You don’t need to make baked beans from scratch to enjoy a good BBQ. Instead of soaking baked beans and all of that prep work, this semi-homemade version is an excellent shortcut to America’s favorite summer BBQ side dish! It’s the best way to dress up canned baked beans and keep your menu simple.

Cowboy Baked Beans with Ground Beef

This easy recipe is also known as Cowboy Baked Beans. There are so many different ways to add flavor to baked beans to include adding bacon, ground beef, BBQ sauce, seasonings, and more. 

Homemade baked beans are absolutely delicious, but if you’re in a crunch for time, soaking the beans and the other prep work can make this hearty side dish impossible to prepare without plenty of notice.

Enter: canned baked beans. You might think I’m totally nuts (or cheap) but using canned beans is the real secret to making this semi-homemade version. After you doctor the precooked beans with a few spices, you’ll never know the difference.

Here’s why I love this recipe:

• It’s hands-free: There is minimal prep work for this recipe. All you need to do is brown the hamburger meat and onion, then combine all of the ingredients in a slow cooker.
• It’s cheap: The total cost of this recipe is about $10, including the seasonings and other tools.
• It’s stretchable: With the addition of ground beef, this recipe can feed much more than the can’s serving size. Plus, you can easily add more if you are running low.

What kind of beans are baked beans?

Most baked bean dishes are typically made from Navy Beans or Great Northern Beans. From the can, these are white beans that are mixed together with seasonings and sometimes BBQ sauce.

Baked beans are very different from black beans, kidney beans, butter beans, or pinto beans.

What are Cowboy Beans made of?

Sometimes called “cowboy beans”, these hearty baked beans are made with canned baked beans, ground beef, onion, and spices. 

There are so many other ways to dress up baked beans. Other recipes may include bell pepper, bacon, BBQ sauce, brown sugar, and other ingredients that add additional flavor.

Ingredients for Baked Beans in a Slow Cooker

• Baked Beans: I use Bush’s Original Baked Beans, but you can use any brand or flavor combination you prefer.
• Onion: You can use yellow onion or white onion. Alternatively, you can add the onion quartered instead of diced to save prep time.
• Spices: Chili powder, garlic powder, Worcestershire sauce, and salt and pepper.
• Ground beef: One pound of lean ground beef is best. I prefer 80/20 or 90/10 (lean to fat ratio)

How to Make Southern BBQ Baked Beans

Since baked beans are already cooked, this process is more about warming all of the ingredients and allowing the flavors to marry. If you don’t have a slow cooker, you can also do this on the stovetop with a dutch oven.

1. To make baked beans in the crock-pot, start by browning the ground beef and chopped onion. I recommend starting with the ground beef in your dutch oven or large skillet. Then, add the onion with the beef and sauté until the onions are translucent and the hamburger is browned. 
2. Drain the ground beef if needed. Then, add the ground beef and onion mixture, baked beans, and remaining ingredients to the pot of a slow cooker. If you are using a liner, add that to the pot, too.
3. Stir to combine all ingredients and cook on low for 2-3 hours or until bubbling and warmed through.

If you are using a multi-cooker, turn the unit to the “sauté” function to brown the beef and sauté the onion. Then, switch the unit to “slow cook” before adding the remaining ingredients.

Here are a few kitchen tools I recommend to make this recipe easier:

• Slow Cooker: Any classic slow cooker will work for this recipe. I recommend using a regular-sized unit. Alternatively, a multi-cooker with the sauté and slow cooker function will keep this recipe all in one pot.
• Dutch Oven: A heavy-bottomed pot for browning the ground beef and onion or cooking the beans on the stove as an alternative to the slow cooker. I love my Tramontina dutch oven set. It’s a budget-friendly option that really stands up to the test of time. We’ve used ours for years!
• Slow Cooker Liners: Make cleaning up a breeze with these slow cooker liners! Simply toss out the bag after cooking. No scrubbing required.

How do you thicken baked beans?

If you prefer thicker baked beans, add in a spoonful of tomato paste or a cornstarch slurry (1 tablespoon of cornstarch to one tablespoon of water). 

Here are some other ways to thicken beans:

• Remove the excess liquid with a ladle.
• Mash the beans with a potato masher or ricer.
• Remove the lid of the slow cooker (or dutch oven for stove top method) to allow steam to escape. Stir frequently.
• Consider adding barbecue sauce or ketchup in small amounts (no more than ⅓ cup at a time) until desired thickness is reached.

