I'm not certain why they're called cowboy beans, and they probably wouldn't have been made this way on the frontier, but this comfort food recipe deserves to be eaten whatever it's called. I hope you enjoy this simple, delicious recipe soon!
Adapted from Diana Rattray
Step 1: Gather Ingredients
1 pound lean ground beef (I used ground chuck)
1/2 cup chopped onion
1/4 cup ketchup
1/4 cup barbecue sauce
1/4 cup granulated sugar
1/4 cup brown sugar
2 Tbsp. sorghum or other molasses
1 Tbsp. chili powder
1 tsp. salt
1 tsp. pepper
2 Tbsp. mustard (I used mustard powder)
1 can (approx. 16 ounces) pork 'n beans
1 can (approx. 16 ounces) butter beans, drained
1 can (approx. 16 ounces) kidney beans, drained
1 can (approx. 16 ounces) pinto beans, drained
1/2 lb. bacon, cooked and crumbled
Step 2: Prepare Sauce
Add ketchup, barbecue sauce, granulated sugar, brown sugar, molasses (or sorghum), chili powder, salt, and pepper to a small bowl, mix to combine.
Step 3: Cook and Enjoy
If you've removed the beef, return it to the pan, add all the beans and the sauce. Mix well.
If your pan isn't ovenproof, transfer to casserole dish, or slow cooker, and top with chopped bacon.
Bake for an hour, or, cook in covered slow cooker on HIGH for 1 hour, then reduce heat to LOW and cook 2 to 4 hours.
Serve and enjoy.
Cowboy beans make excellent leftovers, they can be stored, in a covered container, in the refrigerator up to 4 days.