Beans, for a reason unbeknownst to me, are often on the receiving end of a lot of scrutiny. I struggle to comprehend this blatant bean bullying (how’s that for some alliteraiton?) considering beans are extremely inexpensive, nutritious and filling, but I figure people who write them off without giving them a fair chance don’t deserve to savour the goodness of beans, anyways.
Plenty of people are fans of baked beans, but Cowboy Beans are a whole different take, and I’ve always wanted to make some myself. With cooler weather here and likely staying, I thought this would make a great addition to any weeknight spread. This recipe comes from iamhomesteader.com.
“Cowboy Beans
“Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced (approximately 1 cup)
- 1 green bell pepper, diced (approximately 1 cup)
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- 8 slices bacon, cooked and crumbled
- ¼ cup brown sugar (this is optional – you could omit)
- 2 cans (28 ounces each) baked beans, we used Bush’s Original Baked Beans
- ½ cup barbecue sauce
- 2 tablespoons dijon mustard
“Instructions
- Preheat oven to 350°F.
- In a 4 quart, heavy bottom, oven-safe pot (like a Dutch oven) over medium heat, add ground beef, onion, bell pepper, garlic salt, and onion powder. Cook until the hamburger is no longer pink. Drain the excess liquid.
- Add cooked bacon crumbles, brown sugar, baked beans, barbecue sauce, and dijon mustard. Stir to incorporate all ingredients.
- Cover and bake for 1 hour. (When done, the beans should be hot and bubbly and thickened.) Serve warm,” the recipe explains.
I recall reading once that molasses also serve as a fantastic addition when making Cowboy Beans, but this recipe doesn’t call for it. If you’re feeling adventurous, feel free to add some in and let me know how the dish turns out.
I think this dish would absolutely hit the spot on a chilly evening, served alongside some crusty bread or even corn muffins. Yum.
Photo by P.O.sitive Negative on Unsplash
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