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A serving bowl of Crock Pot Cowboy Beans in a small serving bowl on a table with a plate of grilled chicken, corn and a biscuit.

Crock Pot Cowboy Beans Recipe

Arlene Mobley - Flour On My Face
Crock Pot Cowboy Beans is an easy to make delicious crock pot dried bean BBQ side dish recipe made with Hurst's new BBQ Style Cowboy Beans. The small red and pink dried beans come with a special seasoning pack that adds a Smokey sweet flavor.  
5 from 1 vote
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Main Dish
Cuisine American
Servings 12 Servings
Calories 265 kcal


  • 15.5 oz bag Hurst’s HamBeens® BBQ Style Cowboy Beans
  • 1 medium medium diced onion about 1 cup
  • 1 medium medium diced bell pepper
  • 1 cup dark brown sugar
  • 1 cup ketchup
  • ¼ cup yellow mustard
  • 14 oz package mini sausage
  • 4 cups chick broth
  • 3 cups water
  • 3 tablespoons corn starch plus 3 tablespoons cold water
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  • Pour the rinsed beans into an 8-quart crock pot.
  •  Add the diced onion and diced bell pepper.
  •  Measure the brown sugar, ketchup, and mustard and add to the crock pot. 
  • Open the package of mini sausage and rinse under cold water before adding to the crock pot.
  • Pour the chicken broth and water over the ingredients and stir with a wooden spoon.
  •  Place the lid on the crock pot and turn it on high.
  • Slow cook on high for 5-6 hours or until the beans are tender. If cooking on low cook for 8 to 10 hours.
  • Once the beans are cooked to perfection mix 3 tablespoons of cornstarch with 3 tablespoons of cold water until lump-free. Pour the corn starch slurry into the crock pot and stir until thickened.
  •  Makes about 12 one-cup servings.



Serving: 1Cup | Calories: 265kcal | Carbohydrates: 37g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 874mg | Potassium: 405mg | Fiber: 4g | Sugar: 23g | Vitamin A: 145IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 2mg
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