BEEF AND BEAN STEW
This Beef and Bean Stew is how to fall in love with beans. Loaded with flavor, tender beef and buttery beans. One of the yummiest ways to stay warm in the winter.
Provided by Heather
Categories Dinner
Time 2h30m
Number Of Ingredients 15
Steps:
- Rinse beans well in a colander.
- Place into lining of Instant Pot. Add 8 cups of water to beans and stir in salt.
- Attach lid and close valve to sealed. Cook on high pressure for 30 mins. (See Note 2 below for cooking times of other white bean choices.)
- Once cooked, allow beans to do a natural release for 30 mins and then do a quick release. Drain beans of water. (See Note 3 below.)
- Cut meat and pat dry excess moisture. Generously salt and pepper. (See Note 4 below)
- Place a large enameled dutch oven over medium/high heat with oil until oil is bubbly, about 2-3 mins. Working in batches of 3, brown the beef. Setting aside each browned batch into one large bowl.
- Once beef is browned, sauté onions in beef drippings, about 3 mins.
- Add in carrots and continue sautéing for another 3 mins. Add garlic and saute an additional min.
- Add in wine and stir well.
- Return beef to dutch oven. Add tomatoes, herbs and beef broth. Stir well.
- Bring to a boil over medium/high heat and lower heat to a simmer. Cover, stir occasionally and cook for approximately 1 hour- 1 hour and 20 mins or until beef is tender.
- Once stew has simmered and beef is tender, stir in beans and continue simmering for another 25 mins.
- Working in batches, stir in spinach and continue simmering for another 5 mins or until spinach is cooked.
Nutrition Facts : Calories 749 kcal, Carbohydrate 23 g, Protein 69 g, Fat 42 g, SaturatedFat 16 g, TransFat 2 g, Cholesterol 217 mg, Sodium 965 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
BBQ BEEF AND BEANS
Serve these sweet, tangy, and savory BBQ Beef and Beans with rice and cheese for a simple and comforting weeknight dinner the whole family will love.
Provided by Beth - Budget Bytes
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 21
Steps:
- Add the oil and minced garlic to a large skillet. Sauté the garlic for one minute over medium heat. Add the ground beef and continue to sauté until cooked through. If using a higher fat content beef, drain the excess fat before moving on to the next step.
- Rinse the two cans of beans, then drain them well. Add the beans to the skillet with the ground beef.
- Add the ingredients for the Homemade BBQ Sauce to the skillet (tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne, and some freshly cracked pepper).
- Stir and cook the mixture until the sauce ingredients have combined and created a thick sauce. Allow the sauce to come up to a simmer and then simmer the beef and beans in the sauce for 5 minutes, stirring often. Taste the sauce and add salt to taste (I added 1/2 tsp).
- To serve the BBQ Beef and Beans, place 1 cup cooked rice in each bowl, top with 1 cup of the BBQ Beef and Beans, then top with about 1/4 cup shredded cheddar and a sprinkle of sliced green onion.
Nutrition Facts : ServingSize 1 Serving, Calories 742.13 kcal, Carbohydrate 100.15 g, Protein 35.45 g, Fat 21.73 g, Fiber 13.63 g, Sodium 1749.25 mg
BEEF AND BEAN DINNER
This filling casserole recipe made with beef and three types of beans is ready in just an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Place beef mixture in ungreased 3-quart casserole.
- Cook bacon in same skillet over low heat 7 to 8 minutes, turning occasionally, until crisp and brown. Drain on paper towels; cool and crumble.
- Stir beans, brown sugar, ketchup and Worcestershire sauce into beef in casserole. Top with bacon. Cover and bake 40 to 45 minutes or until hot and bubbly.
Nutrition Facts : Calories 505, Carbohydrate 74 g, Cholesterol 55 mg, Fiber 16 g, Protein 34 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1200 mg
SLOW-COOKED BEAN MEDLEY
I often change the variety of beans in this classic recipe, using whatever I have on hand to total the five cans called for. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with just about everyone. -Peggy Gwillim, Strasbourg, Saskatchewan
Provided by Taste of Home
Categories Side Dishes
Time 5h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.
