Beef And Beans Food

GROUND BEEF CHILI WITH BEANS

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

WESTERN-STYLE BEEF AND BEANS

Steps:

• In a Dutch oven over medium heat, cook the beef, onions and celery until meat is no longer pink; drain. Dissolve bouillon in water; stir into beef mixture. Add the beans, ketchup, mustard, garlic, salt and pepper; mix well., Transfer to an ungreased 3-qt. baking dish. Cover and bake at 375° for 60-70 minutes or until bubbly; stir. Sprinkle with bacon.

BEEF AND BEANS

Steps:

• Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.

TEXAS BEEF AND BEANS

Steps:

• Trim fat from roast. Place in a 3 1/2- to 4-quart slow cooker. Season with chili powder, cumin, oregano, and garlic powder. Top with onion, beans, tomatoes, and green chiles. Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours
• Just before serving, if slow cooker is on low, adjust the setting to high-heat. Remove roast and cut into 8 portions; return to mixture in slow cooker. Stir in barbecue sauce. Cover and cook about 5 minutes or until heated through.

BEEF AND BEAN CHILI

Steps:

• Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over high heat. Season the beef with salt and pepper. Add half the beef to the pot in a single layer and cook, turning, until browned, about 4 minutes. Remove with a slotted spoon to a bowl. Add 1 more tablespoon vegetable oil to the pot and brown the remaining beef; remove to the bowl.
• Reduce the heat to medium and add the remaining 2 tablespoons vegetable oil. Add the onion and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the garlic and jalapeno and cook, stirring occasionally, until softened, about 2 minutes.
• Add the chili powder, cumin, 1/2 teaspoon salt and the tomato paste; cook, stirring, until deep red, about 2 minutes.
• Add the beef and any juices from the bowl, the tomatoes, beef broth and 2 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cook, stirring and scraping the bottom of the pot occasionally, until the meat is fork-tender, about 1 1/2 hours.
• Add the beans with their liquid and simmer until the chili is thickened, 20 to 30 minutes. Season with salt, pepper and more chili powder. Top as desired.

BEEF & BEAN HOTPOT

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.

BEEF AND BEAN BURRITOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic. Drain and discard grease. Add refried beans and burrito seasoning packet. Add green chiles and heat over low heat, stirring occasionally, until heated through, about 5 minutes more.
• Wrap tortillas in a damp paper towel and cook in a microwave oven until warmed through, about 10 seconds.
• Spoon about 2 tablespoons beef mixture into a warm tortilla. Add a tablespoon or more of Cheddar cheese. Fold both sides in, then fold and roll over mixture to seal burrito. Repeat with remaining tortillas, filling, and cheese.
• Wrap burritos in waxed paper or place in plastic bags and store in the freezer for use in lunch boxes.

HEARTY BEEF AND BEANS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine ground beef and green bell pepper in a large skillet; cook and stir until browned, about 5 minutes. Drain excess grease. Add red kidney beans, pizza sauce, mushrooms, onion soup mix, and garlic powder; cook and stir until hot and bubbly, about 5 minutes.
• Pour beef mixture into a 9x12-inch baking dish.
• Separate biscuit dough into 10 pieces. Place 1 cube Cheddar cheese in the center of each piece; fold up dough to cover cheese completely. Arrange dough pieces over beef mixture in the baking dish.
• Brush each piece of dough with butter; sprinkle sesame seeds on top.
• Bake in the preheated oven until biscuits are golden brown, 18 to 20 minutes.

BEEF AND BEAN DINNER

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.

BEEF AND BEAN POT

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large skillet over medium high heat, saute the ground beef, onion and bacon for 5 to 10 minutes, or until the meat is browned and the onion is translucent; drain excess fat.
• In a 3 quart casserole dish, combine the vinegar, mustard, ketchup, brown sugar, green bell pepper, kidney beans, chili beans, pork and beans and the meat mixture. Stir together until well blended.
• Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, remove from oven and top with the cheese and crushed tortilla chips. Return to oven and bake for 5 to 6 more minutes, or until the cheese is melted and bubbly.

BEEF AND BEAN BURRITOS

Steps:

• Brown ground beef in large skillet. Drain if needed. Add remaining ingredients (except tortillas) and cook together for 10 minutes.
• Wrap filling into tortilla with your choice of cheddar cheese, sour cream, black olives, avocado, and/or salsa.

HEARTY BEANS WITH BEEF

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 3-4 hours or until heated through.

CHEESY BEEF AND BEAN BAKE

Steps:

• Preheat oven to 375°F.
• In a large skillet over medium high heat, combine the ground beef and salt and pepper to taste.
• Sauté for 10 minutes, or until well browned.
• Add tomato sauce, onion and Worcestershire sauce.
• Reduce heat to low and simmer for 10 minutes.
• Prepare potatoes.
• Place beef mixture into a casserole dish.
• Layer the beans over the beef and smooth potatoes over the beans.
• Sprinkle the cheese over the potatoes and bake uncovered at 375°F for 30 to 40 minutes.

BEEF AND BEANS PASTA

Steps:

• Heat olive oil in a large skillet, then brown the beef with chili powder and herbs for about 5 minutes over medium heat.
• Stir in beef stock and pasta sauce and bring mixture to boil.
• Reduce the heat and simmer (partially covered) for 15 minutes, stirring occasionally.
• Add beans, corn and pepper, then cook for another 5 minutes.
• While the sauce is simmering, prepare the pasta according to the package instructions.
• Drain pasta and serve hot with the sauce.
• Sprinkle with grated Parmesan and fresh herbs, if desired, just prior to serving.

BEEF & BOSTON BAKED BEANS

Steps:

• Tip the beans into a large pan, then pour in enough water to cover the beans by 5cm. Add the bay and leave to soak overnight. The next day, drain the beans, return to the pan and pour in enough fresh water to cover the beans by 3cm. Bring to the boil, reduce the heat to a simmer and cook for 20 mins until the beans are tender (you may need to top up the water slightly as they cook).
• Heat the oven to 140C/120C fan/gas 2. Heat the oil in a large casserole or ovenproof saucepan, and fry the beef for 5 mins over a high heat until evenly browned (you'll need to do this in batches). Transfer to a plate using a slotted spoon. Add the lardons and onion to the pan, and cook over a medium- high heat for 5-7 mins until the onions are turning golden and the lardons are starting to crisp.
• Stir the beef back into the pan. Add the beans along with the cooking liquid, and stir in the garlic, treacle, tomato purée, mustard powder and cloves. Season, then top up with some water so the beans are covered by 2-3cm. Cover and bring to a simmer, then transfer to the oven for 2 hrs 30 mins. Remove the lid, stir and return to the oven for 1 hr 30 mins until the meat is tender and the sauce rich. Once cooled, the beans can be frozen for up to three months (see below). Serve with jacket potatoes or bread and coleslaw.

BBQ BEEF AND BEANS

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.

CHUCK WAGON BEEF AND BEANS

Steps:

• Pre-heat oven to 350°F. In a Dutch oven brown bacon over medium heat. With a slotted spoon, remove bacon; set aside and discard excess fat from pan.
• Put Dutch oven back on the stovetop over medium heat. Brown ground chuck, stirring frequently for 5 minutes; stir in jalapeño and onion; spoon out and discard excess fat. Stir in barbeque sauce, ketchup, water, mustard and reserved bacon. Bring to a simmer then stir in beans.
• Put lid on Dutch oven, place in oven and bake for 45 minutes.