Saucy Cowboy Beans

Sometimes baked beans are too thick and starchy for my liking. I prefer my beans with lots of sauce, and that’s exactly what you get with this recipe. Also, this sauce is pretty tangy, so be warned! 
4-6 slices bacon, chopped
1 small onion, diced
1 green bell pepper, seeds and membranes removed, diced
1/4 tsp. each ground cloves, red pepper flakes, black pepper, and
kosher salt
2/3 cup BBQ sauce
2 Tbs. cider vinegar
2 Tbs. spicy brown mustard
1 cup chicken broth
1 tsp. molasses
2 cans pinto beans, 15 oz., drained and rinsed
In a large cast iron skillet over medium high heat, cook bacon until browned and crispy. Add onion, bell pepper, spices, and salt, cooking until vegetables are softened, 6-8 minutes. Add BBQ sauce, vinegar, mustard, broth, molasses and beans; bring to a simmer and cook for an additional 8-10 minutes, stirring occasionally; serve warm from the skillet.

Let’s Get You Cookin’,
Chef Alli 


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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