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Cowboy Beans

A bold, smoky, protein-packed dish made with mixed beans, rich spices, and a thick barbecue-style sauce. This plant-based version keeps all the depth without meat, making it perfect for gatherings, meal prep, or weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Vegan
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (15 oz each) pinto beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 small onion, finely diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • ¾ cup smoky barbecue sauce
  • 2 tbsp tomato paste
  • 2 tbsp molasses
  • 1 tbsp maple syrup
  • 1 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp black pepper
  • to taste Salt
  • ½ cup vegetable broth (if needed for consistency)

Method
 

Preparation
  1. Heat olive oil in a large Dutch oven over medium heat. Add onion and bell pepper. Cook for 5–6 minutes until softened.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Stir in smoked paprika, chili powder, cumin, salt, and pepper. Toast spices for 30 seconds.
  4. Add pinto, kidney, and black beans. Stir gently.
  5. In a bowl, mix barbecue sauce, tomato paste, molasses, maple syrup, and mustard.
  6. Pour sauce mixture into the pot and stir to coat beans evenly.
  7. Add vegetable broth if the mixture looks too thick.
  8. Simmer uncovered on low heat for 25–30 minutes, stirring occasionally, until thick and glossy.
  9. Taste and adjust seasoning before serving.

Notes

Store in airtight containers up to 4 days in the refrigerator. Freeze up to 3 months in portioned containers. Reheat gently with a splash of broth.