Saucy Cowboy Beans are hearty and filling, simmered in a sweet and tangy bbq sauce with molasses in your favorite cast iron skillet or rocked-out in your Instant Pot.
1green bell pepper, seeds and membranes removed, diced
1/4tsp.each ground cloves, red pepper flakes, black pepper, and kosher salt
2/3cupBBQ sauce
2Tbs.cider vinegar
2Tbs.spicy brown mustard
1cupchicken broth
1tsp.molasses
2cans pinto beans, 15 oz. each, drained and rinsed
Instructions
Stove Top Method
In a large cast iron skillet over medium high heat, cook bacon and ground beef with onion, bell pepper, spices and kosher salt until vegetables are softened a bit and meats are cooked throughout.
Drain excess fats, then 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.
Instant Pot Method (electric pressure cooker)
Using the saute setting on your Instant Pot, cook the ground beef and bacon with the onion, bell pepper, spices, and kosher salt until vegetables are softened a bit and meats are cooked throughout.
Drain excess fats, then add BBQ sauce, vinegar, mustard, molasses and beans. Pour the broth over the top of all ingredients. Do Not Stir!
Lock the Instant Pot lid into place, then use the Manual/Pressure Cook button, choosing 3 minutes on High Pressure, bringing the IP to full pressure.
When the timer sounds, perform a Quick Release to remove all pressure from the Instant Pot. Carefully unlock and remove the lid; gently give the beans a quick stir. Serve at once.