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Cowboy Beans

Cowboy beans are a great side dish or complete meal that uses leftover or store-bought tri-tip and brisket.
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 20
Calories: 246.35kcal
Author: Tay M.


  • 2 lbs dried pinto beans
  • ¼ lbs sliced tri-tip cut into 1-inch pieces
  • ¼ lbs sliced brisket cut into 1-inch pieces
  • 6 slices of bacon cut into 1-inch pieces
  • 2 medium white onion medium chop
  • 2-4 jalapenos diced (heat is based on your preference. I used two unseeded)
  • 2 red or orange bell peppers medium chop
  • 2 tsp cumin
  • 2 tsp salt or to taste
  • 1 ½ tsp black pepper freshly ground
  • 1 tbsp chili powder
  • ¼ cup molasses
  • 2-3 cups beef broth


  • Soak beans in enough water to cover by half for eight hours or overnight covered at room temperature.
  • After the soaking time has lapsed, fry bacon over medium heat until cooking through. Drain the bacon on two layers of paper towels
  • Add jalapenos, onions, and peppers and saute until slightly soft, about 5 to 6 minutes.
  • Drain beans, add veggie mixture, molasses, broth, and spices into the slow cooker. Use extra water to make sure beans are covered. Stir to combine. Turn slower cooker to low and cook for 8 hours.
  • Beans are done once tender, yet firm.
  • Add salt and stir well.


Store in the refrigerator for up to five days.


Serving: 4g | Calories: 246.35kcal | Protein: 13.95g | Cholesterol: 14.93mg
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