0 from 63 votes
Cowboy Bean Recipe
BEST EVER Cowboy Baked Beans are the perfect hearty side dish for your summer BBQ, Father's Day, Picnic or July 4th celebration!
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 16 -20 servings
Calories: 225 kcal
Course:
Side Dish
Cuisine:
American
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 spicy brown mustard heaping
- 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 28 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.
Cup of Yum
Notes
- GLUTEN-FREE BAKED BEANS
- Be sure your beans (B&M are GF), Ketchup, and all condiments are gluten-free.
- Make Ahead & Storage
- Baked beans can be made ahead of time and refrigerated. Remove them from the fridge for 1 hour before baking, and bake as directed.
- Baked beans can be made ahead of time and refrigerated. Remove them from the fridge for 1 hour before baking, and bake as directed.
- Beans are good up to seven days refrigerated; 6 months frozen.
- Beans are good up to seven days refrigerated; 6 months frozen.
- Baked beans may be frozen, but only after they've been baked. Cool completely and transfer to an airtight storage container.
- Baked beans may be frozen, but only after they've been baked. Cool completely and transfer to an airtight storage container.
- Reheat by placing individual servings in a microwave-safe bowl and reheat. Or place bulk beans back in 350°F oven, covered for 20-30 minutes, then uncover and broil for a few minutes (watch carefully) to crisp the bacon back up.
Nutrition Information
Serving
1serving
Calories
225kcal
(11%)
Carbohydrates
35g
(12%)
Protein
8g
(16%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
16mg
(5%)
Sodium
784mg
(33%)
Potassium
636mg
(18%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
469IU
(9%)
Vitamin C
18mg
(20%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16-20 servings
Amount Per Serving
Calories 225
% 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.