Cowboy Beans
1 hr12–15 servings
A hearty one-pot bean and beef stew with bacon, peppers, and a tangy BBQ-molasses sauce.
| 115 g bacon, chopped into 1/2" pieces | Cook bacon until crisp, 9–11 min | Add onion, cook until translucent, 5 min | Add garlic, peppers & jalapeños, 2–3 min | Add beef & taco seasoning, season with salt, cook 5–6 min | Add beans, broth & sauce ingredients, cover, simmer 15 min | Uncover, simmer 15 min until thickened, season to taste |
| 1 large yellow onion, finely chopped | ||||||
| 4 cloves garlic, finely chopped | ||||||
| 120 ml chopped jarred roasted red bell peppers | ||||||
| 60 ml chopped pickled jalapeños | ||||||
| 455 g lean ground beef | ||||||
| 2 tsp taco seasoning | ||||||
| kosher salt | ||||||
| 2 (14-oz / 400-g) cans pinto beans, drained, rinsed | ||||||
| 1 (14-oz / 400-g) can black beans, drained, rinsed | ||||||
| 1 (14-oz / 400-g) can small red beans or dark red kidney beans, drained, rinsed | ||||||
| 360 ml low-sodium beef broth or water | ||||||
| 240 ml store-bought or homemade BBQ sauce | ||||||
| 120 ml ketchup | ||||||
| 60 ml apple cider vinegar | ||||||
| 2 tbsp Dijon or spicy brown mustard | ||||||
| 2 tbsp molasses | ||||||
| 1 tbsp hot sauce |
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