Cowboy Beans

Cowboy beans offer a delightful blend of sweet and savory flavors. They are less sweet than traditional baked beans, yet not as savory as the beans typically prepared and served with rice. Cowboy beans are a popular side dish in the Southwest, commonly accompanying a barbecue meal. This dish consists of a mixture of beans, ground beef, bacon, barbecue sauce, and a sweetening agent such as brown sugar. Cowboy beans taste great the day after they're made, once the flavors have had a chance to meld.

Cowboy Beans

Ingredients:

• 1 medium yellow onion

• 1 medium green bell pepper

• 3 cloves garlic

• 8 ounces sliced bacon

• 1 (about 15-ounce) can pinto beans

• 1 (about 15-ounce) can kidney beans

• 1 (about 15-ounce) can cannellini beans

• 1 tablespoon chili powder

• 1/8 teaspoon cayenne pepper (optional)

• 1 pound lean ground beef (85% lean)

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1 cup water

• 1/4 cup tomato-based barbecue sauce

• 1/4 cup packed light or dark brown sugar

• 1/4 cup ketchup

• 1 tablespoon Dijon mustard

Instructions:

1. Arrange a rack in the middle of the oven and heat the oven to 350°F.

2. Dice 1 medium yellow onion (about 1 1/2 cups) and 1 medium green bell pepper (about 1 cup). Finely chop 3 garlic cloves. Cut 8 ounces sliced bacon crosswise into 1/4-inch pieces. Drain and rinse 1 (about 15-ounce) can each of pinto, kidney, and cannellini beans.

3. Place the bacon in a Dutch oven and cook over medium heat, stirring occasionally, until browned and crisp, 7 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Remove all but 1 tablespoon of bacon fat from the pot; discard the remaining fat.

4. Add the onion and bell pepper to the pot and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic, 1 tablespoon chili powder, and 1/8 teaspoon cayenne if using, and stir to combine. Cook, stirring frequently, until fragrant, about 1 minute.

5. Add 1 pound lean ground beef, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon into small pieces and scraping up the browned bits at the bottom of the pot, until the beef is cooked through and browned, 4 to 5 minutes.

6. Add the beans, bacon, 1 cup water, 1/4 cup tomato-based barbecue sauce, 1/4 cup packed brown sugar, 1/4 cup ketchup, and 1 tablespoon Dijon mustard. Stir to combine and bring to a simmer.

7. Cover and transfer the pot to the oven. Bake until the flavors meld and the sauce is thickened, about 45 minutes. Taste and season with more kosher salt as needed. Serve with desired toppings.