Cowboy Beans

Ingredients

• 454 g (1 lb)ground beef
• 454 g (1 lb)bulk sausage
• 1onion, diced
• 2 cans, 794 g (28 oz) eachplain pork and beans
• 180 ml (¾ cup)barbecue sauce
• 180 ml (¾ cup)ketchup
• 100 g (½ cup)brown sugar
• 1 teaspoonchilli powder
• 1 teaspoongarlic powder
• 1 teaspoonpepper
• to tastesalt

Instructions

1. 1

   Brown the meat

   Season the ground beef with salt and pepper to taste. In a large frying pan over high heat, cook and crumble it with the sausage and onion. Drain off the fat.

2. 2

   Mix the sauce

   Stir together the barbecue sauce, ketchup, brown sugar and remaining spices until well combined. Pour the sauce over the meat and mix thoroughly, then reduce the heat to low.

3. 3

   Add the beans

   Open the cans and pour off any liquid that has collected on top. Add the beans to the meat mixture and stir gently to combine.

4. 4

   Simmer on the hob

   For the stovetop method, cook uncovered over low heat for 20 minutes, or until simmering.

5. 5

   Use a slow cooker

   For the slow-cooker method, cook on low for 4 hours or high for 2 hours, or until simmering. Then switch the cooker to its keep-warm setting.

What are cowboy beans?

Cowboy beans are an American-style, hearty bean dish often served at cookouts. The name is associated with filling meals built around beans and meat, though recipes vary from kitchen to kitchen.

This version combines canned pork and beans with beef, sausage and a sweet, savoury sauce. Browning the meat first builds flavour, while the beans make the dish substantial and easy to serve to a crowd.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 17g protein, 35g carbs, 14g fat.

The beans and brown sugar contribute most of the carbohydrates, while the beef and sausage provide much of the protein and fat. Serve a moderate portion with a generous helping of fresh salad or vegetables to balance the plate.

The meat and beans

Beef and sausage: Cooking both with the onion gives the mixture a savoury base. Crumble the meat as it cooks so it distributes evenly through the beans.

Pork and beans: Drain the liquid that has collected at the top of the cans, then fold the beans in gently. This keeps the mixture from becoming unnecessarily watery and helps avoid crushing the beans.

Build the sauce

Sweet and tangy: Barbecue sauce and ketchup bring the main sauce flavours, while brown sugar adds sweetness. Mixing these with the spices before adding them to the meat helps spread the seasonings evenly.

Seasoning: The recipe includes measured pepper as well as salt and pepper to taste for the beef. Taste the finished mixture before serving, bearing in mind that the canned beans and sauces can already be seasoned.

Get the texture right

Gentle stirring: Once the beans go in, use a light hand so they stay mostly whole. Stir just enough to coat them with the meat and sauce.

Simmering: The stovetop version is ready after 20 minutes over low heat or when it is simmering. In the slow cooker, use the same simmering cue and then switch to keep warm.

Choose your cooking method

Stovetop: This method takes 20 minutes of simmering after the meat and sauce are combined. Keep the pan uncovered and the heat low.

Slow cooker: Choose low for 4 hours or high for 2 hours, cooking until the mixture is simmering. Switch to keep warm once it reaches that point.

Serving ideas

Serve the beans as a cookout side with grilled vegetables, salad or coleslaw. They can also be served as a main, with cornbread or a baked potato alongside.

Because the beans and sauce are rich and sweet-savoury, a crisp, fresh side adds contrast. Offer the beans warm and let diners spoon out a portion that suits their meal.

Recipe notes & tips

• Drain the fat from the browned meat before adding the sauce.
• Pour off the liquid at the top of the bean cans to help control the final consistency.
• Mix the sauce ingredients thoroughly before pouring them into the pan.
• Fold in the beans gently to keep them from breaking up.
• Keep the stovetop heat low during the uncovered simmer.
• Use the keep-warm setting only after the slow-cooker mixture is simmering.

Variations

• Add heat: Stir in a little cayenne or chopped chilli with the other spices.
• Add smokiness: Choose a smoky barbecue sauce for a stronger barbecue flavour.
• Add vegetables: Cook diced green pepper with the onion and meat.
• Make it less sweet: Reduce the brown sugar to suit your taste.
• Add a topping: Scatter sliced spring onions over the beans just before serving.

Common mistakes to avoid

• Skipping the drain: Excess fat can make the dish greasy, so drain it after browning the meat.
• Pouring in all the bean liquid: The extra liquid can thin the sauce; pour off what has collected on top.
• Stirring too vigorously: The beans can break apart, so fold them in gently.
• Using high heat on the hob: The sauce may catch on the pan; keep the simmer low.
• Stopping the slow cooker too soon: Cook until the mixture is simmering before switching to keep warm.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until steaming hot throughout, stirring occasionally.

Frequently asked questions