Cowboy Beans

Baked beans (and crock pot baked beans) are delicious and satisfying as a side dish, but if you’re looking for beans that double as a main dish, cowboy beans are what you want. A close cousin of calico beans, cowboy beans bulk up the baked bean equation by adding lots of meat to the mix—sausage, bacon, and ground beef to be exact.

And that’s in addition to all the beans! Basically, cowboy beans are brimming with protein, and they’re also full of flavor. They’ve got a spicy sweet sauce similar to that of baked beans, so you know they’re going to be delicious.

Cowboy beans are also known as chuck wagon beans. I can almost picture the trail-dusty cowboys gathering around a campfire, filling their empty stomachs with a steaming bowl of cowboy beans.

Reasons To Love Cowboy Beans

• Quick and easy. Using canned beans takes a lot of the time out of making these cowboy beans, and if you make them on the stovetop, they’re done in just 25 minutes!
• A crowd-pleasing side. People love baked beans for summer cookouts, graduation parties, and other big celebrations, and I’ve found that cowboy beans are always a big hit. This recipe makes enough for a crowd and it’s super filling!
• Skillet, casserole or crockpot, your choice. Once the beans are made, they can be transferred to a crockpot or casserole dish to simmer until you’re ready to serve them. I like to put them in my Dutch oven. Of course, the beans can be served right out of the skillet you made them in, too.

Ingredient Notes

Be sure to refer to the recipe card for measurements, instructions, and nutrition information.

• Meat: Cowboy beans have lots of meat, including Polish sausage (or kielbasa), ground beef, and bacon. I prefer thick cut bacon because it holds up better in the saucy beans, and doesn’t completely disappear. To keep the beans from getting greasy, use a lean blend of ground beef.
• Vegetables: Onion, poblano pepper, and red bell pepper create a base of flavor for our cowboy beans. Poblano peppers add a bit of spicy heat (but not too much!).
• Beans: Buy an assortment of canned beans: pinto beans, pork and beans, great northern beans, and black beans. Don’t drain the beans first. The liquid from the beans helps create the sauce. If you prefer, choose reduced sodium beans which have less than half the amount of sodium per serving.
• Sauce: Ketchup is combined with brown sugar and molasses for sweetness, while Worcestershire sauce adds depth and umami to the sauce. Yellow mustard punches up the flavor.
• Chili Powder: If you like a little extra heat, add chili powder. It’s optional, of course! You may want to serve it on the side so everyone can spice it up to taste.

How To Make Cowboy Beans

Cook the sausage. Slice the kielbasa into quarter-inch coins. In a very large skillet, brown the sausage slices until the edges are crispy. Transfer them to a plate.

Fry the bacon. You can either cut the bacon into one inch pieces before you fry it, or wait until it’s cooked. I usually chop it before I fry it because it’s easier to stir the small pieces in the pan than flipping full strips. Cook the bacon in the same skillet that you used for the sausage. When the bacon is done, transfer it to a plate lined with paper towels, so the excess fat can drain off.

Brown the ground beef. In the same skillet, brown the ground beef, breaking it up into small clumps as it cooks. Cook it until there’s no pink remaining.

Add the vegetables. Add the chopped onions and peppers to the skillet and cook for 5 to 6 minutes over medium heat, stirring occasionally, until they’ve softened. 

Add the beans and sauce. Pour in all four cans of beans, undrained, followed by the sauce ingredients: ketchup, brown sugar, molasses, Worcestershire sauce, yellow mustard, and chili powder (if using).

Stir in the meat. Add the bacon and sausage to the cowboy beans. Stir well to combine, and simmer over low heat until the beans are hot and you’re ready to serve them.

Shortcuts and Variations

• Use precooked bacon: If you do this, you can skip browning it in the skillet.
• Keep the bacon crispy: Reserve half of the bacon for sprinkling on top of the finished beans as a garnish if you want it to retain its crispiness.
• Swap in barbecue sauce: Instead of ketchup and brown sugar, substitute 1 cup of your favorite barbecue sauce.
• Use different beans: Navy beans, cannellini beans, or kidney beans are great options for this recipe. If you happen to have a lot of canned beans in your pantry, go ahead and use what you have. Low sodium beans are a great choice.
• Scale it up or down: Make more servings by scaling up the recipe and making it in a Dutch oven or crockpot. To scale it down, use only 2 cans of beans (I recommend that one of the cans should be the pork and beans).

What To Serve With Cowboy Beans

• Down-home sides: Stovetop mac and cheese, creamy coleslaw, and cornbread muffins or cornbread all pair perfectly with this recipe. Make a big pan of apple crisp or apple blueberry crisp to serve as dessert. Don’t forget the homemade vanilla ice cream!
• Potatoes: I like to serve the beans either with potatoes, or spooned onto the potatoes. Try air fryer potato wedges, baked potatoes, or air fryer French fries. Add a sprinkle of shredded cheddar cheese, too. The beans go well with baked sweet potatoes, as well.
• Tortilla chips: Cowboy beans make a hearty dip that goes well with tortilla chips, especially the “scoop” chips so you can really load it on.

Make Ahead Ideas

You can make this recipe ahead, cover it, and place it in the refrigerator for up to 2 days in advance. Warm up the cowboy beans on the stovetop, or increase the baking time by 15 minutes.

Storing & Reheating Leftovers

Refrigerate/freeze: Store leftover cowboy beans in a covered dish or airtight container in the fridge for up to 5 days. To freeze cowboy beans, follow the recipe as instructed, cool completely, and store in an airtight container or freezer bag for up to 4 months. Thaw overnight in the refrigerator.

Reheat: Larger portions can be reheated over medium low heat on the stovetop until hot. Individual portions can be reheated in the microwave. Use a microwave safe bowl and be sure to cover it. Beans have a tendency to explode in the microwave. If you prefer, bake the beans in a 350℉ oven for 45 to 55 minutes, until heated through and bubbly.