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Cowboy Beans


Cowboy Beans

This cowboy bean dish has a sweet taste without adding a lot of sugar. It's a hearty low sodium meal for cooler weather that can be served over cooked, no salt added, rice.

4 servings: 161 mg. sodium per serving

1/4 cup water
2 Tablespoons molasses
1 Tablespoon brown sugar
2 teaspoons dry mustard
1 (15 oz) can no salt added navy beans, drained and rinsed

2 slices low sodium bacon, cut into 1/2 inch pieces
1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/4 teaspoon black pepper
1/8 teaspoon salt
1/2 cup frozen corn, defrosted

Prep. Instructions

1. Combine water, molasses, sugar and dry mustard in a bowl. Stir well to
2. Combine chili powder, pepper and salt in a separate bowl.
3. Have all other ingredients on hand.

Cooking Instructions

1. Place beans in a 2 quart saucepan. Pour molasses mixture over the
beans. Stir to combine. Bring liquid to a boil.  Then turn heat down and simmer, uncovered, until beans have absorbed most of the liquid, about 15 minutes, stirring occasionally.

Set aside.

2. While beans simmer, cook bacon in a stockpot or deep skillet over
medium heat until bacon begins to brown, about 5 minutes, stirring often.

3. Add beef and onion. Turn heat down to medium low. Cook until beef has lost its pink color, stirring often to break beef up into small pieces. Drain fat.

4. Add seasonings and cooked beans. Stir to combine. Bring mixture to a boil; reduce heat and simmer, uncovered, for 10 minutes, stirring often.

5. Add corn. Simmer 5 more minutes, stirring occasionally. Serve. - Copyright © 2022 Judy Reynolds