Cowboy Beans Recipe

Soak the beans

Rinse the pinto beans under cold water and remove any debris. Place beans in a large bowl, cover with at least 3 inches of water (about 6 cups), and soak for 6–8 hours or overnight. Alternatively, use the quick-soak method: bring beans and water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse before cooking.

After soaking and draining, transfer the beans to a heavy Dutch oven or large pot and add 4 cups fresh water. Bring to a simmer over medium heat, then reduce to low and simmer gently for 30–40 minutes until beans are just tender but not falling apart. Drain, reserving 1/2 cup of the cooking liquid, and set beans aside.

Heat the Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer most of the bacon to a plate, leaving about 2 tablespoons of bacon fat in the pot. Reserve the crisped bacon for finishing.

Add the ground beef to the pot with the bacon fat. Break it up with a spoon and cook until browned and no pink remains, about 6–8 minutes. Season lightly with 1/4 tsp of the salt and 1/4 tsp black pepper while browning. Drain off excess fat if there is more than 2 tablespoons, leaving the fond.

Add the diced onion, bell pepper, and celery to the browned meat. Sauté until softened and translucent, about 5–6 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Lower heat to medium-low. Stir in the tomato sauce, canned diced tomatoes (with juices), ketchup, brown sugar, yellow mustard, apple cider vinegar, and Worcestershire sauce. Mix well to combine.

Add the chili powder, smoked paprika, ground cumin, remaining salt (about 1 1/4 tsp), and remaining black pepper. Stir and simmer the sauce uncovered for 6–8 minutes to blend flavors and reduce slightly.

Add the par-cooked pinto beans and reserved 1/2 cup bean cooking liquid (or up to 1/2 cup stock if needed) to the pot with the sauce and meat. Stir to combine, scraping any browned bits from the bottom. If mixture looks very thick, add up to the reserved 1/2 cup stock to reach a saucy but not soupy consistency.

Bring to a gentle simmer, then cover and cook on low for 20–30 minutes, stirring occasionally, until beans are fully tender and flavors meld. Uncover for the last 5–10 minutes if you want a thicker sauce. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or brown sugar to balance.

Stir in the reserved crisp bacon pieces and chopped parsley or cilantro just before serving. If using, sprinkle freshly grated cheddar on top to melt slightly, or serve on the side.