The Kitchn: This summer side won’t even last 10 minutes at the barbecue
I’m gonna be real with you: I’m not into sweet beans (I’m a savory gal myself). So you won’t find me stocking my pantry with cans of baked beans or ordering them on the side of my barbecue. This is why I was intrigued when I came across cowboy beans for the first time.
Cowboy beans strike a great balance between sweet and savory. They’re not as sweet as traditional baked beans, but not as savory as the kind of beans I typically cook and serve over rice. Cowboy beans are a popular side dish in the Southwest that’s often served alongside a barbecue meal. It consists of a mix of beans, ground beef, bacon, barbecue sauce, and some kind of sweetener (I’ve seen recipes that use brown sugar, molasses, or even maple syrup), all simmered together in a Dutch oven.
Normally I would shy away from any bean dish that included a sweet ingredient, but the presence of beef and bacon gave me pause. Adding a little spice to the mix gives you a complex, hearty dish that would be just as good served on its own as it would next to a big plate of ribs. Call me a convert — these beans have definitely earned a place in my rotation.
Why you’ll love it
Key ingredients in Cowboy Beans
Helpful swaps
What to serve with Cowboy Beans
Serve cowboy beans as a side dish next to barbecue chicken, pork ribs, or at your next backyard cookout. They also make a great main dish, served over rice or with classic cornbread.
Cowboy Beans
Serves 8 to 10; makes about 7 cups
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