These hearty cowboy beans are loaded with smoky bacon, tender vegetables, and a rich molasses-BBQ sauce. Perfect for BBQs, potlucks, or as a satisfying main dish!
Recipe Details
Ingredients
- 450g dried navy beans (or 3 x 400g cans navy beans, drained and rinsed)
- 5ml salt (for cooking dried beans)
- 200g bacon, about 8 slices
- 1 medium yellow onion, finely minced
- 1 medium red bell pepper, finely chopped
- 2 cloves garlic, minced
- 240ml tomato sauce
- 80ml ketchup
- 80ml BBQ sauce
- 15ml prepared yellow mustard
- 15ml Worcestershire sauce
- 60ml molasses
- 2.5ml smoked paprika
- 1.25ml freshly ground black pepper
- 0.6ml ground cayenne pepper
Instructions
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Prepare the beans: If using dried 450g dried navy beans (or 3 x 400g cans navy beans, soak them overnight in plenty of water. Drain and rinse, then place in a large pot with fresh water and 5ml salt (for cooking dried beans). Bring to a boil, reduce heat, and simmer for 45-60 minutes until tender but not mushy. Drain and set aside. If using canned beans, simply drain and rinse thoroughly.
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Cook the bacon: In a large skillet over medium heat, cook 200g bacon until crispy and golden brown, about 6-8 minutes. Remove bacon to a paper towel-lined plate, reserving all the rendered fat in the skillet. Once cooled, chop bacon into bite-sized pieces.
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Sauté the vegetables: In the same skillet with the bacon fat, add 1 medium yellow onion and 1 medium red bell pepper. Cook over medium heat for 5-7 minutes, stirring occasionally, until vegetables are softened and onion is translucent. Add 2 cloves garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
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Prepare the sauce: In a small bowl, whisk together 240ml tomato sauce, 80ml ketchup, 80ml BBQ sauce, 15ml prepared yellow mustard, 15ml Worcestershire sauce, and 60ml molasses until smooth.
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Combine in slow cooker: Add the cooked beans to your slow cooker. Pour in the prepared sauce mixture and add the sautéed vegetables, 2.5ml smoked paprika, 1.25ml freshly ground black pepper, and 0.6ml ground cayenne pepper. Stir everything together until well combined.
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Add bacon and cook: Sprinkle the chopped bacon pieces over the top of the bean mixture. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
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Check and adjust: About halfway through cooking, give the beans a gentle stir and check the consistency. If the mixture seems too thick, add 60-120ml (1/4 to 1/2 cup) of water or beef broth.
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Final seasoning: Taste and adjust seasoning with additional salt, pepper, or a splash more Worcestershire sauce if needed before serving.
Tips
Bean Preparation: For the best texture, don't overcook dried beans in the initial boiling stage - they should be tender but still hold their shape as they'll continue cooking in the slow cooker.
Bacon Fat Magic: Don't skip using the bacon fat to sauté the vegetables - it adds incredible depth of flavor that makes these beans truly special.
Consistency Control: The beans will thicken as they cook and cool. If serving immediately and they seem too thick, thin with a little water or broth. If too thin, remove the lid for the last 30 minutes of cooking.
Make-Ahead Perfect: These beans taste even better the next day! Store in the refrigerator for up to 4 days and reheat gently on the stovetop or in the microwave.
Serving Suggestions: Perfect alongside grilled meats, cornbread, coleslaw, or over baked potatoes. They're hearty enough to serve as a main dish with some crusty bread.
Spice Level: Adjust the cayenne pepper to your taste - start with less if you prefer milder flavors, or add a diced jalapeño with the vegetables for extra heat.
Freezer Friendly: These beans freeze beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.