Easy Cowboy Beans (Hearty, Smoky & Packed with Flavour)

 

A timeless crowd-pleaser downsized to feed a smaller family, this is a delicious dish that brings big, bold flavours to the table -- hearty, smoky, a little bit sweet and a whole lot comforting. A scratch-made version which layers tender beans, with smoky bacon, ground beef, some aromatics and a tangy barbeque sauce that tied everything together.

Oven braised slowly until the beans are soft and delicious and the meat practically melts into the pot, this is real comfort food with a touch of cowboy tradition. Perfect for BBQ's, Potlucks, or cozy weekends at home. Rustic and flavour packed. 

 

Every second Sunday we have a family dinner together at my sister's place. I really enjoy these meals. There is my father, Cindy, Dan and of course Eileen and myself. My sister always cooks a really delicious meal. Occasionally she will shake things up and cook something different. 

She did this two weeks ago when she made a recipe called Cowboy Beans. They were delicious. I had never had anything like this before. I didn't have to think twice before asking her for the recipe so that I could recreate it at home. 

Basically she had a list of ingredients which were adapted to use and cook as if we were cooking our mother's baked bean recipe, the end result being a dish that was tangy, smoky, a bit spicy and very hearty. 

I used a mix of dried beans for this that included pinto, kidney and navy beans. You don't have to do that, you can use all pinto beans if you wish. The bacon lends a lovely depth of smokiness while the ground beef makes things really hearty.

A mix of  strong coffee, aromatics, brown sugar and BBQ sauce make for a real "cowboy" connection, that comes out incredibly delicious. Don't worry you can't taste any coffee in the finished product, but it does help to balance everything out.

I cut the ingredients in half and made a half batch for Eileen and I this past weekend, which we enjoyed with thick slabs of hot buttered corn bread. I sent the leftovers home with Eileen. She wasn't complaining! This was a supper we both enjoyed immensely, and I think you will too!

 

 

🤠INGREDIENTS NEEDED 

TO MAKE COWBOY BEANS🤠

There is nothing complicated about this. Simple ingredients put together in the most delicious way.

• 1/2 pound (225g) dried beans (pinto or navy) (1 1/4 cups) (I used these.)
• 2 slices thick cut bacon, coarsely chopped
• 1 small onion, peeled and chopped
• 1 jalapeno chili, trimmed, seeded and chopped
• 2 cloves garlic, peeled and minced
• 1/2 pound (225g) lean ground beef
• 1/2 cup (120ml) strong brewed coffee
• 3 cups (720ml) water for boiling plus 1 1/2 cups (360ml) extra
• 1/3 cup (80ml) your favorite BBQ sauce
• 3 TBS soft dark brown sugar, packed
• 1 TBS spicy brown or Dijon mustard
• 1 tsp salt
• 1//4 tsp black pepper

🤠NOTES ON INGREDIENTS🤠

Dried Beans

Pinto beans are classic in cowboy-style dishes. They are hearty, creamy and able to soak up smoky flavors beautifully. Dry beans will give the best texture and depth, though canned beans will also work in a pinch. If using canned beans you can skip the overnight soak and initial boiling of the beans. (Drain and rinse them.) 

NOTE - Hard water or older beans can stay stubbornly firm; adding a tiny pinch of baking soda to the boiling water helps to soften then evenly.

Bacon and Ground Beef

Bacon adds a lovely, savoury smoky richness to the beans. Ground beef adds an extra layer of heartiness and goes very well with the bacon and the beans.

Onions, Garlic and Jalapeno

These are your aromatics. The onions soften and sweeten as they cook, adding body and warmth. The garlic and jalapeno add a chef's kiss of delicious flavours. The jalapeno adds a gentle heat and the garlic mellows beautifully adding an earthy depth, blending seamlessly into the sauce as the beans cook.

Coffee

A secret ingredient in many chili recipes, this adds another layer of flavour to the beans, along with a slight bitterness that helps keep the sweetness of the BBQ sauce and brown sugar in check.

