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Cowboy style baked beans

April 9, 2011
by Erin B

I have adapted this recipe from  It was very good as written.   I like the extra smokey flavor and zip that the Bull’s Eye sauce gives.  Plus my local grocery store sells white beans in a 907g bag, which conveniently is about 4 cups.  If you need extra protein slicing in a couple of BBQ bratwursts is a nice addition.

An informal facebook poll suggested serving with corn bread and greens.  Personally, if I’m stressing everyone’s GI tract with beans, adding a dark green and leafy seems awfully risky when there are more people than toilets in this house.  Buns or bannock and fresh fruit like muskmelon work well.


  • 4 cups white (navy) beans
  • 1 pound bacon
  • 1 onion, chopped
  • 1/4 cup  (or slightly more) table molasses
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dry mustard
  • 1/2 cup ketchup
  • 1/2 cup Bull’s Eye BBQ Sauce
  • 1/4 cup brown sugar
  • 1 oz Worcestershire sauce
  • 1 1/2 cups water


  1. Soak beans overnight
  2. Chop bacon into 2 inch long pieces, pan fry in a No. 6 cast iron frying pan. Remove with tongs to plate covered with a paper towel to soak up some of the bacon fat
  3. Drain most of the grease but leave a little to saute the onion
  4. Preheat oven to 325 degrees F (165 degrees C).  
  5. Drain and rinse beans.
  6. Add the beans, onion and bacon in a 5 quart glazed dutch oven
  7. In a saucepan, combine molasses, salt, spices, ketchup, Worcestershire sauce, BBQ suace and brown sugar.  Bring to a simmer and drizzle over beans. 
  8. Put dutch oven on the burner on Medium and bring to a simmer.
  9. Cover with a lid, place in preheated oven
  10. Bake for 5 or 6 hours, until beans are done.  Soft not crunchy and the sauce is a rich thick brown. Stir halfway through cooking, and add more liquid if necessary to prevent drying out.
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