Cowboy Baked Beans (Oven or Slow Cooker)

Ingredients

• 8 oz (225 g)thick-cut bacon, roughly chopped
• 1 lb (450 g)ground beef (80/20)
• 1 mediumyellow onion, diced
• 1green bell pepper, diced
• 3 cans (15 oz / 425 g each)pork and beans (such as Bush's Original)
• 1/2 cup (120 ml)ketchup
• 1/4 cup (50 g)packed brown sugar
• 2 tablespoonsyellow mustard
• 2 tablespoonsWorcestershire sauce
• 1 teaspoonsmoked paprika
• 1 teaspoongarlic powder
• 1/2 teaspoonblack pepper
• to tastesalt

Instructions

1. 1

   Render the bacon

   Cook the chopped bacon in a large Dutch oven or oven-safe pot over medium heat for 8 to 10 minutes, until crisp. Lift it out with a slotted spoon and set it aside, leaving the rendered fat in the pot.

2. 2

   Brown the beef

   Add the ground beef to the bacon fat over medium-high heat. Cook for about 6 to 7 minutes, breaking it up as it browns, until no pink remains. Drain off most of the excess fat, leaving a thin layer in the pot.

3. 3

   Soften the vegetables

   Add the diced onion and green pepper. Cook over medium heat for 5 to 6 minutes, stirring occasionally, until softened and lightly golden.

4. 4

   Combine the beans

   Stir in the ketchup, brown sugar, mustard, Worcestershire sauce, smoked paprika, garlic powder and black pepper. Add the canned beans and reserved bacon, then stir everything together. Taste and adjust the seasoning.

5. 5

   Bake until thick

   Cover the pot and bake at 163°C (325°F) for 1 hour. Remove the lid and bake for a further 25 to 30 minutes, until the top is caramelised and the sauce has thickened to your liking.

6. 6

   Use a slow cooker

   After step 4, transfer the mixture to a 6-quart slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. For the final 30 minutes, prop the lid slightly ajar so the sauce can reduce and thicken.

What are cowboy baked beans?

Cowboy baked beans are an American-style dish of beans cooked with meat and a rich, savoury-sweet sauce. They are often served at cookouts alongside grilled food, but they also make a filling dinner.

This version builds flavour with crisped bacon, browned beef, onion and green pepper, then combines them with canned pork and beans and a tangy, smoky sauce. Baking uncovered at the end helps the top caramelise while the sauce thickens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 24g protein, 35g carbs, 16g fat.

The beans and brown sugar provide most of the carbohydrates, while the bacon and beef contribute much of the fat and protein. Serve a portion with a green salad or vegetables for a plate with more freshness and variety.

Build flavour in the pot

Bacon fat: Cooking the bacon first leaves a savoury base for browning the beef. Keep a thin coating in the pot after draining so the vegetables can soften without sitting in excess fat.

Vegetables: Give the onion and green pepper their full 5 to 6 minutes to soften and colour lightly. This helps them blend into the beans rather than staying crisp.

Balance the sauce

Sweet and tangy: Ketchup, brown sugar and yellow mustard give the sauce its familiar sweet-tangy character. Worcestershire sauce adds a savoury note, while smoked paprika brings smokiness.

Seasoning: Stir the spices through the sauce before adding the beans, then taste the combined mixture and adjust the salt. The canned beans and bacon are already savoury, so add salt gradually.

Get the right texture

Covered bake: Keeping the pot covered for the first hour lets the mixture heat through without the sauce reducing too quickly. Use an oven-safe pot with a lid for this stage.

Uncovered finish: Removing the lid for the last 25 to 30 minutes lets moisture escape and encourages a caramelised top. The beans are ready when the sauce has thickened to your preference.

Choose a cooking method

Oven: The oven method takes 1 hour and 25 to 30 minutes of baking after the mixture is assembled. It gives the top time to caramelise once the lid comes off.

Slow cooker: Cook the mixture on low for 6 to 8 hours or high for 3 to 4 hours. Prop the lid slightly ajar for the final 30 minutes to help the sauce reduce.

What to serve with them

Cookout plate: Serve the beans with grilled meats, corn on the cob or a crisp green salad. Their rich sauce pairs well with simple sides that bring freshness or crunch.

Weeknight meal: Add a green vegetable or a side salad to round out a bowl of beans. They are substantial enough to serve as the main part of a meal.

Recipe notes & tips

• Use a large, heavy oven-safe pot so the mixture can go from the hob straight into the oven.
• Break the beef into small pieces as it browns for an even texture throughout the beans.
• Drain most, but not all, of the excess beef fat before cooking the vegetables.
• Taste the mixture before baking and add salt a little at a time.
• Check the sauce after 25 minutes uncovered and continue baking if you prefer it thicker.
• For the slow cooker method, leave the lid slightly ajar for the final 30 minutes as directed.

Variations

• Add heat: Stir in a little chilli powder or hot sauce for a spicier batch.
• Use a different pepper: Swap the green pepper for a red bell pepper for a sweeter flavour.
• Make it smokier: Add extra smoked paprika a little at a time, tasting as you go.
• Change the meat: Use ground turkey in place of the ground beef for a different flavour.
• Add a topping: Scatter sliced spring onions over each serving just before serving.

Common mistakes to avoid

• Crowding the bacon: Cook it in a large pot so it can crisp rather than steam.
• Leaving too much fat: Drain most of the excess after browning the beef, keeping only a thin layer.
• Rushing the vegetables: Cook them until softened and lightly golden so they are not left crunchy.
• Adding salt too quickly: Taste first, since the bacon and canned beans are already savoury.
• Skipping the uncovered bake: Remove the lid for the final 25 to 30 minutes so the sauce can thicken and the top can caramelise.
• Closing the slow cooker lid for the whole cook: Prop it slightly ajar for the final 30 minutes to let moisture escape.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 to 4 days. Reheat until piping hot, stirring occasionally; add a small splash of water if the sauce has become too thick.

Frequently asked questions