Slow Cooked Cowboy Beans

Some of the simplest things are made even better when we are patient enough to wait for them.

This is especially true when it comes to good food.

Our culture celebrates fast and on demand. So much so that it is almost eclectic or counterculture to suggest that immediate is not always better. In fact, the opposite is usually true.

I love having a pot of beans slow cooking on the stove. It allows me to go about my day adding ingredients here and there to the pot. A pinch of this. A touch of that. Slowly building flavor. Filling the house with mouthwatering aroma.

These beans go quite well with pulled pork by the way.


Slow Cooked Cowboy Beans


  • 1/2 pound bacon
  • 2 medium onions, diced
  • 1 bell pepper
  • 8 portabella mushrooms
  • 1 can black beans
  • 2 cans white chili beans
  • 1/2 jar pickled peppers
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • 1/2 cup molasses
  • 3 tbs mustard
  • 1 tbs paprika
  • 1 tbs chili powder
  • 1 tbs grated garlic
  • Sea salt
  • Black pepper


Saute the diced onions, bell pepper and mushrooms in an iron skillet with a dash of olive oil. Sprinkle with sea salt. Then add to a medium sized pot.

Add cooked bacon to the pot. I used kitchen shears to cut the bacon in larger, bite sized chunks. Make sure you don’t overcook the bacon before adding to the pot.

Add the rest of the ingredients to the pot and cook on medium for 10-15 minutes. When the beans start to boil lower the temperature and let the pot simmer for 1.5 hours. Make sure you stir the beans every so often so they don’t stick.

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