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cowboy beans recipe vegan gluten free high protein vegetarian bean soup recipes healthy bean stew with barbecue beans
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5 from 9 votes

Cowboy Beans (Vegan/Vegetarian)

This vegetarian & vegan cowboy beans recipe is a high protein lunch or dinner, made with pinto, navy, and kidney beans and loaded with fresh vegetables & spices!
Cook Time35 minutes
Total Time35 minutes
Course: Dinner, Lunch, Soup
Cuisine: American, Southwest
Servings: 8 servings
Calories: 260kcal
Author: Kelly Jensen
Cost: $2

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 sweet onion diced
  • 4 cloves garlic minced
  • 1 14-ounce can pinto beans drained and rinsed
  • 1 14-ounce can navy beans drained and rinsed
  • 1 14-ounce can kidney beans drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 14 ounce Diced Tomatoes
  • 1 bell pepper diced
  • 1 cup sweet corn
  • 3 cups Vegetable Stock
  • 2/3 cup barbecue sauce
  • 1 jalapeno sliced, optional for heat

Instructions

  • Heat the olive oil in a large Dutch oven (or heavy lidded pot) over low heat. Add the onions and garlic and sauté over low heat for 5 to 6 minutes until the vegetables begin to soften. 
  • Add all the drained canned beans, chili powder, onion powder, diced tomatoes, bell pepper, corn, and vegetable stock. Bring to a boil, then reduce to a simmer and cook for 30 minutes over low heat.
  • After the stew has cooked for 30 minutes and the veggies have softened, stir in the barbecue sauce. Test stew and adjust seasoning to taste.
  • When ready to serve, top with fresh herbs and jalapenos (if desired) and enjoy!

Nutrition

Calories: 260kcal | Carbohydrates: 46g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 858mg | Potassium: 700mg | Fiber: 10g | Sugar: 13g | Vitamin A: 706IU | Vitamin C: 28mg | Calcium: 108mg | Iron: 3mg