Posts Tagged ‘baked beans’

Cowboy Beans

Friday, September 30th, 2011

I love this recipe for cowboy beans. ┬áIt’s so rustic and fun, but a completely different flavor profile than any of my usual chili recipes. It is based on a cowboy bean recipe from a spice catalog, but that one used a proprietary seasoning that I didn’t use and I tweaked the ingredients enough that I feel comfortable posting my own recipe. Plus, cowboy beans are a thing, so if they tried to claim it, it would be like Dinty Moore claiming Beef Stew.

The funny thing about this recipe is I did my final tasting and still felt like something was missing. I couldn’t quite put my finger on it and than I had a flash inspiration: my mom always added ketchup to baked beans, I add just a little to the pot and the beans were just perfect. Love it. Thanks mom! I served this with baked onion rings, but would be great with cornbread or as a side for steak or burgers. I think it is going to be my next potluck dish for sure.

cowboy beans

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Cowboy Beans
Serves 4 as a main, 6 to 8 as a side
4 strips bacon
1 pound ground beef
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon dried minced onion (or throw a half a fresh chopped onion in with the beef)
2 15-oz cans of baked beans (I used TJs, for )
1/2 teaspoon Italian seasoning (or 1/4 teaspoon each dried basil and oregano)
1/4 teaspoon chili powder
1 tablespoon ketchup
1 cup corn kernels (cooked off the cob, frozen or canned (drained))
salt and pepper to taste (this will vary depending on the beans used)
1/4 cup grated jack, cheddar or colby cheese

  1. In a skillet, cook bacon over medium heat until cooked through. Remove from pan and drain grease.
  2. Cook the ground beef in the bacon pan, seasoning with garlic, cayenne, onion and a dash of salt. Cook the hamburger thoroughly and transfer to your soup pot with a slotted spoon. (Or drain it. I’m lazy)
  3. Add the baked beans (undrained) and bacon to the hamburger in the pot. Depending on the consistency of the beans, you may want to add a little water. I added just shy of half a can, but the beans I used were thick.
  4. Add Italian seasoning, chili powder, ketchup and a bit of salt and pepper, bring to a simmer and cook uncovered for about 30 minutes.
  5. Stir in the corn and cook for an additional 5 minutes to bring the corn to temperature.
  6. Adjust seasonings to taste if desired.
  7. Garnish with a little grated cheese (if desired).
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