These Easy Spicy Cowboy Beans are a zesty mix of beans with a kick! You’ll love the combination of smoky spices and hearty flavors that make this dish perfect for a get-together.
Making these beans is super simple—just throw everything in a pot and let it simmer. I always have extra for the next day, and they taste even better then—if they last that long! 😄
Key Ingredients & Substitutions
Pinto Beans: Dried pinto beans give the best flavor and texture, but canned beans are a great shortcut. If you want a different taste or texture, try black beans or kidney beans instead!
Bacon: I love the smokiness bacon adds, but you can use turkey bacon or even diced ham for a lighter option. If you’re vegetarian, use smoked paprika and olive oil for flavor instead.
Jalapeños: Adjust the number of jalapeños based on your heat preference. For milder beans, use just one or even omit them. You can also replace them with bell peppers for a sweet note.
Spices: Chili powder, smoked paprika, and cumin are key players in this recipe. Feel free to experiment with taco seasoning if you have it on hand. It’s a great way to add extra flavor!
How Do I Get the Beans Tender and Flavorful?
The secret to perfect beans lies in the soaking and cooking process. If using dried beans, soak them overnight to reduce cooking time and enhance flavor. If you’re short on time, a quick soak works well, too.
- For quick soak: Boil beans for 2 minutes, then remove from heat, cover, and let them sit for an hour.
- Cooking: Simmer the beans on low heat, partially covered, for at least 1.5 to 2 hours or until they’re tender. For canned beans, 30-40 minutes is enough.
- Stir occasionally, and add more liquid if necessary to keep the beans well-covered. This ensures they cook evenly.
Season towards the end so you can adjust to your taste. Enjoy those smoky flavors melding together for a hearty dish!
How to Make Easy Spicy Cowboy Beans
Ingredients You’ll Need:
For the Beans:
- 1 lb (450g) dried pinto beans (or 3 cans of pinto beans, drained and rinsed)
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (optional)
- 1-2 fresh jalapeños, sliced (adjust for spiciness)
- 1 can (14.5 oz) diced tomatoes with green chilies
For the Sauce:
- 1/4 cup ketchup
- 1/4 cup barbecue sauce
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
For Garnish:
- Fresh cilantro or parsley, chopped
How Much Time Will You Need?
This recipe will take about 15 minutes for prep time and 1.5 to 2 hours for cooking. If you are using canned beans, you can shorten the cooking time to just about 30-40 minutes. Letting the flavors meld together is what makes this dish extra delicious!
Step-by-Step Instructions:
1. Prepare the Beans:
If you are using dried beans, rinse them and soak them overnight to soften them. Alternatively, you can use a quick soak method: boil the beans for 2 minutes, then cover and let them sit for 1 hour. After soaking, drain the beans.
2. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Once done, remove the bacon and set it aside, leaving the delicious drippings in the pot.
3. Sauté the Vegetables:
Add the chopped onion and bell pepper (if using) to the pot with the bacon fat. Sauté these until they become soft, which should take about 5 minutes. Then, stir in the minced garlic and cook for an additional minute until it’s fragrant and aromatic.
4. Combine Ingredients:
Add the soaked and drained beans to the pot along with enough water or broth to cover them by about 2 inches. Next, stir in the diced tomatoes with green chilies, ketchup, barbecue sauce, chili powder, smoked paprika, cumin, and cayenne pepper (if using). Season with salt and black pepper to taste.
5. Simmer the Beans:
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and cover the pot partially. Allow the beans to simmer for about 1.5 to 2 hours, or until they are tender. If you’re using canned beans, decrease the cooking time to 30-40 minutes.
6. Stir and Add Jalapeños:
Stir the beans occasionally throughout cooking. If they seem dry, add more liquid to keep them covered. Once the beans are tender, mix in the cooked bacon and sliced jalapeños. Let them cook together for an additional 5 minutes.
7. Adjust Seasoning and Serve:
Finally, taste your cowboy beans and adjust the seasoning if needed. Before serving, garnishing with fresh cilantro or parsley adds a delightful touch.
Enjoy your Easy Spicy Cowboy Beans as a scrumptious main dish or a lively side! You’re sure to impress your family and friends with this hearty meal!
Frequently Asked Questions about Easy Spicy Cowboy Beans
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! If you’re short on time, you can swap dried beans for about 3 cans of drained and rinsed pinto beans. Just reduce the simmering time to 30-40 minutes to let the flavors meld.
How Can I Adjust the Spice Level?
If you prefer milder beans, simply use fewer jalapeños or omit them altogether. You can also leave out the cayenne pepper. For extra heat, feel free to add more jalapeños or a dash of hot sauce before serving!
Can I Make This Recipe Vegetarian?
Definitely! You can skip the bacon and replace it with smoked paprika and a bit of olive oil for depth of flavor. You could also add some sautéed mushrooms for a nice, hearty texture!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, warm them on the stove over low heat, adding a splash of water or broth to prevent drying out.
