Buckaroo Beans
Get ready to savor the smoky, sweet, and tangy flavor explosion of Buckaroo Beans! This hearty, one-pot dish combines crispy thick-cut bacon, tender pinto and kidney beans, and juicy diced tomatoes, all simmered to perfection in a rich BBQ sauce spiked with dark brown sugar, apple cider vinegar, and warm spices like smoked paprika and chili powder. Jalapeños add an optional kick, while a garnish of fresh cilantro brightens every bite. Ideal for backyard barbecues, comforting weeknight dinners, or as a standout potluck side, Buckaroo Beans pair beautifully with cornbread, grilled meats, or a simple bed of rice. Ready in just over an hour, this crowd-pleasing recipe brings bold cowboy-inspired flavors to your table with ease.
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Recipe Information
Ingredients
- 6 slices thick-cut bacon
- 1 large yellow onion
- 3 large garlic cloves
- 4 cups pinto beans (canned, drained and rinsed)
- 2 cups kidney beans (canned, drained and rinsed)
- 1 15-ounce can diced tomatoes (canned with juices)
- 1.5 cups BBQ sauce
- 1 cup water
- 2 tablespoons dark brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 optional jalapeño (seeded and diced for heat)
- 0.25 cup fresh cilantro (chopped, for garnish)
Instructions
In a large, heavy-bottomed pot or Dutch oven over medium heat, cook the bacon until crispy, about 8 minutes. Remove the bacon from the pot and set it aside on a paper towel-lined plate. Once cooled, crumble into small pieces.
Drain most of the bacon grease from the pot, leaving about 1 tablespoon. Add the diced onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic (and diced jalapeño, if using) to the pot. Stir and cook for 1-2 minutes, until fragrant.
Add the pinto beans, kidney beans, and canned tomatoes (with their juices) to the pot, stirring to combine.
Stir in the BBQ sauce, water, dark brown sugar, apple cider vinegar, smoked paprika, ground cumin, chili powder, salt, and black pepper. Mix everything thoroughly.
Bring the mixture to a gentle boil over medium heat. Reduce the heat to low, cover the pot with a lid, and let it simmer for 45 minutes, stirring occasionally to prevent sticking.
After 45 minutes, remove the lid and allow the beans to cook uncovered for an additional 10-15 minutes, or until the sauce thickens to your desired consistency. Stir occasionally during this time.
Taste and adjust seasoning if needed. Stir in the crumbled bacon just before serving.
Garnish with fresh cilantro on top and serve warm. These beans pair wonderfully with cornbread, grilled meats, or over rice.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 23.0 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1049 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
