Cowboy Bean Recipe
User Reviews
5
Cowboy Bean Recipe
Description
This baked bean recipe develops layers of flavor by combining tomato-based sauces and seasonings like molasses, apple cider vinegar, brown and yellow mustard, Worcestershire sauce, and spices including garlic and onion powders, cayenne, salt, and black pepper. Mixing the sauce with baked beans, diced sweet onion, and bell peppers forms the base of the dish.
Chopped raw bacon is scattered on top before baking at 350°F for 1.5 to 2 hours until the beans bubble and bacon crisps. For extra crispness, a brief broil finishes the bacon. The result is a sweet, tangy, and slightly spicy bean dish with a contrast of tender beans and crispy bacon.
This recipe is suitable as a hearty side dish for barbecues or potlucks. It can be prepared in advance, refrigerated, and baked later. The baked beans keep refrigerated up to a week and freeze well after baking.
Ingredients
- 8 oz tomato sauce 1 cup or 1/2 -15 oz can. I used organic
- 1 cup ketchup I used organic
- 1/2 cup molasses unsulphured
- 1/4 cup apple cider vinegar or replace with white vinegar
- 1/8 cup brown mustard heaping, spicy
- 1/8 cup yellow mustard heaping (making with only yellow mustard increase to rounded 1/3 cup)
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Dash cayenne pepper more if you like heat
- Pinch kosher salt
- black pepper a couple of grinds of fresh pepper
For the Beans
- 2 ounce cans baked beans I used B&M original baked beans
- 1/2 large sweet onion diced (Vidalia or other sweet onion is fine)
- 1 large bell pepper finely diced (I used yellow, use whatever color you like)
- 1/2 lb Bacon uncooked, chopped into pieces (I prefer uncured, nitrate, nitrite free)
Instructions
- Preheat oven to 350°F (175° C). Add all of the sauce ingredients in a large mixing bowl and stir to combine, whisking if needed.
- Add pork and beans (undrained), above sauce, and diced onion and bell pepper. Using a large spoon or spatula stir to combine beans with sauce.
- Pour into a 9x13 casserole baking dish. Dice a 1/2 lb of bacon into small (bite-ish sized) pieces and toss onto the top of the beans. No need to make it pretty, but spread it out so that the bacon gets crispy.
- 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.
Notes
- Confirm all condiments and beans are gluten-free if needed.
- You can make the dish ahead; refrigerate and bake after an hour at room temperature.
- Store leftover baked beans refrigerated for up to seven days or freeze for up to six months after baking.
- Freeze only after baking; cool completely before storing in airtight containers.
- Reheat leftovers in the microwave or oven covered at 350°F for 20-30 minutes, then broil briefly to crisp bacon again.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16-20 servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 225kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 16mg | 5% |
| Sodium | 784mg | 33% |
| Potassium | 636mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 18mg | 20% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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