Crock Pot Cowboy Beans
Hearty, smoky, and low-effort, these Crock Pot Cowboy Beans cook themselves and deliver a perfect mix of sweet, savory, and tangy flavors, making them ideal for game days, potlucks, and cozy dinners.
Ingredients
Meat and Flavor Base
- 6 slices bacon Thick-cut preferred for extra chew
- 1 lb ground beef or smoked sausage For extra heartiness
- 1 cup chopped onion For sweetness and balance
- 1 cup chopped bell pepper For freshness
Bean Medley
- 1 can baked beans For sweetness
- 1 can pinto beans For creaminess
- 1 can kidney beans For a little bite
Sauces and Sweeteners
- 1 cup barbecue sauce Choose sweet or spicy
- 1/4 cup ketchup For added sweetness
- 2 tbsp brown sugar Adjust for sweetness
- 1 tbsp yellow mustard For tang
- 1 tbsp Worcestershire sauce Adds depth
Seasoning
- 2 tbsp chili powder For spiciness
- 2 tsp smoked paprika For smokiness
- 1 tsp garlic powder For flavor
- 1/2 tsp black pepper To taste
- 1/4 tsp salt To taste
Optional Heat
- 1 tbsp diced jalapeños For extra heat
Instructions
Preparation
- Crisp the bacon in a skillet, then remove it while leaving some bacon fat in the pan.
- Sauté chopped onion and bell pepper in the bacon fat until tender.
- Add ground beef or smoked sausage to the skillet and cook until browned.
- Drain excess fat from the skillet.
Cooking
- Pour the cooked meat and veggies into a slow cooker along with the beans.
- Add barbecue sauce, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, smoked paprika, garlic powder, black pepper, and stir well.
- Set the slow cooker to low for 6 to 8 hours or high for 3 to 4 hours.
Serving
- Taste and adjust seasoning before serving. Add a splash of apple cider vinegar or diced jalapeños for tang or heat.
- Stir in chopped bacon for additional crispiness.
- Serve with cornbread, over rice, or with grilled hot dogs.
Notes
Let the beans cool before refrigerating. They can be stored in the fridge for up to 4 days or frozen for up to 3 months.