Estimated reading time: 8 minutes
There are some recipes that can’t quite decide whether they’re a side dish or the whole meal—and honestly, I’m perfectly fine with that. These Cowboy Beans are definitely one of them.
You may also know these as Calico Beans, which is the name I remember hearing for that big, hearty pan of beans made with several different kinds of beans, ground beef, and bacon. The different colors of the beans give the dish that “calico” look, but Cowboy Beans seems to be the name most people recognize today.
Whatever you call them, they are delicious.
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This version starts with smoky bacon, browned ground beef, and onion. Then we add baked beans, kidney beans, butter beans, and pinto beans before stirring everything together with a sweet and tangy barbecue-style sauce.
And I kept the brown sugar to just 1/3 cup. I like a little sweetness in my beans, but I don’t want them tasting like dessert. The barbecue sauce, ketchup, mustard, Worcestershire, and apple cider vinegar balance everything out.
Bake the whole thing until it’s thick, bubbly, and a little caramelized around the edges.
Now that’s a pan of beans worth bringing to the table.
Table of contents
Why You’ll Love These Cowboy Beans
These aren’t your ordinary canned baked beans dressed up with a little brown sugar.
The ground beef and bacon make them hearty enough to serve as a meal, while the combination of four different beans gives you plenty of texture.
They’re also easy to make ahead, which makes them perfect for family gatherings, cookouts, game day, potlucks, or anytime you’re feeding a hungry crowd.
And don’t worry if you don’t have every type of bean I used. Cowboy Beans are pretty forgiving. Swap in your favorites and make them your own.
Tools I Use
Many readers ask what tools I use when testing recipes for The Recipe Bowl.
👉 See my full list of favorite kitchen tools here.
Ingredients for Cowboy Beans
Ground beef: I use one pound of ground beef. An 85/15 or 90/10 ground beef works well.
Bacon: Bacon adds that smoky flavor that really makes these beans special.
Onion: A diced yellow or sweet onion cooks right along with the beef.
Baked beans: Don’t drain these. Their sauce becomes part of the base for our Cowboy Beans.
Kidney beans: These hold their shape nicely while the beans bake.
Butter beans: I love their creamy texture and larger size.
Pinto beans: Pinto beans add another color, flavor, and texture to our Calico Beans.
Ketchup: Gives the sauce its tomato base and a little sweetness.
Brown sugar: We’re using 1/3 cup—just enough for that sweet-and-savory flavor without making the beans overly sweet.
Barbecue sauce: Use your favorite. A smoky or original barbecue sauce works especially well.
Yellow mustard: Adds just enough tang to balance the sweetness.
Worcestershire sauce: This gives the sauce a deeper savory flavor.
Apple cider vinegar: Don’t skip this one. That little splash of acidity helps cut through the sweetness and richness.
Garlic powder and smoked paprika: A simple combination that adds plenty of flavor without taking over the dish.
How to Make Cowboy Beans
Cook the Bacon
Preheat your oven to 350°F.
Cut the bacon into small pieces and cook it in a large skillet or Dutch oven over medium heat until it is crisp.
Remove the bacon with a slotted spoon and set it aside.
You don’t need all that bacon grease for the next step, so drain off most of it, leaving about a tablespoon in the pan.
Brown the Ground Beef
Add the ground beef and diced onion to the skillet.
Cook until the beef is browned and the onion is tender, breaking the beef into crumbles as it cooks.
Drain off any excess grease.
Add the Beans
Add the baked beans, kidney beans, butter beans, and pinto beans.
Remember—the baked beans go in sauce and all. Drain and rinse the other canned beans.
Add most of your cooked bacon, reserving a little for the top.
Make the Cowboy Bean Sauce
Add the ketchup, brown sugar, barbecue sauce, yellow mustard, Worcestershire sauce, apple cider vinegar, garlic powder, smoked paprika, and black pepper.
Give everything a good stir until all those beans and bits of beef are coated in that sweet and tangy sauce.
Bake
Transfer everything to a large baking dish if you aren’t already using an oven-safe Dutch oven.
Sprinkle the reserved bacon over the top.
Bake uncovered at 350°F for about 45 to 60 minutes.
You’ll know they’re ready when they’re bubbling around the edges and the sauce has thickened.
Let the beans rest for about 10 minutes before serving. The sauce will continue to thicken as they sit.
Nettie’s Tips
Don’t drain the baked beans. You want that sauce in the recipe.
However, do drain and rinse the kidney beans, butter beans, and pinto beans.