The thing to remember about adding in additional flavors is to do this slowly and in small amounts. If you add too much of anything, the flavors and textures could change past repair. 

If you thicken the dish too much, simply add a little water and stir.

Can you prep baked beans the night before?

Another thing I love about this great recipe is that you can make it completely ahead of time – even the night before. If you are preparing the night before, make sure the ground beef is browned completely before adding the rest of the ingredients to avoid any bacterial growth.

1. Whether you use the stovetop method or the slow cooker method, just prepare the beans according to the recipe card below.
2. Then, place the pot in the refrigerator overnight. Remove the slow cooker pot from the fridge, and place it in the base of the unit. Turn on and allow to simmer for 2-3 hours or until warmed through.

If you are preparing the beans on the same day, just simmer until warmed through. Then, keep them warm on the lowest stove setting. 

Tips for the Best Baked Beans from a Can

Can you reheat baked beans after cooking?

Yes, it is safe to reheat baked beans. The easiest way to warm up leftover baked beans is in the microwave. Alternatively, you can warm them on the stovetop in a saucepan.

How do you make canned beans taste better?

To add flavor to canned baked beans, add salt, fat, herbs and spices, and sauce. You can do this with canned or beans cooked from scratch. 

To add a smokier flavor, add dried chili powder, paprika, or a BBQ sauce. For a spicier version, a pinch of cayenne pepper should do the trick.

Do you have to cook baked beans from a can?

It’s safe to eat canned beans without warming, but they won’t have nearly as much flavor. Plus, the texture will likely be way off. 

How can I thicken beans without cornstarch?

To thicken beans without cornstarch, try mashing the beans with a potato masher or ricer. Alternatively, remove the lid of the pot or slow cooker and continue cooking to allow the steam to escape. You could also remove excess liquid from the pot with a ladle.

What to add to canned baked beans for more flavor

• BBQ Sauce or brown sugar for a sweet flavor.
• Green Pepper or Red Bell Peppers for an extra kick.
• Hot Sauce to add spiciness.
• Spices like garlic powder, onion powder, rosemary, cumin, thyme, etc.

What goes well with baked beans?

For a hearty dinner, try this easy side dish with these main dish recommendations:

• Pulled pork sandwiches
• Deviled eggs
• Brisket
• Cornbread
• Pork Chops
• Hot dogs

Meaty baked beans are the perfect side dish! This is a great dish to take to a family reunion, family gatherings, or to serve at BBQ dinners to complement the main meal.

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Southern Baked Beans with Ground Beef

Easy baked beans with ground beef are the best Southern-style BBQ side dish. Spice up canned baked beans with ground beef, onion, and spices and simmer in the slow cooker for a hands-free potluck recipe. No one will ever know these aren’t homemade!

Course Side Dish Recipes

Cuisine American

Keyword bbq, beans, side dishes, slow cooker

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 12 servings

Calories 108kcal

Author Anna Kate

Equipment

• Slow Cooker Liners
• 10-inch Cast Iron Skillet
• Dutch Oven
• Pressure Cooker

Ingredients

• 1 tablespoon Olive Oil
• 1 medium yellow onion diced, about 1 cup
• 1 pound lean ground beef
• 3 15-ounce cans of Bush’s Original Baked Beans
• 3 teaspoons of chili powder
• 2 teaspoons garlic powder
• 1 tablespoon of Worcestershire Sauce
• salt and pepper to taste

Instructions

• In a large skillet or dutch oven, heat oil over medium-high heat. Add ground beef and onion and saute.
• Continue to cook until the beef is no longer pink and the onions are translucent (about 5 minutes). 
• In the pot of a slow cooker, add the cans of beans, chili powder, garlic powder, and Worcestershire sauce. Stir to combine.
• Cook on low for about 2-3 hours or until warmed through.
• Serve hot.

Notes

• Using a multi-cooker: turn the unit to the “sauté” function to brown the beef and sauté the onion. Then, switch the unit to “slow cook” before adding the remaining ingredients.
• Using a dutch oven: brown the ground beef and chopped onion, then add in remaining ingredients. Simmer for 2-3 hours.

