Best Beef And Beans Recipes

STIR-FRIED BEEF WITH GREEN BEANS AND PEANUT SAUCE

Steps:

• In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
• Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
• Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.

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.

SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS

Steps:

• Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
• Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
• Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
• Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.

RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS

Steps:

• Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
• Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
• Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
• Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.

CAJUN BEEF AND BEANS

Steps:

• In a Dutch oven, cook the beef, onions, peppers and celery over medium heat until meat is no longer pink; drain. Stir in the Cajun seasoning, chili powder and pepper; cook 2 minutes longer., Save 4 cups for

BAKED BEANS WITH GROUND BEEF AND BACON

Steps:

• Saute bacon, onion, celery and ground beef.
• Drain off grease and add rest of ingredients.
• Pour into large casserole dish.
• Bake at 350 degrees for 1 hour, uncovered.

BEEF CHILI WITH RED BEANS AND CHOCOLATE

Steps:

• Making chili is nothing more than mounting layers of flavor and letting them all simmer together. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot.
• Season the beef shoulder all over with salt and pepper then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeno. Stir in the Ancho Chile Powder. Pour the entire can of tomatoes, with the liquid, into a bowl and hand-crush until chunky; add the crushed tomatoes to the pot along with the tomato paste. Simmer until the meat is fork tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. After the chili has cooked a couple of hours, take a wooden spoon and beat it vigorously so the meat shreds apart.
• Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for another hour, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with shredded Cheddar and saltine crackers.
• This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.
• Yield: about 1 cup

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 BRISKET WITH SLOW-ROASTED ROMANO BEANS AND BLACK OLIVE AïOLI

Steps:

• Place the brisket in a large, shallow dish, and rub the thyme, bay leaves, garlic, chiles, and cracked black pepper onto both sides of it, coating the meat well. Cover, and refrigerate overnight. Take the brisket out of the refrigerator 1 hour before cooking, to bring it to room temperature. After 30 minutes, season the meat with 2 tablespoons salt.
• Preheat the oven to 325°F.
• Heat a large, heavy-bottomed sauté pan over high heat for 2 minutes. Add the olive oil, and wait for 1 minute. Place the brisket in the pan (reserving the garlic and chiles). Sear the meat on both sides, about 8 minutes per side, until it's deep golden brown. You will need to sear a portion of the meat at a time, because the entire brisket probably won't fit in the pan. To do this, leave one end of the brisket hanging off the edge of the pan, and then move that end into the pan when the other part is well seared. Once both sides are well browned, transfer the brisket to a large roasting pan that has a tight-fitting lid, or a Dutch oven.
• Return the brisket searing pan to the stove over medium-high heat, and add the onion, carrot, and celery. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook for 6 to 8 minutes, until the vegetables just begin to caramelize, then add the reserved garlic and chiles, and cook for a few more minutes.
• Turn off the heat (so that the liquids won't evaporate immediately), and add the balsamic vinegar, then the wine. Turn the heat back up to medium-high, and reduce the wine by a quarter. Add the beef stock, and bring the stock to a boil over high heat. Pour the hot stock over the meat, scraping any vegetables that have fallen on the brisket back into the liquid. The stock mixture should almost cover the brisket. Cover the pan tightly with aluminum foil and a tight-fitting lid. Braise in the oven for 5 to 6 hours.
• To check for doneness, carefully remove the lid and foil, watching out for the hot steam. Test the meat by inserting a paring knife into it; if the knife slides in easily, then the brisket is done.
• Let the brisket cool in its juices for 30 minutes. Carefully transfer it to a baking sheet, and chill completely.
• Strain the braising juices into a saucepan, pressing down on the vegetables with a ladle to extract all the liquid. Skim the fat from the braising juices, and chill.
• When you are ready to serve, preheat the oven to 400°F.
• Cut the cold brisket against the grain into 1/4-inch-thick slices. Lay the slices in two large roasting pans (or equivalent). Heat the braising juices, and pour some over the meat, just to cover. Cook for about 20 minutes, until the meat is hot and caramelized and crispy on top.
• Place the slow-roasted Romano beans at the center of six large dinner plates, and arrange the brisket on top. Drizzle some of the braising juices over the meat. Dollop a generous tablespoon of the black olive aïoli over the meat, and pass the rest at the table.