If your ground beef or bacon leaves quite a bit of grease behind, drain it before adding the beans. Otherwise, the finished dish can become greasy instead of saucy.
Give the beans that 10-minute rest after they come out of the oven. It makes a difference. They’ll go from a little loose and bubbly to thick and scoopable.
And taste your barbecue sauce before adding it. Some brands are much sweeter than others. Because we’re already adding brown sugar, I prefer an original or smoky barbecue sauce rather than an extra-sweet variety.
Variations
Want a little heat? Add diced jalapeño, a pinch of cayenne, or a few dashes of your favorite hot sauce.
You can also add diced green bell pepper when you cook the onion.
Don’t have butter beans? Great northern, cannellini, black beans, or another can of pinto beans will work.
For an even smokier flavor, use smoked bacon and a smoky barbecue sauce.
You can also turn this into a slow-cooker recipe. Brown the bacon, beef, and onion first, then transfer everything to your crockpot. Cook on LOW for about 4 to 5 hours or HIGH for 2 to 3 hours.
What to Serve With Cowboy Beans
These beans were made for cookout food.
Serve them alongside grilled hamburgers, hot dogs, pulled pork, ribs, grilled chicken, or smoked chicken.
They also make a great meal all by themselves. Add a piece of cornbread or a simple green salad and dinner is done.
And if you’re taking these to a potluck, don’t be surprised when people go back for seconds.
FAQ
Why are Cowboy Beans also called Calico Beans?
Calico Beans traditionally contain several different types and colors of beans. That mixture gives the dish a colorful appearance similar to calico fabric. Cowboy Beans and Calico Beans are often used to describe very similar dishes made with mixed beans, ground beef, bacon, and a sweet and tangy sauce.
Can I make Cowboy Beans ahead of time?
Absolutely. In fact, they’re delicious the next day because the flavors have even more time to come together. Prepare and bake them, let them cool, then refrigerate them in a covered container. Reheat them in the oven or microwave before serving.
Do I have to use all four kinds of beans?
No. That’s one of the best things about this recipe. Use the combination you like or what you already have in the pantry. Just try to use beans with different sizes and textures so you still get that classic Calico Bean feel.
Storage
Store leftover Cowboy Beans in an airtight container in the refrigerator for up to 4 days.
Reheat individual servings in the microwave or warm a larger amount in a covered baking dish in the oven at 325°F until heated through.
You can also freeze Cowboy Beans. Cool them completely and place them in an airtight freezer-safe container. Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
More Easy Recipes to Serve With Cowboy Beans
These Cowboy Beans are right at home at any cookout or family gathering! Serve them alongside my Smoked Chicken Drumsticks, Uncle Chuck’s Grilled Chicken, or your favorite burgers and hot dogs. Add a scoop of homemade potato salad, creamy macaroni salad, or buttery salt potatoes, and you’ve got a delicious spread everyone will enjoy. And honestly, these beans are hearty enough to be a meal all on their own!
If you make these Cowboy Beans, let me know what you call them where you live—Cowboy Beans or Calico Beans?
And don’t forget to save the recipe. Let’s mix it up!
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Cowboy Beans (Calico Beans)
Equipment
Ingredients
- 1 pound ground beef
- 6 slices bacon chopped
- 1 medium yellow or sweet onion, diced
- 1 28-ounce baked beans undrained
- 1 15-ounce kidney beans drained and rinsed
- 1 15-ounce butter beans drained and rinsed
- 1 15-ounce pinto beans drained and rinsed
- 1/2 cup ketchup
- 1/3 cup light brown sugar packed
- 1/4 cup barbecue sauce
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper or to taste
Instructions
- Preheat oven to 350°F.
- Cook chopped bacon in a large skillet or Dutch oven over medium heat until crisp. Remove with a slotted spoon and set aside. Drain off most of the bacon grease, leaving about 1 tablespoon in the pan.
- Add ground beef and diced onion. Cook until the beef is browned and the onion is tender, breaking the beef into crumbles as it cooks. Drain excess grease.
- Add baked beans, kidney beans, butter beans, pinto beans, and most of the cooked bacon. Reserve some bacon for the top.
- Add ketchup, brown sugar, barbecue sauce, yellow mustard, Worcestershire sauce, apple cider vinegar, garlic powder, smoked paprika, and black pepper.
- Stir until everything is thoroughly combined.
- Transfer to a large baking dish if your skillet isn’t oven-safe. Sprinkle reserved bacon over the top.
- Bake uncovered for 45 to 60 minutes, or until hot, bubbly, and thickened around the edges.
- Remove from oven and let rest for 10 minutes before serving.