Cowboy Beans — small batch with slow cooker option

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

1. 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. 
2. Add remaining ingredients.  Stir well. 
3. 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.