CROCK POT SWEET AND SPICY PORK OR BEEF RIBS AND BEANS

Steps:

• Place the drained beans in the crock pot; set aside.
• Cut the pork or beef ribs into serving-size pieces, then season with seasoned salt and black pepper.
• Place the ribs in a broiler pan, then broil in oven for about 20-25 minutes, turning once.
• Add the browned ribs to the slow cooker and then sprinkle the onion, fresh garlic and green pepper over the ribs.
• In a saucepan combine the BBQ sauce, jalapeno jelly and Tabasco hot sauce; cook stirring over low heat until melted and combined.
• Pour the mixture over the ribs and toss to coat with the sauce.
• Cover and cook on HIGH for about 5-6 hours or on LOW for about 9-10 hours.
• Remove the ribs and skim off any fat from the sauce.
• Arrange the ribs over the bean mixture.

CALICO BEANS WITH BEEF AND BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. In the same skillet, crumble ground beef and cook over medium-high heat 2 minutes. Mix in onion and continue to saute until beef is browned and onion is golden. Drain grease if desired.
• In a 4 quart casserole dish, mix together bacon, beef, onion, lima beans, kidney beans, pork and beans, dry mustard, brown sugar, salt, and pepper. Cover dish and bake in preheated oven for 45 minutes, until bubbly.

PASTA WITH BEANS AND BEEF

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté 5 minutes. Add meat and red pepper. Sauté until meat is no longer pink, breaking up large pieces, about 5 minutes. Add 6 1/2 cups broth, beans and tomato sauce; bring to a boil. Mix in pasta. Reduce heat to medium, Simmer uncovered until pasta is just tender but still firm to the bite, stirring often and adding remaining broth by 1/4 cupfuls if mixture is too thick, about 12 minutes. Season with salt and pepper.

TACO RICE WITH BEEF AND REFRIED BEANS

Steps:

• Preheat oven to 350.
• In large saucepan, mix together the first 5 ingredients plus half the taco seasoning. Bring to a boil and remove from heat. Stir in rice, cover and let stand 5 minutes, then add tomato sauce.
• Meanwhile, in a large skillet, cook ground beef over med-high heat until browned. Drain off the grease. Mix the remaining taco seasoning with the beef.
• In a 13x9" baking dish coated with cooking spray, spread half of the rice mixture. Spread the refried beans evenly over the top. Then spread the beef mixture and top with 1/2 the cheese. Spread remaining rice mixture, and top with the remaining cheese.
• Bake at 350 degrees for 10 minutes, or until cheese melts.

CAJUN-STYLE BEEF AND BEANS

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add chopped onion to beef and cook and stir for 3 to 5 minutes. Stir in the cooked rice, beans, tomatoes, and Cajun seasoning. Pour into a casserole dish.
• Cover and bake in the preheated oven for 25 minutes until hot, stirring once.

CATTLEMAN'S BEEF AND BEANS RECIPE

Steps:

• Rinse beans under running water. Place them in a large kettle with water. Bring to boiling, cover kettle,cook on low heat 15 minutes,let stand 1 hour.
• Trim all fat from beef, brown meat on all sides in remaining fat in large skillet.
• Place meat in bottom of the slow cooker, add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water if needed to cover meat and beans. Cover.
• Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered.
• Turn control to low and cook for 8 hours or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard if you wish.
• Remove meat to a carving board and cut into slices, spoon beans around beef on platter.

CHILI WITH SAUSAGE, BEEF AND BEANS

Steps:

• Brown ground beef, set aside.
• Cook sausage whole, lightly burning the skin on all four sides.
• Remove sausage from pan, Slice into relatively thick (1 cm) slices, and then slice those in half. Return to pan and cook until each piece is lightly burnt.
• Saute onions and garlic until onions are slightly wilted.
• Add all ingredients to a large stew pot, simmer for 2 hours, stirring occasionally.
• Serve with cheddar cheese, sour cream, and fritos as desired.

