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1 lb (450 g) ground beef
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8 oz (225 g) smoked sausage or kielbasa, sliced
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6 slices bacon, chopped
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1 medium onion, diced
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2 cans (15 oz / 425 g each) pinto beans, drained
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1 can (15 oz / 425 g) kidney beans, drained
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1 can (15 oz / 425 g) pork and beans, including sauce
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¾ cup barbecue sauce
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2 tablespoons brown sugar
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1 tablespoon Worcestershire sauce
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1 teaspoon chili powder
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½ teaspoon smoked paprika
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½ teaspoon garlic powder
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¼ teaspoon black pepper
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Salt, to taste
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½ cup water or beef broth, if needed
Optional toppings
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Sour cream
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Crunchy tortilla strips or crushed tortilla chips
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Sliced green onions
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Shredded cheddar cheese
Instructions
1. Brown the ground beef
Cook the ground beef in a large skillet over medium-high heat for 6–8 minutes, breaking it into small crumbles. Drain excess fat and transfer the beef to a plate.
2. Cook the bacon and sausage
Cook the chopped bacon until crisp. Add the sliced sausage and cook for 2–3 minutes until lightly browned. Drain excess grease. For extra flavor, sauté the diced onion briefly in the same pan.
3. Add everything to the slow cooker
Add the beef, bacon, sausage, onion, pinto beans, kidney beans and pork and beans to the slow cooker. Stir in the barbecue sauce, brown sugar, Worcestershire sauce, chili powder, paprika, garlic powder and black pepper.
4. Slow cook
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until hot and bubbling and the flavors have blended. Stir once or twice if convenient. Add a little broth or water if the mixture becomes too thick.
5. Taste and serve
Taste and adjust the salt, pepper, and barbecue sauce. Spoon into bowls and top with sour cream, tortilla strips, green onions or shredded cheese if desired.
Nutrition information
Estimated per serving, assuming 8 servings and excluding optional toppings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 450–550 kcal |
| Protein | 25–32 g |
| Carbohydrates | 40–50 g |
| Total fat | 18–25 g |
| Saturated fat | 6–9 g |
| Fiber | 8–11 g |
| Sugars | 12–20 g |
| Sodium | 900–1,300 mg |
Actual nutrition varies with the sausage, bacon, beans and barbecue sauce brands used.
Nut information and allergens
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Tree nuts: No nuts are required in this recipe.
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Peanuts: No peanuts are required.
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Potential allergens: Check the barbecue sauce, Worcestershire sauce, sausage and canned beans for soy, wheat, or other declared allergens.
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Gluten-free option: Use certified gluten-free barbecue sauce and Worcestershire sauce, and check all processed meat and bean labels.
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Lower-sodium option: Choose low-sodium beans and barbecue sauce, and reduce the added salt.
Tips for the best cowboy beans
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Brown the meat first for deeper flavor and better texture.
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Drain excess grease so the beans don’t become overly oily.
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For a spicier version, add diced jalapeño or a pinch of cayenne.
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For a smokier flavor, add a little extra smoked paprika.
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Refrigerate leftovers within 2 hours in airtight containers and use within 3–4 days. Reheat thoroughly to 165°F (74°C).
Serving ideas: Pair with cornbread, coleslaw, baked potatoes or a simple green salad for a filling meal.