Cowboy Beans

Prep time 30 minutes

Cook time 2 hours

Serves 6-10 people

Hardwood pellets in hickory and apple wood


1 pound Five Marys Farms ground beef

1 pound Five Marys Farms bacon (we used jowl)

1 teaspoon olive oil

1 medium onion, diced

1 medium green bell pepper, diced

1 medium red bell pepper, diced

2 ribs of celery, chopped

3-4 cloves garlic, chopped

1 cup cherry tomatoes, halved

3 cups low sodium beef stock

2 tablespoons tomato paste

1/2 cup ketchup

2 tablespoons yellow mustard

1-2 tablespoons white vinegar

1 teaspoon paprika

1/4 cup dark brown sugar

2-3 tablespoons molasses

Several dashes of hot sauce

1 teaspoon cracked black pepper

Kosher salt to taste

2 15-ounce cans white navy beans, drained

2 15-ounce cans pinto beans, drained

1 12-ounce bag of frozen lima beans


Set your smoker to 275 degrees. In a 6 quart cast iron pot, brown the hamburger and bacon over medium heat on the kitchen stovetop. Add the onion, bell peppers, celery, and garlic. Sauté this 3-5 minutes until the onion and celery become tender. Add the remaining ingredients. Stir to combine. Cook uncovered for 15 minutes.

Transfer the pot to the hot smoker and cook uncovered 2 hours. These can cook longer, if needed. Move the beans to the side for an indirect heat and to prevent sticking. Close the smoker lid and check the beans every 15-20 minutes. Adjust the temperature up or down depending on how they are cooking. Take care in stirring them gently to keep the integrity of the beans.

Be aware, the bottom of your pot may gather soot. Do not set directly on surfaces to prevent staining. The smoke residue cleans nicely with hot soapy water. It’s not recommended to use soap inside your cast iron pan.