BAKED BEANS WITH GROUND BEEF AND PINEAPPLE RECIPE - (4.3/5)

Steps:

• Brown and drain meat and onions. Drain pineapple juice and combine with mustard, worcestershire, brown sugar, ketchup in skillet. Boil until thick. Mix beans, meat and onions, pineapple and sauce together in large pan. Bake at 350 for 1 hour. 1/2 batch will fit into a 9x13 baking dish. NOTE: drain all or some of the liquid from the beans depending on how thick you want the end product to be. If you do not drain at all they will be rather soupy.

PINTO BEANS AND GROUND BEEF STEW RECIPE - (4.2/5)

Steps:

• Put 1 cup dried pinto beans in pressure cooker with 2 teaspoons olive oil, add water to fill pressure cooker half full, lock lid, and pressure cook at high pressure 15 minutes. Start to time after high pressure is reached. Turn off heat and let pressure release naturally, about 15 minutes. When all pressure is released, drain beans into colander, reserving 1 cup bean cooking liquid. You can also use 2 cans pinto beans, rinsed well in a colander placed in the sink, then drained. While beans are cooking, heat 2 teaspoons olive oil in large heavy frying pan, add ground beef, and season with Spike seasoning, then saute until beef is well-browned, breaking apart with back of the turner as it cooks. When it's well browned, remove beef to a bowl. Heat 2 teaspoons more olive oil in frying pan, then add onion and saute about 5 minutes, or until onion is starting to brown. Add minced garlic and saute 2 minutes more, then add Mexican oregano, cumin, and dried cilantro and saute about 2 minutes more. When beans have finished cooking and been drained into a colander, add cooked ground beef to pressure cooker, followed by onion/garlic/herb mixture. Add chicken stock to frying pan and simmer a minute, scraping off any browned bits and adding that liquid to pressure cooker, along with 1 cup reserved bean cooking liquid or water, if using canned beans. Add beans, tomato paste and can of tomatoes to pressure cooker. Lock lid and pressure cook for 2 minutes at high pressure. Start to time after high pressure is reached. Turn off heat and let pressure release naturally, about 15 minutes. When pressure is released, add sliced green onion, chopped fresh cilantro, and lime juice, turn heat on and cook with lid off for about 5 minutes. Serve hot, with additional chopped cilantro to add at the table if desired.

BEEF CHILI WITH ANCHO, RED BEANS AND CHOCOLATE

Steps:

• Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
• Put the chiles in a food processor and pulse until they are powder.
• Cut the beef into large and season with salt and pepper.
• Put beef in large soup pot and add enough water to cover by one inch.
• Place over medium heat and bring to a boil.
• Skim off any foam that rises to the surface.
• Mix in onions, garlic, chipotles, and jalapeño.
• Stir in the chili powder, coriander, cumin, paprika, oregano, sugar, cinnamon, and powdered ancho chilies.
• Pour the entire can of tomatoes into a bowl and crush by hand until chunky.
• Add tomatoes and tomato paste to the pot.
• Simmer for 2 hours.
• As it cooks down you can add more water if necessary (we didn't need to but you may).
• When done, take a wooden spoon and beat chili vigorously so that meat comes apart in shreds.
• (I used two forks like I do with pulled pork).
• Stir in beans and corn meal.
• Cover only partially (so the chili doesn't get watery).
• Simmer for one hour stirring occasionally In the last 5 minutes, stir in the chocolate.
• Before serving, garnish with cheddar.

BARBECUED BEEF AND BEANS

Steps:

• In a skillet, cook beef, onion and garlic over medium heat meat beef is no longer pink. Drain; place in a large greased roaster or casserole. Stir in the barbecue sauce, ketchup, molasses and brown sugar. Add all beans and mix well. , Bake, uncovered, at 325° for 30 minutes. Cover and bake another 30 minutes.