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Cowboy Beans

Spicy jalapeños, coffee, and ground beef set this Southwestern-inspired recipe apart from other bean dishes. Serve for dinner with cornbread or as a side dish alongside grilled ribs or chicken.

Serves 8
Ready in 35 mins
Prep time 5 mins
Cooking time 30 mins
245 calories per serving

Ingredients

> 1 tbsp olive oil
> 1 large white onion, finely chopped
> 2 jalapeños, seeded and chopped
> 2 cloves garlic, finely chopped
> 1 lb 90% lean ground beef
> 2 (15.5 oz) cans pinto beans, drained and rinsed
> 1 (15.5 oz) can reduced-sodium kidney beans, drained and rinsed
> 3/4 cup smoky barbecue sauce
> 1/2 cup strongly brewed coffee
> 2 tbsp spicy brown mustard

Steps

1
In a large Dutch oven or heavy-bottomed pot, heat the oil on medium-high. Add the onion and jalapeños. Cook 5–6 min., until tender, stirring often. Add the garlic and cook 2 min., stirring.
2
Add the ground beef and season with salt and pepper. Cook beef until browned, 5–7 min., stirring and breaking up beef with back of spoon.
3
To Dutch oven, add the beans, barbecue sauce, and coffee. Stir to combine. Heat to a boil on high and then reduce to a simmer. Cook 15–20 min., until thickened and beef is cooked through, stirring occasionally. Stir in the mustard. Season with salt and pepper to taste.

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