Nutrition Facts : Calories 255 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic exchanges
FOUR-BEAN MEDLEY
This side dish always gets compliments. It's easy to make ahead and simmer in the slow cooker, so it's super convenient to take to potlucks and church get-togethers. -Susanne Wasson, Montgomery, New York
Provided by Taste of Home
Categories Side Dishes
Time 6h40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute onions in drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder., Simmer, uncovered, for 15 minutes or until onions are golden brown. Place the beans in a 3-qt. slow cooker. Add onion mixture and bacon; stir to combine. Cover and cook on low for 6-7 hours or until heated through. Serve with a slotted spoon.
Nutrition Facts : Calories 297 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 920mg sodium, Carbohydrate 43g carbohydrate (23g sugars, Fiber 8g fiber), Protein 10g protein.
HEARTY BEEF & BEAN SOUP
I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts :
BEEF AND BEAN MEDLEY
Make and share this Beef and Bean Medley recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 4h15m
Yield 6-8 dishes, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium size skillet, brown ground beef, and onion, drain and transfer to a 4-5 quart slow cooker.
- Add bacon, and all 4 cans of beans.
- In a medium bowl, combine ketchup, brown sugar, vinegar, pepper, and oregeno.
- Add to slow cooker and stir.
- Cover and cook on low for 4-6 hours.
- When ready to serve, spoon over corn chips, and sprinkle cheese over top.
Nutrition Facts : Calories 1081.2, Fat 50.9, SaturatedFat 17.7, Cholesterol 115.3, Sodium 2125.7, Carbohydrate 115.4, Fiber 17.9, Sugar 25.2, Protein 46.2
WEEKNIGHT BEEF AND BEAN CASSEROLE WITH CORNBREAD TOPPING
Provided by Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a large ovenproof skillet or Dutch oven set over medium heat, cook the ground beef, breaking up the meat with a wooden spoon, until browned through, 3 to 5 minutes. Drain the fat from the meat. Add the onion, garlic, jalapeno, pinto beans, tomato sauce, and tomato and remove the pan from the heat. Top with the cheese.
- In a medium bowl, combine the cornmeal, flour, egg, and buttermilk. Pour the mixture on top of the meat mixture.
- Bake until the cornbread topping is lightly browned, 15 to 20 minutes. Serve hot.
BEAN VEGETABLE MEDLEY
Make and share this Bean Vegetable Medley recipe from Food.com.
Provided by Rita1652
Categories Beans
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet.
- Add onion, celery, and green pepper.
- Cook slowly for 10 minutes.
- Do not brown.
- Stir in tomatoes, kidney beans, lima beans, barley, parsley, salt, basil, and black pepper.
- Transfer mixture to a buttered 2-to 3 quart casserole with lid.
- Add boiling water.
- Cover.
- Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed.
- Sprinkle with grated cheese before serving.
- Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter.
- Tips: This dish can be assembled and baked later.
- Add the boiling water just before baking.
- Baking time should be increased by 15 minutes when starting refrigerated temperature.
Nutrition Facts : Calories 513.1, Fat 13.5, SaturatedFat 2.5, Cholesterol 3.7, Sodium 968.5, Carbohydrate 80.8, Fiber 21.3, Sugar 5.1, Protein 21.3
GREEN BEAN MEDLEY
Make and share this Green Bean Medley recipe from Food.com.
Provided by Daphne2002
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Steam or cook carrots and green beans in boiling water.
- Cook until tender, but still firm.
- Melt butter over medium heat.
- Saute onions and mushrooms until almost tender.
- Reduce heat, cover, and simmer for 3 minutes.
- Stir in green beans, carrots, seasoned salt, garlic, and white pepper.
- Cover and cook five minutes on low heat.
BAKED BEANS MEDLEY
My husband thinks that summer and this recipe go hand in hand. It is wonderful with grilled dinners. I pulled this out of a magazine a long time ago and have since lost the original copy. I have sometimes used Bush's Original Baked Beans in lieu of Campbells Pork and Beans (what I had on hand). When I substitute with Bush's baked beans I have reduced brown sugar a bit. When I have had large crowds I have added an additional can of baked beans/pork & beans and it was wonderful. :) I am posting recipe as written- for safe keeping :)
Provided by Chez Michelle
Categories Beans
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In large skilled cook the bacon until crisp. Transfer the bacon to paper towels and drain, then crumble the bacon. Remove the bacon drippings from the skillet: reserve 2 to 3 Tbs, depending upon taste.
