CrockPot Cowboy Beans
Hearty and smoky, these CrockPot cowboy beans are a summer favorite. Packed with beef, bacon, and beans, they’re slow-cooked to perfection.
Equipment
- Large skillet (for cooking bacon and beef)
- CrockPot (slow cooker, 4–6 quart)
- Wooden spoon or spatula (for stirring)
- Knife and cutting board (for onion, garlic, and bacon)
- Can opener (for beans)
- Measuring cups and spoons
- Slotted spoon (for transferring bacon)
- Paper towels (for draining bacon)
Ingredients
- 6 slices bacon chopped
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 15 oz pinto beans, drained
- 1 can 15 oz kidney beans, drained
- 1 can 15 oz white beans, drained
- 1 can 15 oz baked beans
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1 tbsp yellow mustard
- 1 tsp chili powder
- Salt & pepper to taste
Instructions
- In a skillet, cook 🥓 chopped bacon until crispy. Remove and set aside.
- In the same pan, cook 🥩 ground beef with 🧅 diced onion until browned. Add 🧄 minced garlic and sauté 1 minute.
- Transfer the mixture to your CrockPot. Add all 🫘 beans and stir.
- Mix in 🥫 baked beans, 🍅 ketchup, 🍯 brown sugar, 🧂 mustard, 🌶️ chili powder, and cooked bacon. Season with 🧂 salt and pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours. Stir before serving.
