I adore Slow Cooker Cowboy Beans. However, I am still not a huge slow cooker gal.
I’m not sure why…maybe it’s because I see the slow cooker as a tool for use if I’m not going to be hanging around the kitchen all day? (This scenario rarely occurs – I am ALWAYS here in the kitchen.) But sometimes, a day just calls for it, and I know that lots of you out there are tried and true slow cooker fans.
You’ll love this recipe.
The first time I had these Cowboy Beans, I HAD to have the recipe. They were a huge crowd pleaser as-is. However, when it came time for me to make them myself, I decided to make them far less sweet. Originally the recipe called for close to double the sugar and ketchup. While that was delicious, I wanted mine to be a little richer, more powerful than sweet. So I played around, amped up the seasonings, lowered the sweet, and made it my own. I really got what I was going for.
Whip up a batch for a lazy Sunday afternoon of football watching (they are great with tortilla chips!), or as a perfect addition to a holiday potluck. The crowd will devour them! Be smart! If you make enough, you may just have the best darned leftover lunch the next day.
One should be so lucky.