I call this Crockpot Cowboy Beans, a recipe that lists pork n’ beans, ground beef, sausage, brown sugar and a simple sauce, and I save one surprising twist for later.

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I grew up thinking baked beans were boring until I slammed together pork n’ beans with slices of smoked sausage or kielbasa and watched it turn into something that demanded seconds. I call it my take on Cowboy Beans With Baked Beans, the kind of dish you bring to a cookout and people who say they dont like beans suddenly act real curious.

Finish it slow in a Crockpot Cowboy Beans or let it bubble on the stove, either way it gets sticky sweet and a little smoky, and you’ll be glad you made too much because it disappears fast.

Ingredients

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Pork n’ beans: brings fiber, carbs and sweet tomato flavor, but often high in sodium
Ground beef: Adds rich protein and fat, makes dish hearty, choose lean to cut calories
Smoked sausage: smoky protein hit, very salty and processed, use sparingly
Brown sugar: Gives sweetness and caramel notes, boosts carbs, use less for healthier version
Yellow onion: Adds savory sweetness, fiber and antioxidants, helps balance richness, cooks down soft
Barbecue sauce: Layers smoky, tangy sweetness, lots of sugar and sodium, adds big flavor
Bacon optional: Crispy, smoky fat that amps flavor, very salty and fatty, use occasionally

Ingredient Quantities

2 (15 oz) cans pork n’ beans

1 lb ground beef

12 oz smoked sausage or kielbasa, sliced up

1 medium yellow onion, diced

2 cloves garlic, minced

1/2 cup packed light brown sugar

1/2 cup ketchup

1/4 cup yellow mustard

1/4 cup barbecue sauce

2 tbsp Worcestershire sauce

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp vegetable oil

Optional 4 slices bacon, chopped

How to Make this

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1. If you are using the bacon, cook the chopped bacon in a large heavy pot over medium heat until crisp, scoop it out and set aside, leaving about a tablespoon of bacon fat. If not using bacon, heat 2 tablespoons vegetable oil in the same pot over medium heat.

2. Add the ground beef and brown it, breaking it up with a spoon, cook until no pink remains. Season with half of the kosher salt and half of the black pepper. Drain off excess fat but leave a little for flavor.

3. Push the beef to one side and add the sliced smoked sausage to brown for 3 to 4 minutes so it gets a bit of color, then stir everything together.

4. Add the diced yellow onion to the pot and cook until softened about 5 minutes, then stir in the minced garlic and cook 30 seconds until fragrant, dont let it burn.

5. Pour in both cans of pork n beans, then add the brown sugar, ketchup, yellow mustard, barbecue sauce, Worcestershire sauce, chili powder and smoked paprika. Stir well so the sugar dissolves and scrape up any browned bits from the bottom of the pot.

6. Bring the mixture to a gentle simmer, taste and adjust: add a pinch more salt or pepper if needed, or a splash of water if it seems too thick. If you like it sweeter add a bit more brown sugar, if you want more tang add a spoon more mustard.

7. For the slow cooked finish transfer everything to a crock pot and cook on low for 2 to 4 hours so the flavors meld. For a quicker finish keep it on the stove at a low simmer uncovered for 20 to 30 minutes, stirring occasionally until slightly thickened.

8. Stir the reserved cooked bacon back in just before serving if you used it. Let the beans sit 5 to 10 minutes off the heat so they thicken a bit and the flavors settle.

9. Serve warm at your cookout or covered dish affair. These keep and actually taste better the next day so dont be shy about making ahead.

Equipment Needed

1. Large heavy pot or Dutch oven, big enough to brown everything
2. Chef’s knife (for onion, garlic, sausage and optional bacon)
3. Cutting board, keep one side for meat if you want to be safe
4. Wooden spoon or heatproof spatula to break up beef and stir
5. Slotted spoon or skimmer to scoop out crispy bacon or drain fat
6. Measuring cups and spoons for sugar, ketchup, mustard etc
7. Can opener for the pork n’ beans
8. Slow cooker or casserole dish with lid for the low and slow finish (optional)

FAQ

Can I make this vegetarian? Yes, swap the ground beef and smoked sausage for plant-based crumbles and vegetarian sausage, and use plain baked beans or vegetarian pork n' beans so there’s no animal broth; cook the same way, maybe add a bit more smoked paprika or liquid smoke for that smoky flavor.

Can I make this in a slow cooker? Totally. Brown the beef and sausage first if you can, then toss everything into the slow cooker and cook 2 to 3 hours on high or 4 to 6 hours on low; uncover for the last 20 minutes if you want a thicker sauce.

How do I thicken the sauce if it’s too thin? Simmer it uncovered on the stove for 10 to 15 minutes to reduce, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in, cook a few minutes until thickened. You can also mash a few beans in the pot to naturally thicken it.

Can I make this ahead or freeze it? Yes. Flavors actually improve overnight in the fridge. Keep in an airtight container 3 to 4 days. Freeze up to 3 months; thaw in fridge overnight and reheat gently on the stove, adding a splash of water if it seems dry.

What if I don’t have smoked sausage or want less meat? Use kielbasa, ham, or a smoked turkey sausage. For less meat, cut the ground beef to 1/2 pound and add an extra can of beans or some diced bell pepper for bulk. Adjust seasoning to taste.

Should I drain the pork n’ beans? No need. The sauce in the cans adds sweetness and body to the dish. If you prefer a less sweet result, you can drain one can and reduce the brown sugar by a few tablespoons.

Cowboy Beans Recipe Substitutions and Variations

Pork n’ beans: swap for canned baked beans, or use a can of navy/cannellini beans stirred with 1 tbsp molasses and a pinch of salt to get that sweet‑savory vibe. For veggie option use vegetarian baked beans.
Ground beef: use ground turkey or chicken for a leaner pot, or plant‑based crumbles to keep it meatless. You can brown a little butter or add 1 tsp soy sauce if you miss beefy flavor.
Smoked sausage or kielbasa: replace with andouille or chorizo for more heat, or smoked tofu or tempeh for a vegetarian swap. Extra chopped bacon also works if you want more smoke.
Light brown sugar: swap with pure maple syrup or honey (cut other liquids a tad), or mix 2 tbsp molasses + 2 tbsp granulated sugar to mimic the texture and flavor.

Pro Tips

1) Save and use the fat for flavor. If you cook bacon, scoop out most but leave a tablespoon of the fat in the pot. If you skip bacon, don’t drain all the beef grease, leave a little behind. It gives the beans and sausage a deeper, richer taste. Brown the sausage on its own first so it gets color, then mix it back in.

2) Let the onions actually caramelize. Cook them low and slow until they’re soft and golden, toss in a pinch of salt to help them sweat. That sweet onion flavor makes the whole dish sing. Add the garlic late so it gets fragrant but doesn’t burn.

3) Taste and tweak at the end, not during the whole cook. These are sweet and tangy flavors so small changes matter. If it’s too sweet add a splash of vinegar or extra mustard to brighten, too thin simmer it down, too thick add a little water or broth. Prefer a different sugar? Use dark brown or a bit of maple for more depth.

4) Make it ahead and finish right before serving. This actually tastes better the next day after the flavors meld. Reheat gently and if you want a little texture, stir in crisped bacon or quick-seared sausage slices just before serving so they stay slightly crunchy.