Nicky's Kitchen SanctuaryCowboy Beans
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Ingredients
Serves 4- 1 onion (peeled and finely diced)
- 1/2 tsp pepper
- 2 cloves garlic (peeled and minced)
- 120 ml (1/2 cup) beef stock
- 3 x 400g (14 oz) tins baked beans in tomato sauce
- 400 g (14 oz) tin kidney beans (drained)
- 500 g (1.1lb) minced beef ((10-12% fat))
- 8 rashers (strips smoked bacon)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 3 tbsp BBQ sauce
- 2 tbsp dark brown sugar (optional – omit if you don’t like it on the sweeter side)
- 1 tbsp oil
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Steps
- Step 1
Heat the oil in a large dutch oven or heavy-based pan over a medium heat. Add the bacon to the pan and fry for 6-7 minutes, turning once, until crisp.
- Step 2
Remove the bacon from the pan with a set of tongs and place on a board. Chop the bacon into small pieces.
- Step 3
Add the onion the pan with the bacon oil. Fry for 5-6 minutes, stirring often, until softened and slightly browned,
- Step 4
Add in the garlic and stir together.
- Step 5
Add the minced beef, turn up the heat to medium-high, and fry for 5-6 minutes, until browned. Stir often, breaking up any large chunks of meat as you go. Turn the heat back down to medium.
- Step 6
Stir in the stock, then add the baked beans, kidney beans, Worcestershire sauce, Dijon mustard, pepper and BBQ sauce.
- Step 7
Bring to a gentle simmer, stirring often. Simmer for 10 minutes.
- Step 8
Give it a taste and add in the brown sugar if you’d like the cowboy beans to be sweeter.
- Step 9
Add the bacon, stir and cook for a further minute, until the bacon is heated through.
- Step 10
Turn off the heat and serve.
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Heat the oil in a large dutch oven or heavy-based pan over a medium heat. Add the bacon to the pan and fry for 6-7 minutes, turning once, until crisp.
Source: Nicky's Kitchen Sanctuary
