Three Meat Crock Pot Cowboy Beans

The development of this recipe was sponsored by Hurst's Beans. As always, all opinions are my own. I make all sorts of baked beans. I make my regular Cowboy Beans when we’re having a cookout and I want something with a little extra pizazz. I make my Boston Baked Beans when it’s cold and I have time to love on those suckers (it’s a process, lemme tell ya, but they’re worth it). I make my Southern Style Baked Beans when I want that ‘wow factor’ from all the bacon on top! And I make my Borracho Beans when we're having Mexican dishes like carnitas!

But sometimes you got to pull out the big guns. Sometimes you want to make something that’s going to make a scene! One of those dishes that, when someone walks by at a pig pickin’, they stop in their tracks and cause a pileup in the buffet line.

That’s what this recipe is. It’s a triple-threat with ground beef AND bacon AND smoked sausage. If you’re looking to make a super hearty, scratch-made barbeque bean recipe, this is the recipe for you! As I usually do, I started with Hurst’s beans because I sincerely LOVE the 15 Bean blend but also because I knew the ham flavored seasoning packet would ratchet up the meaty flavor factor even more.


  • 1 20-oz. bag  Hurst’s 15 Bean Soup dried bean mix
  • 6 cups water
  • 1 large onion, diced
  • 1 pound ground beef
  • Salt & pepper
  • 1 pound bacon
  • 2 pounds smoked sausage
  • 1 1/2 cups barbeque sauce
  • 1 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 3 tablespoons spicy brown mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon red pepper flakes (optional)


  1. Add beans (with seasoning packet) and water to a large crock pot then cook for 4-6 hours on high or until beans are tender.
  2. Meanwhile, cook onions with ground beef until beef is cooked through, seasoning with salt and pepper.
  3. Cut bacon into small strips then cook until crispy and browned. Remove bacon from pan drippings.
  4. Cut smoked sausage into bite-sized pieces.
  5. Set aside ground beef, bacon and smoked sausage to add to the beans later. This can all be done the night before!
  6. Once beans are tender, ladle out any excess liquid; set aside to use later if needed.
  7. Add salt and pepper to taste, barbeque sauce and remaining ingredients, including the ground beef, bacon and smoked sausage.
  8. Gently stir to combine.
  9. Add reserved liquid from cooking the beans, 1/2 cup at a time, if needed to ensure the contents of the crock pot have a nice, thick sauce. You don’t want things to be runny but you do want to make sure there’s enough sauce to coat everything nicely (such as with baked beans).
  10. Continue cooking 1-2 hours on high or until sausage is heated through and everything is hot and bubbly.

Recipe adapted from:

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