch oven on the stove top using a wooden spoon. Tip, you can cut the bacon into small pieces with clean kitchen scissors right into the pot-I find this faster!
• Remove the crispy cooked bacon to a small bowl with a slotted spoon. Don't remove the bacon drippings from the pan. Next add the chopped onion and brown for 5-6 minutes until translucent, add the minced garlic, stir for one minute.
• Next, brown the ground beef, cook for 6-8 minutes. Next, add the bacon, back in with the cooked ground beef, onion, and garlic.
• Next, add 3 cans of baked beans (don't drain), 2 cans of kidney beans (drain), 1 can of cannellini beans (drain), and 2 cans of black beans (drain).
• Add the remaining ingredients; brown sugar, cider vinegar, ketchup, and yellow mustard. Stir all the ingredients well to combine.
• Place into the slow cooker or large dutch oven or large deep casserole dish. The baked beans usually doesn't all fit in one standard 9 x 13, you need a deeper dish.
• Cook in slow cooker crockpot on low for 2 hours OR bake 350 degrees for 1 1/2 hours in a large covered dish. Serve hot.

COWBOY BAKED BEANS

Steps:

• I use lean ground beef for this recipe so I don't pour off any liquid or fat from it after it's cooked as I think you lose some flavor that way. If you have ground beef with a high fat content you may prefer to cook the ground beef on it's own first and then drain the fat, it's up to you.
• Cook the lean ground beef, bacon pieces, and chopped onion in a dutch oven until the beef and bacon are cooked, about 7- 10 minutes.
• Add remaining ingredients and stir well.
• cover and bake at 350 degrees for 1 hour, serve hot.
• Please watch the recipe video first! it's right below the directions.

THE BEST HOMEMADE COWBOY BEANS RECIPE

Steps:

• Place the dried navy beans in a large pot covered by a few inches of water and leave to soak overnight. Drain the beans then place them back in the pot with fresh water and bring to a boil. Simmer the beans for one hour, or until tender, then drain, reserving all the liquid. Preheat your oven to 325 degrees F. In a 6 qt Dutch oven fry the bacon until crispy. Add the onions and cook until soft and translucent, stirring often. Add the garlic and cook for one minute. Add ground beef and cook until the beef is no longer pink. Drain the fat from the pan. Stir in the BBQ sauce, molasses, brown sugar, Worcestershire sauce, smoked paprika, and salt. Add 2 cups of the reserved bean water and all the beans. Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken more. Add more salt and pepper to taste.

BARBECUE BEANS

Steps:

• In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
• Place a large dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in dutch oven as possible.
• Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.
• Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.

TEXAS COWBOY BEANS

Steps:

• Gather the ingredients.
• Wash beans and pour into a large saucepan or Dutch oven .
• Add all other ingredients, except the salt .
• Bring to a boil while stirring.
• Reduce heat and allow to simmer for 2 hours, covered.
• Stir occasionally, bringing up the beans from the bottom to prevent burning and so they will cook evenly.
• Add the salt after 1 hour.
• The beans are done when they're soft but still hold their shape.
• Serve and enjoy.