Stampede Beans
Get ready to wow your taste buds with Stampede Beans—a bold and hearty dish that's perfect for backyard barbecues, potlucks, or cozy family dinners. This flavor-packed recipe combines three types of beans—kidney, pinto, and black beans—with crispy thick-cut bacon, sautéed onions, and a tangy blend of barbecue sauce, Dijon mustard, and apple cider vinegar. A touch of brown sugar and a medley of spices like smoked paprika and chili powder elevate this dish to smoky, savory perfection. Simmered slowly to let all the flavors meld beautifully, these beans can be served as a standout side or a soul-satisfying main course. Pair it with cornbread or crusty bread for a comforting meal that's sure to be a crowd favorite. Perfect for meal gatherings or weeknight dinners, Stampede Beans bring a rich and comforting twist to classic baked beans.
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Recipe Information
Ingredients
- 6 slices Thick-cut bacon
- 1 large Yellow onion
- 3 Garlic cloves
- 15 oz Kidney beans (canned, drained and rinsed)
- 15 oz Pinto beans (canned, drained and rinsed)
- 15 oz Black beans (canned, drained and rinsed)
- 1 cup Barbecue sauce
- 2 tbsp Brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 tsp Apple cider vinegar
- 2 tsp Smoked paprika
- 1 tsp Chili powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cup Water
- 1 Green bell pepper
Instructions
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on paper towels. Reserve about 2 tablespoons of the bacon grease in the pot.
Dice the yellow onion and green bell pepper, and mince the garlic. Add the onion and bell pepper to the pot with the reserved bacon grease. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the kidney beans, pinto beans, and black beans to the pot, stirring to combine with the sautéed vegetables.
Pour in the barbecue sauce, water, and apple cider vinegar. Add the brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, salt, and black pepper. Stir everything together until fully combined.
Bring the mixture to a simmer over medium heat. Once it begins to bubble, reduce the heat to low and cover the pot. Let the beans simmer for 30 minutes, stirring occasionally to prevent sticking.
Chop the cooked bacon into small pieces and stir it into the beans during the last 5 minutes of cooking.
Taste and adjust the seasoning as needed. For a spicier kick, you can add a pinch of cayenne pepper or an extra dash of chili powder.
Serve hot, either as a side dish or a main course, with cornbread or crusty bread on the side. Enjoy!
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 22.1 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 845 mg | 18% | |
*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.
