THERE’S something timeless about a pot of cowboy beans simmering away beside a fire. It’s the kind of meal that feels earned – smoky, hearty, and a perfect family supper after a long day.
This Everwild Outdoors version keeps things simple, uses ingredients you can pack easily, and delivers a bowl of pure comfort with almost no effort.
Whether you’re cooking for a group or fuelling up before a night under the stars, cowboy beans are a guaranteed crowd‑pleaser.
Ingredients
- 2 tins mixed beans or pinto beans (drained)
- 1 tin chopped tomatoes
- 1 onion, diced
- 2 cloves garlic, crushed
- 1–2 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tbsp mustard (English or Dijon – both work)
- A splash of beer (optional but understandable if you don’t want to part with it)
- 150g bacon, chorizo, or plant‑based alternative (optional)
- Salt and pepper
- A drizzle of oil
Method
- Heat your pot over medium coals or emberss – not direct flames. Add a little oil.
- Fry the onions until soft and golden, then add garlic and your chosen meat (if using).
- Stir in the beans, tomatoes, smoked paprika, mustard, and brown sugar.
- Add a splash of beer for depth and let it simmer gently.
- Cook low and slow for 20 to 30 minutes, stirring occasionally.
- Season to taste and serve straight from the pot with crusty bread, bannock, or over rice.
Tips
- Cowboy beans taste best when cooked on embers, not flames – you get a slow, even heat.
- If you’re hiking light, swap fresh onion for dried onion flakes.
- Add a spoonful of chipotle paste for smoky heat.
- Leftovers make an incredible breakfast when reheated with a fried egg on top.
Variations
- Vegetarian: Skip the meat and add extra smoked paprika or a dash of liquid smoke.
- Sweet: Add a spoonful of maple syrup.
- Spicy: Throw in fresh chilli or a splash of hot sauce.
- Chunky: Add diced peppers or sweetcorn for colour and texture.
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