Description
These Slow Cooker Cowboy Beans are a hearty, sweet-and-savory comfort dish made with lean ground beef, northern and kidney beans, and a tangy homemade sauce. Perfect for potlucks, family dinners, or meal prep—this dump-and-go slow cooker recipe is full of flavor and halāl-friendly.
Ingredients
- 1 small yellow or white onion, diced
- 1 small green bell pepper, diced
- 1 lb lean ground beef
- 3 (15 oz) cans northern beans, drained
- 3 (15 oz) cans red kidney beans, drained
- 1 cup brown sugar
- 1 cup ketchup
- 3 tsp white vinegar
- 2 tsp yellow mustard
Instructions
- In a skillet over medium-high heat, sauté onion and green bell pepper until softened, 5–7 minutes. Transfer to slow cooker.
- Brown ground beef in the same skillet, drain excess grease, and add to slow cooker.
- Add northern beans, kidney beans, brown sugar, ketchup, vinegar, and mustard. Stir to combine.
- Cover and cook on low for 4–6 hours.
- Stir before serving. Optional: garnish with parsley.
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne.
- Can be prepped ahead and refrigerated before slow cooking.
- Freeze leftovers in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner, Side Dish, Potluck
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 35mg
