Cowboy Bacon Beans

Beans and bacon! If you just fin­ished a hedo­nis­tic 4,000-calorie Thanks­giv­ing din­ner and some­one put a bowl of this in front of you, you’d snarf it down like a starv­ing coyote!


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  • Ingre­di­ents
  • 4 cups dry pin­to beans
  • 1 lb. thick-cut bacon, cut into pieces
  • 2 whole green bell pep­pers, diced
  • 1 whole onion, diced
  • 1 cup brown sugar
  • 14 cup ketchup
  • 2 tbsp. mustard
  • 1 tbsp. chili powder
  • 2 tsp. salt, or more to taste
  • 2 tsp. black pep­per, more to taste
  • 4 cloves gar­lic, minced


Rinse the beans under cold water, sort­ing out any rocks/particles. Set aside.

In a heavy pot, ide­al­ly cast iron, sauté the bacon pieces until halfway cooked and the fat is rendered.

Add the green pep­pers and onions to the pot and cook until start­ing to get brown, about 3 min­utes. Add the beans and cov­er with water by 1 inch. Bring to a boil, and then add the brown sug­ar, ketchup, mus­tard, chili pow­der, salt, pep­per and garlic.

Reduce the heat to a sim­mer, place on the lid and cook until the beans are ten­der and the liq­uid is thick; 3 to 4 hours.


Instead of sim­mer­ing, once you’ve com­bined the last of the ingre­di­ents you can move every­thing to a slow cook­er. Cook till beans are ten­der and the broth has thick­ened up, at least 4 hours.