Cowboy baked beans



4 slices bacon, chopped
1 small onion, diced
1 bell pepper (any color), diced
2 cloves garlic, minced
2 cans (15 oz each) of pinto beans, drained and rinsed
1 can (15 oz) of kidney beans, drained and rinsed
1 can (15 oz) of black beans, drained and rinsed
1 can (15 oz) of diced tomatoes
1/4 cup ketchup
2 tablespoons molasses
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon mustard (preferably Dijon)
Salt and pepper to taste


Preheat your oven to 350°F (175°C).

In a large oven-safe skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside, leaving the bacon grease in the skillet.

In the same skillet with the bacon grease, add the diced onion and bell pepper. Cook for about 5 minutes, until they begin to soften.

Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Add the drained and rinsed pinto beans, kidney beans, and black beans to the skillet, along with the diced tomatoes (undrained).

Stir in the ketchup, molasses, brown sugar, Worcestershire sauce, mustard, salt, and pepper. Mix everything together until well combined.

Bring the mixture to a simmer, then reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally, to allow the flavors to meld together.

After simmering, sprinkle the cooked bacon pieces over the top of the beans.

Transfer the skillet to the preheated oven and bake uncovered for 45 minutes to 1 hour, or until the beans are bubbly and the sauce has thickened.

Once baked, remove from the oven and let it cool for a few minutes before serving.


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