- Return the reserved drippings to the skillet. Cook and stir the onion and green sweet pepper in the drippings until tender. Add the brown sugar, white vinegar and water. Simmer, uncovered, about 10 minutes or until the mixture thickens a bit, stirring occasionally.
- Stir the pork and beans, lima beans, red kidney beans, butter beans and crumbled bacon into the brown sugar -vinegar mixture in the skillet. Pour bean mixture into a 2 quart casserole dish.
- Bake the beans, covered in the 375°F oven for 30 minutes. Remove from the oven: stir the beans and bake, uncovered, for 45 minutes more , stirring twice.
- Enjoy!
Nutrition Facts : Calories 352.6, Fat 17.8, SaturatedFat 5.9, Cholesterol 29.2, Sodium 730.7, Carbohydrate 39.4, Fiber 5.2, Sugar 21.1, Protein 10.4
THREE-BEAN MEDLEY
This recipe has many of my favorite ingredients including pinto, lima, and white beans along with dijon mustard. I havent made it yet but when I saw it in the emailed newsletter from My Daily Moment I knew I had to save it to try later.
Provided by lauralie41
Categories Beans
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 350 degrees.
- In a 1 1/2 quart casserole dish add the brown sugar, ketchup, dijon mustard, and black pepper stirring until well combined.
- Gently stir in the beans and cover casserole dish. Bake for 40 minutes are until beans are heated through.
Nutrition Facts : Calories 229.9, Fat 0.8, SaturatedFat 0.1, Sodium 271, Carbohydrate 45.6, Fiber 9.9, Sugar 10.8, Protein 11.7
HONEY-MUSTARD STEAMED GREEN MEDLEY
Serve up an all-in-one side dish of broccoli, green beans, peas and leeks, glazed with sweet vinaigrette
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
- Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.
Nutrition Facts : Calories 92 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein
BAKED BEAN MEDLEY
This is another recipe that I got from a mother from my son's preschool. I've tried this and it is really easy to make and honestly tastes like home-made "baked all day" stuff! I did tweak it just a bit for our taste -- like by adding molasses...But anyway, it's very filling and the kids love it when I make this with a side of cornbread. Very good!
Provided by Stacky5
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground chuck with the onion until done. Drain fat.
- Drain 1 can pork 'n beans, kidney beans and lima beans. Add all beans into the meat mixture and pour into a 2 quart baking dish.
- Add bacon, BBQ sauce, sugar, vinegar, molasses, salt and pepper. Mix thoroughly.
- Cover and bake for 1 hour in a preheated 350 degree oven.
Nutrition Facts : Calories 884, Fat 33.5, SaturatedFat 11.9, Cholesterol 85.2, Sodium 2387.9, Carbohydrate 113.3, Fiber 22.4, Sugar 30.8, Protein 37.4
BEEF & BEAN HOTPOT
A hearty one pot meal to satisfy the whole family
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned, stirring often and breaking up any lumps with a spoon. Crumble in the stock cube and mix well.
- Add the vegetables, stir to mix with the beef and pour in enough boiling water (about 1.3 litres) to cover. Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently for about 30 mins or until the vegetables are tender.
- Tip in the baked beans, sprinkle with Worcestershire sauce or Tabasco to taste, stir well and heat through. Taste for seasoning and sprinkle with parsley. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.
Nutrition Facts : Calories 362 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 2.05 milligram of sodium
FRESH FENNEL MEDLEY
Make and share this Fresh Fennel Medley recipe from Food.com.
Provided by Dancer
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim long stalks from fennel down to the bulb.
- Chop and reserve 2 tablespoons of feathery greens from stalks.
- Slice bulb into thin strips.
- Prepare a medium skillet with cooking spray.
- Heat oil in skillet; saute fennel strips and onion until fennel is crisp-tender, about 8 to 10 minutes.
- Stir in tomatoes, salt and pepper.
- Garnish with chopped fennel greens.
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