Mom used to make Cowboy Beans for covered dish dinners and they were so good. She used a variety of canned beans that she simmered with chopped onions, ground beef, bacon and other flavorings. They are a meal-in-one or a side dish, according to your preference. Cookbooks and the internet offer a wealthy of recipes and variations for this meal-in-one or side dish. However, most recipes are created for crowds. I wanted an option that could I could serve for four to six, and not end up with a week’s worth of leftovers so I found this recipe that I adapted as my own. In the future, I’ll go back to using a variety of beans when making Cowboy Beans for a crowd, but this works for a small batch. Above: Cowboy Beans ready to serve.
Below: Cowboy Beans in the skillet. Ready to stir and add to the slow cooker;
Small Batch Cowboy Beans 6 servings
1 pound lean ground beef
1 or 2 slices of bacon, cut into pieces
28-ounce can Baked Beans, undrained
1 small onion chopped
1/2 of a yellow, orange or red pepper, chopped – optional
2 to 3 tablespoons ketchup
2 to 3 tablespoons brown sugar
1 tablespoon prepared mustard
- Brown ground beef and bacon in a skillet. When almost browned, add chopped onion and peppers. Continue to cook under meat is browned and veggies are tender.
- Add remaining ingredients. Stir well.
- Set to medium-high heat, cover and stir occasionally until warmed through which takes about 20 to 30 minutes to meld flavors. OR, after combining, add ingredients to a sprayed/greased slow cooker. Cover and cook on low until warmed through about 3 hours. Stir occasionally to prevent burning.
Cowboy Beans served as a side dish for a casual supper.
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