Cowboy Cuisine – Baked Three Bean Casserole with Crispy Bacon

Thursday, February 24, 2011 Review by judywrites

This yummy recipe is from Perry Lang. It would be a perfect dish to serve for a BBQ. Food & Wine magazine suggests it would also be great Oscar party food in honor of the movie and cast of True Grit. It is really pretty simple because it uses canned beans. No big prep. Just saute, add beans, sauce and then pile on the bacon.

Serves 6


  1. 3 tablespoons vegetable oil
  2. 5 garlic cloves, minced
  3. 1 green bell pepper, chopped
  4. 1 medium onion, coarsely chopped
  5. 1 tablespoon minced fresh ginger
  6. Kosher salt
  7. 2 cups Sweet and Sticky Barbecue Sauce mixed with 1/2 cup water
  8. Two 15 1/2-ounce cans baked beans
  9. One 19-ounce can red kidney beans, drained and rinsed
  10. One 19-ounce can pinto beans, drained and rinsed
  11. 6 slices lean bacon


  1. Preheat the oven to 375°. Heat the oil in a large saucepan. Add the garlic, green pepper, onion, ginger and 1 teaspoon of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the diluted Sweet and Sticky Barbecue Sauce and all of the beans and simmer over low heat for 30 minutes, stirring occasionally.
  2. Transfer the beans to a 9-by-13-inch baking dish and arrange the bacon strips on top. Bake the beans for 45 minutes, or until bubbling and the bacon is crisp. Let cool for 15 minutes before serving.


The beans can be made through Step 1 and refrigerated. Bring to room temperature before baking.

You can learn more about this dish from Food & Wine.

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