Pull out your slow cooker and get ready for the ultimate comfort food.

These Cowboy Beans are packed with bacon, ground beef, and three different types of beans swimming in a sweet and smoky sauce that hits all the right notes.

This is the kind of dish that disappears fast at potlucks and family gatherings.

The slow cooker does all the heavy lifting while you go about your day, and what you end up with is something that’s hearty enough to stand on its own as dinner.

Why You’ll Love This Recipe

This is a set-it-and-forget-it kind of meal that feeds a crowd without much fuss. You brown the meat, dump everything in the crockpot, and walk away.

It’s also incredibly flexible. You can adjust the sweetness, add more heat, or swap out bean varieties based on what’s in your pantry.

The leftovers actually get better after a day or two in the fridge. The flavors meld together and somehow taste even richer reheated.

Plus, it’s budget-friendly. Beans and ground beef stretch your dollar, and this recipe makes enough to feed 10-12 people easily.

Ingredients

1 pound bacon, chopped
1½ pounds ground beef
1 medium onion, diced
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (28 oz) baked beans (do not drain)
1 cup ketchup
⅓ cup brown sugar, packed
¼ cup molasses
3 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for heat)

Instructions

In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan.

Add the ground beef to the bacon drippings and cook until browned, breaking it up with a spoon as it cooks, about 6-8 minutes. Add the diced onion and cook for another 3-4 minutes until softened. Drain excess fat.

Transfer the cooked bacon, beef, and onion mixture to your slow cooker.

Add all four types of beans (remember not to drain the baked beans) to the slow cooker.

In a medium bowl, whisk together the ketchup, brown sugar, molasses, mustard, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, black pepper, and cayenne if using.

Pour the sauce mixture over the beans and meat in the slow cooker. Stir everything together until well combined.

Cover and cook on low for 6-8 hours or on high for 3-4 hours. The longer cooking time allows the flavors to develop and the sauce to thicken.

Give it a good stir before serving. If the sauce seems too thin, remove the lid and cook on high for an additional 30 minutes to thicken.

Serve hot as a main dish with cornbread, or as a side at your next barbecue.