Cowboy Beans Smoked with Red, White & BBQ Blend
Smoky BBQ Perfection
Hearty smoked cowboy beans loaded with bacon, ground beef, and bold BBQ flavors, slow-cooked on a pellet grill for the ultimate smoky side dish.
Equipment
Ingredients
Main Ingredients
bacon (diced)
250 g
ground beef (raw)
450 g
onion (diced)
1 piece
garlic (minced)
3 clove
canned pinto beans (drained)
800 g
canned kidney beans (drained)
400 g
tomato sauce
240 ml
BBQ sauce
120 ml
brown sugar
50 g
mustard
30 ml
chili powder
15 g
smoked paprika
10 g
black pepper
5 g
salt
5 g
Instructions
Prepare Ingredients
Dice bacon, chop onion and mince garlic. Drain and rinse the canned beans.
Cook Bacon
Fry bacon in a large cast iron skillet over medium heat until crispy.
Brown Ground Beef
Add ground beef to the same pan with bacon and cook until browned.
Sauté Vegetables
Add onion and garlic to the meat mixture and cook until softened.
Combine All Ingredients
Add beans, tomato sauce, BBQ sauce, brown sugar, mustard, and all spices to the pan.
Smoke the Beans
Transfer the bean mixture to a disposable aluminum pan and smoke on the pellet grill at 110°C (225°F) using Bear Mountain Red, White & BBQ blend pellets.
Serve Hot
Remove from the grill and serve immediately while hot.
Original recipe
Storage
Reheat with a splash of water to restore moisture
Notes
• Use Bear Mountain Red, White & BBQ blend pellets for authentic smoky flavor
• Can be made ahead and reheated - flavors develop overnight
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