Cowboy Beans are a staple at any party or BBQ. These beans have a whole pound of ground beef and a whole pound of bacon, slow cooked in a sweet and tangy sauce that’s absolutely irresistible.
Ingredients
Scale
- 1 pound bacon
- 1 pound ground beef
- 4 – 28 ounce cans brown sugar baked beans
- 2 – 15 ounce can red kidney beans (drained and rinsed)
- 3/4 cup brown sugar
- 1 cup barbecue sauce (your favorite kind)
- 2.6 ounce package dry onion soup mix
Instructions
- Cook the bacon in a large skillet until crisp. Drain most of the drippings from the skillet, leaving some behind. Chop the bacon and add to your slow cooker. (you’ll need a large, 7-8 quart slow cooker)
- Add the ground beef to the same skillet and cook while breaking up into crumbles. When the meat is no longer pink, drain the grease and add to the slow cooker with the bacon.
- Pour the baked beans and the kidney beans into the slow cooker. Stir in the brown sugar, barbecue sauce and the onion soup mix.
- Cook on low for 6 hours or on high for 3 hours, stirring occasionally. Turn the slow cooker on the “keep warm” setting for serving.
Recipe Notes
Store: Store cooled down baked beans in an air tight container in the refrigerator for up to 4 days.
Freeze: These cowboy beans freeze perfectly. We like to store them in smaller freezer bags or containers so that we can have an individual portion if we need to. Freeze for up to 3 months.
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