Dark Brown Sugar and BBQ Sauce

They add a hint of sweetness and a delicious smokiness to the beans and also help to thicken the sauce.

Mustard

Adds a warmth depth and just a hint of spiciness

 

🤠HOW TO MAKE COWBOY BEANS🤠

These do take some time, but trust me when I tell you that they are worth every minute taken. These are fabulous!

1. Begin by placing your dried beans into a bowl the night before you want to cook them. Cover them with cold water and set aside to soak overnight. (This is essential if using dried beans. If you are using canned beans, you can skip this step.)
2. The next morning, drain them and place them into a flame proof casserole with the 3 cups (720ml) water. Bring to the boil, then reduce to a simmer and simmer until the skins split when you lightly blow on the beans. (About 20 minutes.) (Skim off and discard any foam that appears.) (I used a covered cast iron enamel saute/baking dish.)
3. Preheat the oven to 300*C/ 150*C.
4. Place the bacon into a skillet. Cook over medium heat until it starts to crisp up. (You are basically just releasing the fat and adding a hint of crispy flavour. The bacon will soften again in the long slow bake time.)
5. Add the onions and jalapeno pepper. Cook, stirring until they begin to soften, about 5 minutes. Add the garlic and cook for a minute longer. (It is not essential that you brown them.)
6. Crumble in the ground beef and cook, stirring frequently, until the beef has browned and is no longer pink. (I have a tool that helps to break up ground beef as you are cooking it.)
7. Add the coffee, BBQ sauce, brown sugar, mustard, salt, pepper, and ground beef mixture to the beans. (The sugar will melt right into the beans. Mix everything well together.)
8. Cover tightly and roast in the preheated oven for 6 to 7 hours. Check periodically to make sure they don't dry out, adding a bit of boiling water if you think they need it. (You may not need to.)
9. Uncover and bake for the last hour of bake time. By then they should be tender and flavorful, deep brown and have a thickish sauce. (This step deepens the colour and flavour of the beans.)
10. Serve hot.

 

🤠HINTS AND TIPS FOR SUCCESS🤠

Soak your beans overnight for success

Dry beans can stay stubbornly firm if they're old, stored in humidity, or cooked in hard water. Soaking them overnight in water to cover (At least twice the amount of water as beans) helps to soften them up and cook evenly.

Add baking soda to the soaking/water

A tiny bit of baking soda replaces minerals that make beans tough. Mom always did this and she never had tough beans. She used to add the soda right to the boiling water.  An old-fashioned kitchen trick that feels like magic.

Don't skip the coffee

Coffee is the secret ingredient in these. It helps to balance out the sweetness and adds a subtle depth of slight bitterness. A real cowboy touch!

Not a fan of heat

Skip the jalapeno pepper if you don't want your beans to be spicy. You can also use plain Dijon mustard rather than Spicy Brown.

Use ham instead of bacon

You can use cubes of cooked ham rather than bacon to lend the smoky element of this recipe. You will want to brown it a bit in a knob of butter if taking this direction.

 

🤠FREQUENTLY ASKED QUESTIONS🤠

CAN I USE CANNED BEANS INSTEAD OF DRIED?

Yes, if you want to skip soaking and long simmering, you can use two 15 ounce/425g tins of beans, drained and rinsed. I used a mix of dried beans, called Cowboy Beans that I purchased here. They are a mix of dried pinto, kidney,  and navy beans, which worked perfectly in this recipe.

WHY WON'T MY BEANS SOFTEN?

Sometimes if your beans are old or if your water is very hard, the beans can take some time to soften. An overnight soak works well to help "open up" beans prior to cooking and a touch of baking soda (only a pinch) to the soaking water can replace minerals that cause hardness.

WHY ADD THE BBQ SAUCE SO LATE?

Once you have softened the beans by boiling them, it is safe to add the BBQ sauce. BBQ sauce contains sugar and calcium, both of which can prevent the beans from softening if added too early.

WHY ADD COFFEE?

