Kenny’s Cowboy Beans

Bake These Beans Low and Slow

When Kenny brings these beans to a family gathering you can expect them to have pieces of yummy beef brisket and plenty of hot pepper heat.

I like making this recipe when I host a summer barbecue as they go well with ribs, steak, or brisket. However, I rarely serve brisket, so I usually add pieces of ham, and because my family prefers less spicy food, I use green chiles rather than jalapenos. But it’s your choice!

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As for a baking vessel, I’ve made these beans in a glass or ceramic baking dish, a Dutch Oven, and even a Classic Bean Pot. They turn out wonderful no matter what type of dish is used. The key to success is baking them low and slow (low heat and for a long time.)

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Ingredients for Kenny’s Cowboy Beans

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Instructions For Making This Recipe

Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Ingredients

Drain the red kidney beans and pinto beans, reserving the liquid for use later, if needed.

If you really want to go the extra mile, use dried beans in place of the canned. Of course, you’ll need to add in the extra time it takes for them to soak. But it would be delicious.

Using a cutting board and Chef’s knife, chop the cooked ham (or brisket/rib meat) into bite-size pieces.

When it comes to adding the meat, my brother usually uses half ham and half brisket. But he raises cattle, so of course, he’s going to use beef. You might also add sliced Kielbasa to this dish for a great one-pot meal.

Dice the sweet onion and green bell peppers. If using fresh hot peppers, dice them, too.

Rather than fresh hot peppers, I often use canned green chiles or jalapenos, for less heat. Feel free to use fresh hot peppers if you want.

Make the Barbecue Sauce

In a medium bowl, combine the brown sugar, barbecue sauce, ketchup, beef broth, yellow mustard, Worcestershire sauce, and mustard seed. Whisk together to incorporate.

Prepare the Beans

Place the drained canned beans in a large bowl. Add to the beans, the diced sweet onion, green bell pepper, and chiles or jalapenos.

Next, add in the prepared barbecue sauce, stirring well to combine. Last, add the diced ham (or brisket/rib meat). Season with kosher salt and freshly ground black pepper to taste.

Pour beans into a large baking dish (or Dutch oven/bean pot) that has been sprayed with baking spray. Cover and bake in a 225°F oven for 2 hours, and then uncover and continue to bake for another 1-2 hours until the beans are thick and bubbly.

You may need to add some of the reserved bean juice, depending on the desired consistency.

Be sure to check and stir the beans on an hourly basis. When the beans are done, you may simply turn off the oven and cover the beans with aluminum foil to keep them warm until you’re ready to serve.

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