Cowboy Beans


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IngredientsBeans Cowboy

  • 1 lb. (2 ½ cups) dried pinto beans, picked over and rinsed
  • 4 slices bacon, chopped fine
  • 1 onion, chopped fine
  • 4 garlic cloves, minced
  • 1 cup brewed coffee
  • ½ cup plus 2 tablespoons barbecue sauce
  • ⅓ cup packed dark brown sugar
  • 2 tablespoons spicy brown mustard
  • ½ teaspoon hot sauce
  • Salt and Black pepper


  1. Place beans and 6 cups water in Dutch oven.  Bring to boil over high heat and cook for 5 minutes.  Remove pot from heat, cover, and let beans sit for 1 hour.  Drain Beans
  2. Adjust oven rack to lower-middle position and preheat oven to 300⁰ F.
  3. Cook bacon in clean, dry pot over medium heat until crispy, 5 to 7 minutes.  Stir in onion and cook until beginning to brown, 6 to 8 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add 4 ½ cups water, coffee, and drained beans and bring to simmer; cook for 10 minutes.  Add ½ cup barbecue sauce, brown sugar, mustard, hot sauce, and 2 teaspoons salt; return to simmer.  Cover pot and transfer to oven.
  4. Cook until beans are just tender, 2 to 2 ½ hours.  Uncover pot and continue to cook, stirring occasionally, until liquid has thickened to syrupy consistency, 1 to 1 ½ hours.  Remove from oven and stir in remaining 2 tablespoons barbecue sauce.  Season with salt and pepper to taste, and serve.
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