Get ready for the ultimate comfort food with Honey Garlic Cowboy Beans! This one-pot dish combines smoky bacon, savory kielbasa, and tender ground beef with a sweet and tangy sauce made from garlic, honey, and brown sugar. Featuring four types of beans—baked, kidney, cannellini, and black—this hearty recipe is full of bold flavors and perfect for gatherings, weeknight dinners, or potlucks. Cooked in a Dutch oven, it seamlessly transitions from stovetop to oven for rich, slow-baked perfection. Serve over creamy mashed potatoes for a cozy meal that’ll have everyone coming back for seconds!
– Bacon: Adds a smoky, savory flavor that forms the base of the dish. Use thick-cut bacon for more texture, or substitute with turkey bacon for a lighter option. – Onion: Provides a slightly sweet, aromatic foundation for the dish. Yellow onions work best, but white or red onions can also be used. – Garlic: Infuses the sauce with rich, earthy flavor. Freshly minced garlic works best, but pre-minced or garlic powder can be used in a pinch. – Ground Beef: Adds hearty texture and pairs well with the smoky and sweet flavors. Opt for 80/20 ground beef for the best balance of flavor and richness. – Kielbasa Sausage: Brings a smoky, savory bite to the beans. You can substitute smoked sausage or even andouille for a spicier kick. – Red Wine: Adds depth and acidity, enhancing the complexity of the sauce. Use a dry red wine like Merlot or Cabernet Sauvignon, or substitute with extra chicken broth if avoiding alcohol.
–– Beans (Baked, Kidney, Cannellini, Black): Each type of bean adds unique texture and flavor. Baked beans are soft and sweet, kidney beans are hearty, cannellini beans are creamy, and black beans are earthy. Feel free to mix and match based on availability. – Brown Sugar & Honey: These sweeteners balance the savory and smoky flavors. Use dark brown sugar for a richer molasses flavor or adjust the sweetness to taste. – Ketchup: Acts as the base for the sauce, providing sweetness, acidity, and richness. Tomato paste or barbecue sauce could work as a substitute. – Chicken Broth: Helps create the sauce and keeps the dish from drying out as it bakes. Use low-sodium broth to control salt levels. – Dijon Mustard: Adds tanginess and a subtle sharpness to the sauce. Yellow mustard can work as a substitute, though it will have a milder flavor. – Cinnamon: A pinch of cinnamon adds warmth and depth, giving the dish a subtle, unexpected complexity. Use sparingly, or omit if you prefer a more traditional flavor profile.
Dietary Restriction & Allergy-Friendly Substitutions: – Gluten-Free: Ensure all canned beans, ketchup, Dijon mustard, and chicken broth are certified gluten-free. – Dairy-Free: This recipe is naturally dairy-free, so no substitutions are necessary. Just ensure any accompaniments, like mashed potatoes, are also dairy-free if serving alongside. – Vegetarian/Vegan:Replace bacon, ground beef, and kielbasa with plant-based alternatives, such as vegan sausage, crumbled tempeh, or mushrooms for a meaty texture. Use vegetable broth instead of chicken broth. Swap honey with maple syrup or agave nectar to make it vegan-friendly. – Low-Sodium:Use low-sodium or no-salt-added versions of beans, chicken broth, and ketchup. Adjust the amount of bacon or choose a low-sodium option. – Nut-Free: This recipe is naturally nut-free. Just double-check all processed ingredients like ketchup, beans, and broth for potential cross-contamination if there’s a severe allergy. – Low-Sugar:Reduce the amount of brown sugar and honey, and opt for a sugar-free ketchup or tomato sauce alternative. If sweetness is still desired, try a sugar-free sweetener like stevia or monk fruit.
Tips & recipe Notes: - Cooking Vessel Options: While this recipe is best cooked in a Dutch oven to easily transition from stovetop to oven, you can also use a large oven-safe cast iron skillet. If neither is available, cook everything in a soup pot on the stovetop and transfer the mixture to a baking dish for the oven portion. – Beans Will Cook Down: As the beans bake, they will absorb some of the liquid and cook down, thickening the sauce. If you prefer a thinner consistency, feel free to adjust the thickness by adding more chicken broth as needed before baking. This allows you to customize the texture to your preference. – Sautéing Meat & Vegetables: Be sure to brown the meat and sauté the bacon and onions thoroughly to build deep flavor before adding the other ingredients. This step really enhances the taste of the dish. – Sweetness Level: Taste the mixture before transferring it to the oven, as the sweetness from the brown sugar and honey can be adjusted depending on your personal preference. Add more honey for extra sweetness or a bit of extra Dijon mustard for tang. – Serving Ideas: This dish is amazing served over creamy mashed potatoes, rice, or even cornbread for a cozy, filling meal. It also pairs well with a side salad or roasted vegetables to balance out the richness of the beans. – Make Ahead: This dish can be made ahead of time! Prepare it up to the baking step and store it in the fridge for up to two days. Just bake it when ready to serve, adding a little extra broth if it thickens too much in the fridge.
– 6 slices thick cut bacon chopped – 1/2 yellow onion diced – 1/2 lb ground beef – 6 oz kielbasa sausage sliced – 2 tbsp garlic cloves roughly chopped – 1/4 cup dry white wine – 28 oz can original baked beans do not drain – 15 oz can kidney beans drained – 15 oz can cannellini beans drained – 15 oz can black beans drained – 1/2 cup chicken broth – 1/3 cup ketchup – 2 tbsp honey – 1 tbsp brown sugar – 1 tsp Dijon mustard – pinch cinnamon – salt & pepper to taste
Preheat the Oven – Preheat your oven to 350°F (175°C). Cook the Bacon – In a Dutch oven or large oven-safe cast iron skillet (or alternative pot—see notes below), heat a drizzle of oil over medium-high heat. Add the chopped thick-cut bacon and cook, stirring often, until browned and crispy—about 8-12 minutes. Remove the bacon from the pot and set it aside on a paper towel-lined plate. Do not drain the bacon grease from the pot. Cook the Ground Beef and Sausage – Add the ground beef, diced onion, and sliced kielbasa sausage to the pot. Cook, stirring occasionally, for about 6-8 minutes until browned and fully cooked.
Add Garlic – Add the roughly chopped garlic to the pot and cook for an additional 1-2 minutes, allowing the garlic to slightly soften and release its aroma. Deglaze the Pot with Red Wine – Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot (this will help incorporate all the flavor). Add the Remaining Ingredients – Add the beans, Dijon mustard, cinnamon, brown sugar, honey, ketchup, chicken broth, and cooked bacon back into the pot. Stir to combine everything thoroughly. Taste and adjust seasoning as needed. Thicken the Stew – Using the back of your spoon, mash a few beans against the side of the pot to release the starch. This will help thicken the stew as it bakes in the oven.
Bake the Cowboy Beans – Cover the pot with a lid or foil and transfer it to the preheated oven. Bake for 60-90 minutes, stirring every 30 minutes. The beans will cook down and the flavors will meld together as they bake. If the stew becomes too thick during baking, adjust the consistency by adding a little more chicken broth. Final Adjustments – Once the beans are tender and the stew has thickened to your liking, taste and adjust the seasoning one final time. If needed, add more broth or seasoning to suit your preferences. Serve – Serve the honey garlic cowboy beans over creamy mashed potatoes or alongside cornbread for the ultimate comfort meal!