Nutrition

Serving: 1 | Calories: 108kcal | Carbohydrates: 4g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 139mg | Fiber: 1g | Sugar: 2g

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If you’re preparing your first brisket, this whole process can be rather intimidating. But, a beef brisket is actually one of the easiest ways to feed a lot of people with ease. However, there are a few key things to know before you fire up your oven or smoker.

From making a dry rub, marinating the beef, and preparing to cook, the cooking process for brisket is a long time. In fact, most cook times will extend past the 12 hour mark, especially if you are preparing a whole brisket.

After all that cooking time, it’s easy to become impatient and begin slicing and shredding the moment the brisket comes off the heat. However, diving into the brisket before it’s had a chance to rest will be a total waste of a beautiful beef brisket and all of your hard work. Plus, you will likely be left with a dry and chewy result.

What “Resting” Means

The resting process is the method of allowing a piece of meat to sit at room temperature after it’s finished cooking. This allows the natural juices to redistribute for beautifully tender meat. Whether you are smoking, roasting, or grilling, letting the meat rest is essential for a delicious, juicy meal.

Since brisket is a tougher cut of meat, resting is critical for a tender and moist final result. If you slice right into the brisket as soon as it’s finished cooking, juices will escape and leave you with a tough, dry piece of meat.

Typically, resting is encouraged for many large cuts of meat, like a whole turkey, prime rib roasts, pork butts, lamb, briskets, and more. It’s even helpful for smaller cuts like chicken breast, steaks, and pork chops. The resting period helps the meat’s juices to redistribute and reabsorb into the meat for a juicier finished product.

Here’s how it works with brisket: As brisket cooks, the collagen, muscle fibers, and other connective tissue in the meat breaks down. Collagen helps create a thicker liquid in the brisket, which keeps the meat moist. Allowing brisket to rest lets the collagen firm up to thicken the juices inside the brisket.

How to Rest Brisket

The first step to resting meat is removing it from the heat source (grill, oven, etc.). Then, remove any foil or butcher paper. Transfer the brisket to an aluminum pan, cutting board, or other dish that can catch juices, and allow the meat to rest for at least one hour, or until you are ready to serve.

As it rests, the internal temperature of the meat will continue to rise another 5-10 degrees. This is also called “carry-over cooking”. It’s also easy to overcook your meat using this method if you don’t know what you’re doing.

Best Internal Temperature for Brisket

For the best results, the internal temperature of the brisket should reach about 200 degrees Fahrenheit before serving. However, it’s recommended to remove the brisket around 190 degrees. This way, the juices have time to redistribute and the carry-over cooking can increase the temperature without overcooking the meat.

Using an internal meat thermometer is the only way to ensure you are reaching the correct internal temperature.

Tips for Buying Brisket

If you’re cooking brisket for a smaller group of people, you’ll want to start with choosing between the point or the flat.

A brisket point has a stronger beef taste because of the higher fat content, making it super moist. The flat is much leaner and lays flat, hence its name. The flat is much easier to cut/slice and cook.

Opt for a whole packer brisket (the pectoral muscle of the cow) for a large gathering. This cut of meat can yield up to 20 pounds (or more) of brisket. If you don’t have access to a smoker, cooking a brisket in the oven overnight is an excellent way to prepare a whole brisket – practically hands-off!

The ideal brisket should have a good fat cap, as this will aid in keeping the brisket juicy when cooking. It’s also essential to look for a brisket that has a more evenly cut flat. Choosing an uneven brisket can result in the thinner pieces being overcooked and dry.

How long should the brisket rest?

Resting smaller pieces of meat, such as pork chops, steaks, or chicken breast, is much different than resting a brisket. Smaller cuts only require a few minutes of rest time at room temperature, while a brisket needs a one hour rest between before serving time.

No matter the cooking method (smoking, roasting, etc.), cooked brisket should rest for at least one hour but not more than two hours. After more than a couple of hours at room temperature, the brisket starts to get cold, and reheating it can cause it to dry out.

If you are concerned about retaining heat, you can tent it loosely with foil or place a wrapped brisket in an empty cooler.

Note: Do not let brisket rest overnight as it will develop harmful bacteria.

Tips for Brisket

Do you rest brisket wrapped or unwrapped?

For best results, rest the brisket unwrapped as it needs circulating air for this step. Additionally, keeping a brisket wrapped will trap heat in with the meat. This heat will keep cooking the meat, so you’ll likely have an overcooked, dry brisket.