Coffee is the recipe's secret ingredient. It adds depth an a slight bitterness that helps balance out the sweetness and tanginess of the BBQ sauce and the brown sugar.

CAN THIS RECIPE BE DOUBLED?

Yes, you can safely double this recipe.  Simply double all of the ingredients amounts. Cook times should remain the same.

CAN THESE BE MADE IN THE SLOW COOKER/CROCKPOT?

Yes, once the beans have soaked, the aromatics softened, beef and bacon cooked and everything is stirred together, simply transfer to a crock pot and cook on low for 8 hours or on high for 4. 

CAN THESE BE FROZEN?

Absolutely. Once they are cooked though. Allow to cool and then pack into airtight freezer container(s).  Label date and freeze for up to six months. When you are ready to serve them, leave them to thaw out overnight in the refrigerator and gently reheat in a saucepan over medium heat until heated through.

 

🤠A FEW OTHER BEAN RECIPES🤠

Here are a few other recipes that we enjoy which employ the use of nutritious and hearty beans/legumes. 

CLASSIC OLD FASHIONED BAKED BEANS - A slow-baked, deeply comforting dish that generations have loved. Rich, hearty, gently sweet, with that nostalgic flavour that only navy beans, molasses, bacon and a long day in the oven can create.  They emerge beautifully browned, creamy, and full of old fashioned charm. They bring warmth and tradition to the table in every spoonful.

BAKED BUTTER BEANS - The very definition of autumn comfort. A simple, hearty casserole that warms you right through. Tender butter beans are gently baked in a creamy, sweet-savoury mixture of melted butter, sour cream, brown sugar, molasses and mustard, creating a dish that's rich, cozy, and wonderfully old-fashioned. Easy, economical and delicious.

  

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Yield: Serves 3 to 4

Author: Marie Rayner

Cowboy Beans from Scratch

Prep time: 24 HourCook time: 7 HourTotal time: 31 Hour

This is a delicious version of baked beans that is hearty and heartwarmingly delicious. A full meal in and of itself all you need is some crusty bread or rolls on the side, perhaps cornbread and maybe a salad to with it. Note you need to begin the night before by soaking the dried beans.

Ingredients

• 1/2 pound (225g) dried beans (pinto or navy) (1 1/4 cups) (I used these.)
• 2 slices thick cut bacon, coarsely chopped
• 1 small onion, peeled and chopped
• 1 jalapeno chili, trimmed, seeded and chopped
• 2 cloves garlic, peeled and minced
• 1/2 pound (225g) lean ground beef
• 1/2 cup (120ml) strong brewed coffee
• 3 cups (720ml) water for boiling plus 1 1/2 cups (360ml) extra
• 1/3 cup (80ml) your favorite BBQ sauce
• 3 TBS soft dark brown sugar, packed
• 1 TBS spicy brown or Dijon mustard
• 1 tsp salt
• 1//4 tsp black pepper

Instructions

1. Begin by placing your dried beans into a bowl the night before you want to cook them. Cover them with cold water and set aside to soak overnight.
2. The next morning, drain them and place them into a flame proof casserole with the 3 cups (720ml) water. Bring to the boil, then reduce to a simmer and simmer until the skins split when you lightly blow on the beans. (About 20 minutes.) (Skim off and discard any foam that appears.)
3. Preheat the oven to 300*C/ 150*C.
4. Place the bacon into a skillet. Cook over medium heat until it starts to crisp up.
5. Add the onions and jalapeno pepper. Cook, stirring until they begin to soften, about 5 minutes. Add the garlic and cook for a minute longer.
6. Crumble in the ground beef and cook, stirring frequently, until the beef has browned and is no longer pink.
7. Add the coffee, BBQ sauce, brown sugar, mustard, salt, pepper, and ground beef mixture to the beans.
8. Cover tightly and roast in the preheated oven for 6 to 7 hours. Check periodically to make sure they don't dry out, adding a bit of boiling water if you think they need it.
9. Uncover and bake for the last hour of bake time. By then they should be tender and flavorful, deep brown and have a thickish sauce.
10. Serve hot.

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