These hearty Crockpot Cowboy Beans combine two kinds of meat with an abundance of beans, simmered in a tangy-sweet sauce of molasses and brown sugar. Perfect for potlucks or cool outdoor gatherings.
When I think of Cowboy Beans I picture a campfire on a chilly night, a large pot bubbling over the flames, and a hungry cowboy savoring a steaming bowl of beans that will stick to his ribs. Modern versions are far more flavorful than the simple canned beans of the past, and this crockpot recipe is a rich, comforting example.
These Crockpot Cowboy Beans are full of bold flavors and require minimal hands-on time. They start with two meats—ground beef and bacon. The beef is browned with plenty of onions while the bacon is cooked and crumbled. Both meats then join an abundant mix of beans and a sweet-savory sauce in the slow cooker.
The recipe calls for three kinds of canned beans—kidney beans, pork and beans, and white beans—plenty of brown sugar, molasses, ketchup, and mustard. Let everything simmer in a crockpot so flavors meld and the sauce becomes thick and luscious.
These beans are easy to scale for a crowd and are especially good served hot alongside cornbread muffins. They make a large quantity, so be sure to use a roomy crockpot.
This recipe was updated on 1/18/20.
Crockpot Cowboy Beans
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- Author: Cindy Gibbs @ My Country Table
- Prep Time: 15 Minutes
- Cook Time: 4.5 hours, includes cooking the meat
- Total Time: 4 hours 45 minutes
- Yield: 15 large servings
Description
Two kinds of meat are combined in these hearty filling beans and they’re crockpot simmered in a tangy and sweet sauce made of molasses and brown sugar. A great dish for potlucks or cool-weather gatherings.
Ingredients
- 1 pound ground beef
- 2 large onions, diced
- 1 pound bacon
- 2 tablespoons bacon drippings
- 3 cans kidney beans (15 oz each), light or dark
- 3 cans pork and beans (15 oz each)
- 3 cans white beans (15 oz each)
- 1 cup light brown sugar
- 1 cup ketchup
- 1/2 cup molasses (regular or robust)
- 3 tablespoons yellow mustard
Instructions
- Add the ground beef and diced onions to a large skillet and brown until the meat is cooked through. Drain and set aside.
- Cook the bacon until crisp, reserve 2 tablespoons of the drippings, and crumble the bacon into small pieces.
- Drain all the beans except for one can of the pork and beans (leave that can undrained). Add all beans, the undrained pork and beans, the cooked meats, and the remaining ingredients to a large crockpot. Stir well to combine.
- Cook on high for 4 hours or on low for 8 hours, until the flavors are well blended and the sauce is thickened.
- Serve hot on its own or with cornbread muffins.
- Recipe adapted from Barefeet In The Kitchen.
Notes
This makes a very large batch, so use a roomy crockpot. It’s ideal for feeding a crowd or for bringing to potlucks.