Nebraska Smoked Cowboy Beans on Arteflame Grill

Introduction

Few dishes say 'Midwest backyard cookout' better than a bubbling skillet of Nebraska-style Smoked Cowboy Beans. With thick bacon, molasses, and a rich smoky flavor seared to perfection on the Arteflame grill, this hearty side is designed to feed a crowd and win hearts. Cooking these beans on the Arteflame gives them caramelized edges and a deep, smoky undertone you just can't get in an oven. Get ready to savor every bite!

Ingredients

• 1 lb thick-cut bacon, chopped
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 (15 oz) cans pinto beans, drained
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 3/4 cup ketchup
• 1/2 cup molasses
• 1/4 cup brown sugar
• 2 tsp Worcestershire sauce
• 1–2 tbsp yellow mustard (to taste)
• Freshly ground black pepper, to taste
• 2 tbsp unsalted butter

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Soak 3 paper napkins with vegetable oil.
2. Place the napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the fire build up.
5. Wait about 20 minutes for the center grill grate to reach over 1,000˚F and the griddle surface to heat evenly.

Step 2: Sear the Bacon

1. Place the chopped bacon near the center of the flat griddle to get maximum sizzle.
2. Allow the bacon to sear until crispy, stirring occasionally to prevent sticking.
3. Once crispy, move it to the outer griddle zone to keep warm.

Step 3: Cook the Vegetables

1. Add 2 tablespoons of butter to the hotter inner griddle zone.
2. Add the diced onion, green and red bell peppers, and minced garlic.
3. Sauté until soft and caramelized in the butter and bacon fat.

Step 4: Simmer the Beans

1. Mix the beans directly onto the griddle near the vegetables.
2. Add ketchup, molasses, brown sugar, Worcestershire, mustard, and black pepper.
3. Stir to combine well, then incorporate the bacon and vegetables back in.
4. Push the beans to a moderate heat zone (middle outer ring) and let it simmer and concentrate for 30–45 minutes, stirring occasionally to prevent sticking and to ensure an even caramelization.

Step 5: Serve

1. Once the beans are thickened and bubbly with caramelized edges, they are ready.
2. Scoop and serve directly off the grill with your favorite grilled meat.

Tips

• Use butter instead of oil for deeper flavor.
• Adjust heat zones by moving your food around the flat cooktop.
• This recipe doesn’t need pots or pans—go straight on the griddle for authenticity.
• Add smoked paprika or chipotle for deeper Smoky flavor.
• Add a splash of apple cider vinegar at the end if you like a tangy finish.

Variations

1. Spicy Cowboy Beans: Add diced jalapeños and 1 tsp cayenne for a welcome heat kick.
2. BBQ Brisket Beans: Stir some chopped smoked brisket into the beans for extra heartiness and flavor depth.
3. Maple Bourbon Beans: Swap molasses for maple syrup and add 2 tbsp bourbon while simmering.
4. Tex-Mex Style Beans: Mix in cumin, chili powder, and corn for a Southwest twist.
5. Vegetarian Beans: Omit bacon, use smoked paprika, and double the bell peppers and onions.

Best pairings

• Reverse-seared ribeye steak
• Grilled cornbread (on the griddle using butter)
• Charred sweet corn on the cob
• Ice-cold root beer or a bourbon-laced lemonade

Conclusion

These Nebraska-style smoked cowboy beans are the ultimate comfort side for any outdoor gathering. Cooked entirely on the Arteflame grill, they're rich, smoky, and packed with bold, satisfying Midwest flavor. They make a great side dish or even a main for your next get-together around the fire.