It’s not necessary to cook brisket in butcher paper or aluminum foil; it’s up to you and your preferences. Cooking brisket unwrapped will offer a delicious smoky, charred outside. However, it’s easy for brisket to become dried out when cooking it this way.

Wrapped brisket helps trap the moisture inside the meat and allows you to cook the outside bark to your desired appearance. If you’re debating butcher paper versus aluminum foil, butcher paper will help create a moister brisket.

Should I rest my brisket in a cooler?

You can rest your brisket in a cooler if you’re cooking your brisket further in advance. A cooler helps the brisket maintain its heat for longer by slowing down the cooling process. This means the brisket can stay at a safe temperature for longer before you cut into it.

If you’re planning on eating brisket 1-2 hours after cooking it, you can rest it in a room temperature setting, like on a cutting board.

What temperature should a brisket be after resting?

Brisket should be removed from the heat at around 190°F to reach the ideal temperature of 203°F during the initial resting period. It’s common for meat to rise a few degrees as it’s resting (known as carry-over cooking), so it’s necessary to remove it slightly before it reaches the ideal internal temperature.

What to serve with brisket

• White Alabama BBQ Sauce
• Pickled Onions
• Pasta Salad
• Baked mac and cheese
• Twice baked potatoes
• Smashed red potatoes

More side dishes…

The post How Long to Rest Brisket appeared first on Southern Cravings.

Pulled Pork in the Oven

For the easiest pulled pork, make it in the oven! This oven roasted pork shoulder recipe starts cooking at a high temperature to get that crispy bark that everyone loves, then slowly cooked until it melts away from the bone!

I do not add BBQ sauce to this recipe, but be sure to put out plenty of different types for guests to help themselves. Toast some buns and bust out the pickles – you’ve got yourself a simple meal that tastes like hard work!

Best Cut for Pulled Pork

Whether you are making sandwiches or anything else, the best cut of meat for pulled pork is a pork shoulder. Boneless pork shoulders or bone-in will work for this recipe.

Pork shoulder roasts are ideal for pulling (or shredding) because of its fat content. It’s also essential to let the meat cook low and slow to allow the protein to break down for meat that is easily shredded.

Boston Butt or a Picnic Roast are also great options for pulled pork.

Pork Rub Recipe for Pulled Pork

The seasonings you choose for an oven pork shoulder may vary from the ones you use when smoking or grilling.

I prefer using a blend of my own homemade dry rub. The recipe is equal parts of basic pantry seasonings. It’s gives the meat a great flavor that you can easily build upon. Feel free to add or remove spices to adjust to the flavors you desire as needed.

Alternatively, you can also use any of your favorite store-bought seasonings as a short cut.

Allow plenty of time for the pork to marinate after you apply the rub. I recommend at least 12 hours, preferably overnight.

Some people prefer using mustard as a binder. This is applied to the meat before adding the dry rub. It tenderizes the meat further and helps the seasoning bind to the meat.

How to Make the Perfect Oven Roasted Pork Shoulder

Tools Needed for this Recipe:

• In-oven meat thermometer: I highly recommend using a tool like this for any large cut of meat. This takes the guesswork and prevents constantly “checking” on the meat during cooking.
• Roasting Pan: I love my Nordic Ware Roasting Pan. We also grab the disposable roasting pans when we are making this for a large crowd, transporting the meat, or just for easy clean-up.
• BBQ Shredding Claws: Using claws is the easiest way to shred the pork after it’s ready. If you don’t use shredding claws, you can use regular dinner forks or serving forks to shred the meat.
• BBQ Grill Gloves: These are super handy for pulling the meat out of the oven. They give you a little extra grip and more coverage for handling heavy, large pans.

Step 1: Rub and Marinate the Pork Shoulder

Whether you are using a store-bought seasoning or making your own, go ahead and assemble that so you can rub down the pork roast.

Place your defrosted pork shoulder on a clean workspace. I recommend rubbing, marinating, and cooking in the same container. Try a disposable aluminum pan for easy clean up.

Generously rub down the meat with the rub on all sides. The meat should be coated completely.

Then, wrap in plastic wrap and place inside a leak-proof container. Marinate in the fridge for at least 12 hours or overnight.

If you are marinating and cooking in the same pan, you can skip the plastic wrap and cover the pan with foil.

Step 2: Cook Pork Shoulder in the Oven

Unwrap the pork shoulder and place in the roasting pan. Insert the in-oven thermometer into the center of the roast. Be careful that the thermometer isn’t touching the bone.

