Ground beef and a variety of beans simmer in a rich and tangy sauce. It's a hearty side dish perfect for serving at a potluck or summer cookout, or can be served as a main dish.
12Servings
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Ingredients
1poundground beef
1small oniondiced
15ouncescanned butter beansdrained
15ouncescanned lima beansdrained
15ouncescanned kidney beansdrained
15ouncespork & beans
½cupbrown sugar
¼cupwhite vinegar
¼cupmolasses
1Tablespoonyellow mustard
1Tablespoonketchup
1teaspoonWorcestershire sauce
½teaspoonliquid smokeoptional
Instructions
In a Dutch oven, brown the ground beef and onion over medium heat until the beef is no longer pink. Drain the grease and return to the pot.
Add all remaining ingredients to the pot. Add the lid. Cook on low for 20 minutes, stirring occasionally.
Remove lid and cook for another 25 minutes, stirring every 10-15 minute to ensure nothing on the bottom of the pot burns.Serve and enjoy.
If one of these types of beans is not to your family's liking, you can substitute black beans, pinto beans or even garbanzo beans (chickpeas)Leftovers: Store leftovers, refrigerated, in an airtight container. This is one of those recipes where leftovers taste even better the next day, so enjoy!To freeze leftovers up to 3 months: Cowboy baked beans can be frozen for later use. After cooking, allow the beans to cool completely. Transfer them to an airtight container or freezer bags, leaving some space for expansion. Label and date the containers, then store them in the freezer for up to 3 months.
Notes
If one of these types of beans is not to your family's liking, you can substitute black beans, pinto beans or even garbanzo beans (chickpeas)Leftovers: Store leftovers, refrigerated, in an airtight container. This is one of those recipes where leftovers taste even better the next day, so enjoy!To freeze leftovers up to 3 months: Cowboy baked beans can be frozen for later use. After cooking, allow the beans to cool completely. Transfer them to an airtight container or freezer bags, leaving some space for expansion. Label and date the containers, then store them in the freezer for up to 3 months.