Southwestern Cowboy Beans
Saddle up for a hearty bowl of Southwestern Cowboy Beans, a smoky, satisfying dish packed with bold flavors and rustic charm. This easy one-pot recipe combines crispy thick-cut bacon with tender pinto and black beans, vibrant diced tomatoes with green chilies, and a savory blend of smoked paprika, cumin, and chili powder. A hint of brown sugar and apple cider vinegar adds a tantalizing balance of sweetness and tang, while onion, bell pepper, and garlic create a rich, aromatic base. Perfectly simmered to allow the flavors to meld, these cowboy beans are ideal for serving with cornbread or rice, making them a crowd-pleasing option for weeknight dinners or backyard barbecues. Garnish with fresh cilantro and crumbled bacon for a burst of freshness and irresistible crunch. Ready in under an hour, this comforting Southern-inspired recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 6 slices thick-cut bacon
- 1 medium yellow onion, diced
- 1 large green bell pepper, diced
- 3 cloves garlic, minced
- 3 15-ounce cans canned pinto beans, rinsed and drained
- 2 15-ounce cans canned black beans, rinsed and drained
- 1 15-ounce can diced tomatoes with green chilies
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium heat.
Add the bacon slices and cook until crispy, about 6-8 minutes. Remove the bacon, crumble, and set aside. Leave about 2 tablespoons of bacon grease in the pot.
Add the diced onion and green bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the pinto beans, black beans, diced tomatoes with green chilies, tomato paste, and beef broth to the pot. Stir to combine.
Mix in the smoked paprika, cumin, chili powder, brown sugar, apple cider vinegar, salt, and black pepper.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let cook for 25-30 minutes, stirring occasionally.
Taste and adjust seasonings as needed. If the beans become too thick, add a splash of water or beef broth to reach your desired consistency.
Serve the cowboy beans warm, topped with crumbled bacon and chopped fresh cilantro if desired. Pair with cornbread or rice for a complete meal.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 9.2 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1147 mg | 24% | |
*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.
