Best Cattlemens Beef And Beans Recipes

CATTLEMAN'S BEEF AND BEANS RECIPE

Cattleman's Beef and Beans Recipe image

Make and share this Cattleman's Beef and Beans Recipe recipe from Food.com.

Provided by SwtKitn

Categories One Dish Meal

Time 6h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb dried pinto bean
6 cups water
3 lbs beef brisket or 3 lbs round roast
1 large onion, chopped
1/2 cup dark molasses
2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 bay leaf

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.

CATTLEMAN'S BEANS

Cattleman's Beans image

Fantastic recipe given to me by a Texas rancher. Pinto or red beans are cooked with pork sausage. Great blend of spices and flavorings and doubly yummy with a little Jamaican rum and sour cream. Easy and the best beans ever to serve as your main dish with cornbread. You can substitute red beans for the pinto beans.

Provided by Sally

Categories Side Dish Beans and Peas

Time 12h25m

Yield 8

Number Of Ingredients 15

Ingredients

6 cups cold water
2 ¼ cups dried pinto beans
2 tablespoons butter
½ pound bulk pork sausage
2 cups peeled tart apple slices
1 ½ cups tomato juice
1 cup chopped onion
¼ cup brown sugar
2 cloves garlic, mashed
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon dry mustard
¼ teaspoon coarse black pepper
¼ cup Jamaican rum
¼ cup sour cream, for topping

Steps:

Combine cold water and beans in a pot; let stand 8 hours to overnight.
Stir butter into the pot with the beans and water; bring to a boil, reduce heat to low, cover the pot, and simmer until beans are tender, about 2 hours.
Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and reserve 2 tablespoons sausage drippings.
Stir sausage and reserved drippings, apple slices, tomato juice, onion, brown sugar, garlic, salt, chili powder, mustard, and black pepper into beans. Bring bean mixture to a boil, reduce heat to low, cover the pot, and simmer until flavors blend, about 2 hours.
Stir rum into beans, ladle beans into bowls, and top with sour cream.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 49.9 g, Cholesterol 27 mg, Fat 11.4 g, Fiber 9.9 g, Protein 16.6 g, SaturatedFat 5 g, Sodium 999 mg, Sugar 13.6 g