Buckaroo Beans

Get ready to savor the smoky, sweet, and tangy flavor explosion of Buckaroo Beans! This hearty, one-pot dish combines crispy thick-cut bacon, tender pinto and kidney beans, and juicy diced tomatoes, all simmered to perfection in a rich BBQ sauce spiked with dark brown sugar, apple cider vinegar, and warm spices like smoked paprika and chili powder. Jalapeños add an optional kick, while a garnish of fresh cilantro brightens every bite. Ideal for backyard barbecues, comforting weeknight dinners, or as a standout potluck side, Buckaroo Beans pair beautifully with cornbread, grilled meats, or a simple bed of rice. Ready in just over an hour, this crowd-pleasing recipe brings bold cowboy-inspired flavors to your table with ease.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 6 slices thick-cut bacon
• 1 large yellow onion
• 3 large garlic cloves
• 4 cups pinto beans (canned, drained and rinsed)
• 2 cups kidney beans (canned, drained and rinsed)
• 1 15-ounce can diced tomatoes (canned with juices)
• 1.5 cups BBQ sauce
• 1 cup water
• 2 tablespoons dark brown sugar
• 2 tablespoons apple cider vinegar
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 optional jalapeño (seeded and diced for heat)
• 0.25 cup fresh cilantro (chopped, for garnish)

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven over medium heat, cook the bacon until crispy, about 8 minutes. Remove the bacon from the pot and set it aside on a paper towel-lined plate. Once cooled, crumble into small pieces.

Step 2

Drain most of the bacon grease from the pot, leaving about 1 tablespoon. Add the diced onion and cook until softened and translucent, about 5 minutes.

Step 3

Add the minced garlic (and diced jalapeño, if using) to the pot. Stir and cook for 1-2 minutes, until fragrant.

Step 4

Add the pinto beans, kidney beans, and canned tomatoes (with their juices) to the pot, stirring to combine.

Step 5

Stir in the BBQ sauce, water, dark brown sugar, apple cider vinegar, smoked paprika, ground cumin, chili powder, salt, and black pepper. Mix everything thoroughly.

Step 6

Bring the mixture to a gentle boil over medium heat. Reduce the heat to low, cover the pot with a lid, and let it simmer for 45 minutes, stirring occasionally to prevent sticking.

Step 7

After 45 minutes, remove the lid and allow the beans to cook uncovered for an additional 10-15 minutes, or until the sauce thickens to your desired consistency. Stir occasionally during this time.

Step 8

Taste and adjust seasoning if needed. Stir in the crumbled bacon just before serving.

Step 9

Garnish with fresh cilantro on top and serve warm. These beans pair wonderfully with cornbread, grilled meats, or over rice.

Nutrition Facts

Serving size	2440.6 grams (2440.6g)

Amount per serving	% Daily Value*
Calories	2141

Total Fat 42.30g	54%
Saturated Fat 13.40g	67%
Polyunsaturated Fat 0.00g
Cholesterol 64mg	21%
Sodium 6852mg	298%
Total Carbohydrate 362.40g	132%
Dietary Fiber 84.40g	301%
Total Sugars 129.90g
Protein 96.80g	194%

Vitamin D 0IU	0%
Calcium 826mg	64%
Iron 28mg	156%
Potassium 5349mg	114%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.2%

Protein: 17.5%

Carbs: 65.4%