Cowboy’s Baked Beans

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IngredientsCowboy's Baked Beans

  • 1 lb. Dried navy or Pinto beans
  • 1/4 cup chopped onion
  • 1/4 lb. Slab bacon
  • 3/4 cup maple syrup (the good stuff)
  • 1 tsp. Salt
  • 1/2 tsp. Dry mustard
  • Dash of cayenne pepper if you want


  1. Soak beans in about 5-6 cups cold water and allow to soak overnight.  Beans should be just slightly covered by the water.     (If camping and cooking outside build a fire when the beans have soaked and are ready to cook.  Have an ample supply of wood or coals to keep a good fire going)
  2. Drain beans and place in your Dutch oven,  add enough fresh water to cover beans and place the Dutch oven over medium high heat and bring to a boil without placing the lid on.  Once at a boil, put the lid on and continue at a slow boil for another 30 minutes.
  3. Remove from heat, drain and save your water.  Add in onions, cut your bacon into 3 or 4 chunks and toss into beans and mix.
  4. In separate bowl, take the water you drained off and mix with syrup, salt and mustard.  Using a dash of red pepper if you desire for some added bite, then stir and pour back over the beans stirring gently.
  5. Put the lid on the Dutch oven, place back over heat and keep at medium heat for about 4 hours.
  6. Occasional, lift lid to inspect, give a slight stir and keep an eye on the water level.
  7. After 4 hours, move to a 350⁰ F. oven (if cooking outside cover lid with coals) and continue cooking for two more hours.
  8. This will allow the water to cook down a bit and should thicken up, take cautions not to burn the beans.
  9. Remove from heat and the beans are ready to serve.

Makes 8 servings

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