Beef And Bean Medley Recipes

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.

PINTO BEAN AND BEEF STEW

Steps:

• Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.
• Drain beans and add fresh water to cover. Bring to a boil; reduce heat and let simmer until beans are soft, 40 to 45 minutes.
• While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.
• Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.
• Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.
• Add green onion, cilantro, and lime juice. Serve hot.

SLOW-COOKED BEAN MEDLEY

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.

HEARTY BEEF & BEAN SOUP

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.

FOUR-BEAN MEDLEY

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.

BEEF AND BEAN MEDLEY

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.

BAKED BEAN MEDLEY

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.

THREE-BEAN MEDLEY

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.