West Texas Beef Beans Recipes

WESTERN-STYLE BEEF AND BEANS

Western-Style Beef and Beans image

This hearty, crowd-pleasing dish is a comforting meal on a chilly night with bread and a salad. It also makes a delicious side dish. It doesn't take long to make but tastes like it simmered all day. -Jolene Lopez, Wichita, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

3 pounds ground beef
2 medium onions, chopped
2 celery ribs, chopped
2 teaspoons beef bouillon granules
2/3 cup boiling water
2 cans (28 ounces each) baked beans with molasses
1-1/2 cups ketchup
1/4 cup prepared mustard
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 pound sliced bacon, cooked and crumbled

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.

Nutrition Facts : Calories 405 calories, Fat 19g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 1777mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 5g fiber), Protein 34g protein.

TEXAS COWBOY BAKED BEANS

Texas Cowboy Baked Beans image

Not your usual baked beans! Green chiles and hot pepper sauce give zest to these eat-'em up sweet-and-hot baked beans.

Provided by SCRUBBIE1

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 2h15m

Yield 12

Number Of Ingredients 9

Ingredients

1 pound ground beef
4 (16 ounce) cans baked beans with pork
1 (4 ounce) can canned chopped green chile peppers
1 small Vidalia onion, peeled and chopped
1 cup barbeque sauce
½ cup brown sugar
1 tablespoon garlic powder
1 tablespoon chili powder
3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste

Steps:

In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside.
In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chiles, onion and barbeque sauce. Season with brown sugar, garlic powder, chili powder and hot pepper sauce. Cook on HIGH for 2 hours, or low for 4 to 5 hours.

Nutrition Facts : Calories 359.7 calories, Carbohydrate 50 g, Cholesterol 42.6 mg, Fat 12.4 g, Fiber 6.9 g, Protein 14.6 g, SaturatedFat 4.8 g, Sodium 899.1 mg, Sugar 27.9 g

WEST TEXAS BEEF & BEANS

West Texas Beef & Beans image

My friend Joline is from Odessa Texas. She says her Mum and Gram' have been making this since before she was born. In the early 1960's her Mum got a crock pot and she changed the recipe over to meet the new technology. My Sister Eve claims there are summer foods and winter foods, but I don't buy that. A good robust soup, stew, or chili taste as good or maybe better in August as opposed to February. I just move the crock pot out to the patio table to keep the heat down in the house. The hot weather? Cook and eat in the shade, have plenty of cold beer and/or Sangria on hand and think how much nicer it will be after sundown. If you were never hot, you would never appreciate the cool! Is that Zen or what? As with most soups, stews, and chilies this is best prepared the day before and reheated to serve. It freezes well for quick meals a month or two from now.

Provided by Pierre Dance

Categories Stew

Time 10h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb red beans or 1 lb navy beans, sorted and washed (look in the dark corners of the pantry, you'll find something)
2 cups chicken stock or 2 cups vegetable stock (Homade is best)
2 yellow onions, chopped
4 cloves garlic, minced
2 jalapenos, seeded,devained,minced
2 cups tomato sauce (my recipe 76752)
1/4 cup Worcestershire sauce
1 tablespoon coleman dry mustard
1/4-1/2 teaspoon crushed red chili pepper flakes
1/4 cup red wine vinegar
1/4 cup brown sugar, lightly packed
salt & freshly ground black pepper
1 teaspoon liquid smoke
1 tablespoon New Mexico chili powder, freshly ground
3 lbs beef brisket, trimmed of fat

Steps:

Place everything except 1 cup Tomato Sauce and the brisket in the crock pot, mix well.
Place Brisket in the beans and top with the other cup of Tomato Sauce.
Cover and cook on low heat, 9-10 hours.
Re-adjust seasoning.
Remove meat to a cooling rack. Let beans cool and skim fat from the top.
Either shred the meat or cut it into bite size pieces. Return to pot.
Heat and serve with Basmati Rice cooked in chicken stock with a green cardamon pod, corn sticks (My recipe# 74650), a salad, and cold beer or Sangria.Try Cuestick's Tasty Sangria #69522

Nutrition Facts : Calories 922.6, Fat 61.9, SaturatedFat 24.5, Cholesterol 165.6, Sodium 965.8, Carbohydrate 43.1, Fiber 9.5, Sugar 15.7, Protein 48.4

TEXAS COWBOY BEANS

Texas Cowboy Beans image

This Texas pinto beans recipe are cooked up with brisket burnt ends and barbecue sauce to make them the perfect cookout side dish.

Provided by Derrick Riches

Categories Side Dish

Time 2h14m

Yield 8

Number Of Ingredients 12

Ingredients

1 lb./450 g pinto beans (dried)
2 qt./2 L water
2 cups/475 mL brisket (burnt ends, chopped)
1 14 oz./400 g. can tomatoes (whole)
1 onion (large, chopped)
1 cup/240 mL barbecue sauce
6 garlic cloves (minced)
3 jalapeno peppers (seeded and chopped)
1 tbsp./15 mL chili powder
1 tbsp./15 mL Worcestershire sauce
1 tsp./5 mL salt
1 tsp./5 mL cumin (ground)

Steps:

Gather the ingredients.
Wash beans and pour into a large saucepan or Dutch oven .
Add all other ingredients, except the salt .
Bring to a boil while stirring.
Reduce heat and allow to simmer for 2 hours, covered.
Stir occasionally, bringing up the beans from the bottom to prevent burning and so they will cook evenly.
Add the salt after 1 hour.
The beans are done when they're soft but still hold their shape.
Serve and enjoy.

Nutrition Facts : Calories 382 kcal, Carbohydrate 63 g, Cholesterol 18 mg, Fiber 11 g, Protein 18 g, SaturatedFat 2 g, Sodium 838 mg, Sugar 21 g, Fat 7 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

TERRY'S TEXAS PINTO BEANS

Terry's Texas Pinto Beans image

An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.

Provided by Fooddude

Categories Side Dish Beans and Peas

Time 2h15m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound dry pinto beans
1 (29 ounce) can reduced sodium chicken broth
1 large onion, chopped
1 fresh jalapeno pepper, chopped
2 cloves garlic, minced
½ cup green salsa
1 teaspoon cumin
½ teaspoon ground black pepper
water, if needed

Steps:

Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 37.9 g, Cholesterol 1.4 mg, Fat 1.1 g, Fiber 12.2 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 95.1 mg, Sugar 2.1 g

WEST TEXAS BAKED BEANS

West Texas Baked Beans image

These baked beans have a spicy, smoky bacon flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 8

Ingredients

6 cups (2 1/2 pounds) dried pinto beans
1 pound bacon
2 onions, cut into 1/4-inch dice
4 teaspoons chili powder
4 cloves garlic, minced
1 1/4 cups firmly packed light-brown sugar
2 12-ounce bottles dark beer
Salt and freshly ground black pepper

Steps:

In a stockpot or Dutch oven, cover beans with cold water by 6 inches. Soak 8 hours or overnight.
In a heavy skillet, cook bacon over medium heat until crisp. Remove bacon, and set aside.
Pour off all but 3 tablespoons fat. Add onions, chile powder, and garlic; saute stirring, until onions are soft, about 5 minutes.
Drain beans. Return to stockpot; cover with water by 2 inches. Crumble bacon into small pieces; add to beans with onion mixture, sugar, and beer. Cook, covered, over medium-high heat; stir occasionally, until beans are soft and liquid is almost absorbed, about 2 1/2 hours. Season with salt and pepper and serve warm.

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