Roast at 450°F for 20 minutes. Then, reduce the temperature to 325°F for about an hour per pound.

When the internal temperature reaches 205°F, remove it from the oven and allow the pork shoulder to rest for about an hour before shredding.

Shred the meat with shredding claws and serve!

Pork Shoulder Cooking Time

How long does it take to cook a pork shoulder in the oven? Depending on the size of your pork shoulder, the cooking time will vary. This isn’t a quick recipe, so make sure you plan for plenty of time.

This recipe prepares a 9 pound shoulder, so cut the cooking time in half if you have a smaller cut. A meat thermometer will help with cooking time and temp!

Do you cover a pork shoulder when cooking in the oven?

This recipe does not cover the meat while cooking, because we like the “bark” that forms on the outside. However, if you do not like the crispy parts, you can cover your roasting pan lightly with foil.

Best Internal Temperature for Pulled Pork

The best internal temperature for pulled pork is 205°F degrees. While it’s safe to consume at a much lower temperature, the connective tissues will still be intact which will make the meat tough to shred and flavorless.

At an internal temperature of 205°F-215°F, the meat is juicy, succulent, and will shred with minimal effort. 

What temperature should pork shoulder be cooked to?

Regular cuts of pork are safe to eat at around 145°F-160°F degrees. This includes pork chops, pork steaks, etc. Since tender, shredded pork is the goal, the internal temperature the roast must reach 200°F.

What temp does pork shoulder fall apart?

A pork shoulder is easily shredded at 200°F-215°F internally.

How Much Pulled Pork Per Person?

A good rule of thumb is to estimate about 1/3 pound of cooked pulled pork per person. It’s what most BBQ experts recommend and is a sure-fire way to make sure you don’t run out of food.

Their are many different things that influence your decision, so make sure you consider all of the major factors when planning to serve pulled pork.

Pulled Pork Leftovers

How do you store leftover pulled pork?

The best and safest way to store leftover pulled pork is in an airtight container the refrigerator for 3-5 days. 

If you have lots of leftovers, you can freeze them and reheat them later for sandwiches, salads, and soups.

One of our favorite ways to use up leftovers is to make hearty vegetable soup with pork and serve with hot and buttery southern cornbread!

Here are a few other ways to use up leftovers:

• Loaded Pulled Pork Nachos
• Top a twice baked potato with leftovers.
• Make a mashed potato bowl with pulled pork and your favorite toppings.
• Stir leftovers into mac and cheese or hashbrown casserole.

What to serve with pulled pork

What goes well with pulled pork? Delicious side dishes! Whether you are serving it piled high on a bun or by itself, don’t forget plenty of toppings like pickled red onion, different types of bbq sauce (white bbq sauce is our favorite!), caramelized onions, etc.

• Baked Mac and Cheese
• Pasta Salad
• Red Smashed Potatoes
• Baked Sweet Potatoes
• Cowboy Baked Beans

More side dishes for pulled pork…

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Oven Roasted Pork Shoulder

An oven roasted pork shoulder, cooked low and slow, yields beautifully shredded pork. This recipe is great for sandwiches, potlucks and makes great leftovers!

Cuisine American

Keyword bbq, dinner, roasting

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Resting Time 8 hours hours

Total Time 16 hours hours 5 minutes minutes

Servings 4 Pounds of Meat

Calories 808kcal

Author Anna Kate

Equipment

• BBQ Grill Gloves
• Turkey Roaster with Rack
• Disposable Aluminum Pan
• In-Oven Digital Meat Thermometer
• Meat Shredding Claws

Ingredients

• My Homemade Pork Rub
• 1, 9 pound pork shoulder or butt

Instructions

• Rub down the outside of the meat with the rub.
• Wrap in cling-wrap or store in leak-proof container and marinate overnight.
• Spray roasting pan with non-stick cooking spray and place unwrapped shoulder in roasting pan.
• Place in 450F preheated oven for 20 minutes.
• Reduce heat to 325F and cook for about 8 hours, or until a meat thermometer reads 205F degrees.

Nutrition

Serving: 1grams | Calories: 808kcal | Protein: 65g | Fat: 59g | Saturated Fat: 22g | Polyunsaturated Fat: 32g | Cholesterol: 250mg | Sodium: 188mg

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