These cowboy beans are hearty, smoky, and packed with flavour. Whether you're cooking over an open fire or just in your kitchen, these cowboy beans are sure to hit the spot. Turn simple ingredients into a pot of pure comfort.

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Ingredients:
1 tbsp oil
8 rashers strips smoked bacon
1 onion peeled and finely diced
2 cloves garlic peeled and minced
500 g (1.1lb) minced beef (10-12% fat)
120 ml (1/2 cup) beef stock
3 x 400g (14 oz) tins baked beans in tomato sauce
400 g (14 oz) tin kidney beans drained
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
3 tbsp BBQ sauce
3 tbsp light brown sugar optional – omit if you don’t like it on the sweeter side

Instructions
1. Heat the oil in a large dutch oven or heavy-based pan over a medium heat. Add the bacon to the pan and fry for 6-7 minutes, turning once, until crisp.

2. Remove the bacon from the pan with a set of tongs and place on a board. Chop the bacon into small pieces.

3. Add the onion the pan with the bacon oil. Fry for 5-6 minutes, stirring often, until softened and slightly browned,

4. Add in the garlic and stir together.

5. Add the minced beef, turn up the heat to medium-high, and fry for 5-6 minutes, until browned. Stir often, breaking up any large chunks of meat as you go. Turn the heat back down to medium.

6. Stir in the stock, then add the baked beans, kidney beans, Worcestershire sauce, Dijon mustard and BBQ sauce.

7. Bring to a gentle simmer, stirring often.

8. Give it a taste and add in the brown sugar if you’d like the cowboy beans to be sweeter.

9. Add the bacon, stir and cook for a further minute, until the bacon is heated through.

10. Turn off the heat and serve.

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