Cast Iron Cowboy Baked Beans
Smoky-sweet baked beans with bacon, three beans and maple garlic seasoning. Oven-baked in cast iron for thick, BBQ-ready flavor.
These Cast Iron Cowboy Baked Beans are the perfect backyard BBQ or tailgating dish! Featuring our Great North Maple Garlic Blend, it's a delicious combo of sweet & savory.
This recipe comes from our friend Kayla of Kayla's Been Cooking.
- Bacon, three types of canned beans, tomatoes and a maple garlic seasoning create a sweet and savory BBQ side.
- Sauté aromatics in bacon fat, combine sauce ingredients, then bake 45 to 60 minutes in a cast iron skillet until thick.
- Stir the crispy bacon back in after baking. Store in the fridge for up to 4 days or freeze for longer storage.
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Preparation Instructions:
Preheat your oven to 350°F (175°C).
In a large cast iron skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the skillet.
Add the diced onion and red bell pepper to the skillet and sauté in the bacon fat until the onion is translucent and the pepper is tender, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the navy beans, black beans, kidney beans, diced tomatoes, barbecue sauce, brown sugar, molasses, apple cider vinegar, and Great North Maple Garlic Seasoning to the skillet. Stir well to combine.
Stir in the smoked paprika, ground mustard, salt, and pepper. Let the mixture simmer for about 5 minutes to allow the flavors to meld together.
Transfer the skillet to the preheated oven and bake, uncovered, for 45 minutes to 1 hour, or until the sauce is thick and bubbly.
Remove the skillet from the oven and stir in the crispy bacon pieces. Allow the beans to cool for a few minutes before serving.
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Frequently Asked Questions
Can I make these baked beans without bacon?
Yes. Replace bacon with smoked tempeh, coconut bacon, or sautéed mushrooms for texture. Add 1 to 2 teaspoons of liquid smoke or extra smoked paprika to get a smoky flavor. If you want a plant-based protein, use cooked lentils or crumbled tofu.
Do I have to use a cast iron skillet?
Cast iron gives even heat and a bit of char, but you can use any oven-safe Dutch oven or casserole dish. If your pan is larger or shallower, the bake time may be slightly shorter. Non-oven-safe pans should not go in the oven.
Can I use dried beans instead of canned?
Yes. Soak and fully cook dried beans first. Four 15-ounce cans equal about 6 cups cooked beans, which comes from roughly 2.5 to 3 cups dried beans. Simmer soaked beans until tender or pressure cook them before following the recipe.
How can I make the sauce thicker faster?
Simmer on the stovetop uncovered to reduce liquid, mash some beans to add body, or stir in a tablespoon of tomato paste. A cornstarch slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water works for quick thickening.
How long can I store leftovers and how do I reheat them?
Refrigerate leftovers in an airtight container for up to 4 days. Freeze up to 3 months. Reheat gently on the stove over medium-low heat stirring occasionally, or warm in a 325°F oven until hot. If frozen, thaw in the fridge overnight first.
How do I adjust the sweetness or heat level?
To cut sweetness, reduce the brown sugar or molasses. To add heat, stir in hot sauce, cayenne, or extra smoked paprika. Taste as you go and change small amounts to keep the balance.
Can I double the recipe for a crowd?
Yes. Use a larger oven-safe pot or two skillets. A bigger volume may need 10 to 20 extra minutes in the oven. Bake until the sauce is bubbling and has thickened to your liking.
Can I make these baked beans without bacon?
Yes. Replace bacon with smoked tempeh, coconut bacon, or sautéed mushrooms for texture. Add 1 to 2 teaspoons of liquid smoke or extra smoked paprika to get a smoky flavor. If you want a plant-based protein, use cooked lentils or crumbled tofu.
Do I have to use a cast iron skillet?
Cast iron gives even heat and a bit of char, but you can use any oven-safe Dutch oven or casserole dish. If your pan is larger or shallower, the bake time may be slightly shorter. Non-oven-safe pans should not go in the oven.
Can I use dried beans instead of canned?
Yes. Soak and fully cook dried beans first. Four 15-ounce cans equal about 6 cups cooked beans, which comes from roughly 2.5 to 3 cups dried beans. Simmer soaked beans until tender or pressure cook them before following the recipe.
How can I make the sauce thicker faster?
Simmer on the stovetop uncovered to reduce liquid, mash some beans to add body, or stir in a tablespoon of tomato paste. A cornstarch slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water works for quick thickening.
How long can I store leftovers and how do I reheat them?
Refrigerate leftovers in an airtight container for up to 4 days. Freeze up to 3 months. Reheat gently on the stove over medium-low heat stirring occasionally, or warm in a 325°F oven until hot. If frozen, thaw in the fridge overnight first.
How do I adjust the sweetness or heat level?
To cut sweetness, reduce the brown sugar or molasses. To add heat, stir in hot sauce, cayenne, or extra smoked paprika. Taste as you go and change small amounts to keep the balance.
Can I double the recipe for a crowd?
Yes. Use a larger oven-safe pot or two skillets. A bigger volume may need 10 to 20 extra minutes in the oven. Bake until the sauce is bubbling and has thickened to your liking.
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