Beef And Bean Medley Recipes

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BEEF, BEAN AND BARLEY STEW



Beef, Bean and Barley Stew image

My husband loves this quicker, hearty version of an old-time favorite! Lower-salt ingredients also work well. Use the simmer time to call a friend, start the wash, or help the kids with homework! Makes great leftovers too! Serve with crusty French bread, or hearty whole wheat slices! Enjoy!

Provided by clovercottage

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 50m

Yield 8

Number Of Ingredients 17

1 pound cubed beef stew meat
1 small onion, chopped
1 pinch salt
¼ teaspoon ground black pepper
3 cloves garlic, crushed
2 (14 ounce) cans beef broth
3 ½ cups water
1 cup peeled and diced tomatoes with juice
1 potato, cubed
2 carrots, chopped
¼ medium head cabbage, shredded
⅓ cup quick-cooking barley
1 (14.5 ounce) can great Northern beans, rinsed and drained
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried rosemary
¼ teaspoon caraway seeds

Steps:

  • Coat a large pot or Dutch oven with cooking spray. Place over medium heat and cook beef until brown. Stir in onion and cook until translucent. Drain fat. Stir in salt, pepper and garlic and cook 1 minute. Pour in beef broth, water and tomatoes. Stir in potato, carrots, cabbage, barley and beans. And season with oregano, basil, rosemary and caraway. Bring to a boil, then reduce heat and simmer 20 minutes.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 28.5 g, Cholesterol 49.3 mg, Fat 11.3 g, Fiber 6.2 g, Protein 22.6 g, SaturatedFat 4.4 g, Sodium 421 mg, Sugar 2.6 g

BEEF AND BEAN SOUP RECIPE



Beef and Bean Soup Recipe image

This delicious hearty soup is easy to prepare and can be kept warming stovetop or in a slow cooker until ready to serve.

Provided by Amy Johnson

Categories     Main Dishes

Time 2h30m

Number Of Ingredients 13

2 tablespoons Canola oil, divided
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 cups chopped onion
2 cups sliced or chopped carrot
4 garlic cloves, minced or grated
2 cups water
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
4 bay leaves
32 ounces beef broth
3 (15.8) ounce cans Bush's Cannellini Beans; drained (or Bush's Great Northern Beans)

Steps:

  • Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
  • Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
  • Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
  • Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
  • Discard bay leaves. Salt and pepper to taste.

7 BEAN SOUP MIX PLUS RECIPE



7 Bean Soup Mix plus Recipe image

This 7 bean soup mix is the perfect fall recipe. It is rich and hearty and has a lovely spicy herb blend to give the soup a lot of flavor.

Provided by Carol

Categories     Soups

Time 2h

Number Of Ingredients 18

1/2 cup of Idaho Pinto Beans
1/2 cup of Chick Peas
1/2 cup of Large Lima Beans
1/2 cup of Mixed Lentils
1/2 cup of Green Split Peas
1/2 cup of Black Beans
1/2 cup of Black Eyed Peas
4 cups of water
2 cups of beef or vegetable broth (depends whether you eat meat or not)
2 cans (14 oz) of diced tomatoes
Spices:
1 tsp paprika
1 tsp cumin
1 tbsp red pepper flakes
2 tsp minced onion flakes
1 tsp Pink sea salt
1/2 tsp Celery salt
1/4 tsp cracked black pepper

Steps:

  • Place the beans into a large Dutch Oven.
  • Add the spice packet and tomatoes. Stir in the water and vegetable broth.
  • Mix well.
  • Heat over a low to medium heat for about 2 hours. Add more liquid if needed during the cooking time.
  • Enjoy!

Nutrition Facts : Calories 246 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 11 grams fat, Fiber 6 grams fiber, Protein 21 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 449 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

PINTO BEAN AND BEEF STEW



Pinto Bean and Beef Stew image

This savory pinto bean and ground beef stew is perfect for cilantro lovers. The combination of Mexican spices makes this a quick family favorite. Serve with cornbread.

Provided by Angela Naumann

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 9h50m

Yield 6

Number Of Ingredients 16

1 cup dried pinto beans
1 pound ground beef
1 teaspoon seasoned salt (such as Spike® seasoning)
1 tablespoon olive oil
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon ground cumin
1 tablespoon dried cilantro
2 teaspoons dried Mexican oregano
1 (14.5 ounce) can petite diced tomatoes
4 cups chicken broth
1 cup water, or more as needed
2 tablespoons tomato paste
½ cup diced green onions
½ cup chopped fresh cilantro, or more to taste
2 tablespoons freshly squeezed lime juice

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.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 30.2 g, Cholesterol 51.3 mg, Fat 12.5 g, Fiber 7.1 g, Protein 22.3 g, SaturatedFat 4 g, Sodium 1133.5 mg, Sugar 5.8 g

SLOW-COOKED BEAN MEDLEY



Slow-Cooked Bean Medley image

I often change the variety of beans in this classic recipe, using whatever I have on hand to total the five cans called for. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with just about everyone. -Peggy Gwillim, Strasbourg, Saskatchewan

Provided by Taste of Home

Categories     Side Dishes

Time 5h25m

Yield 12 servings.

Number Of Ingredients 18

1-1/2 cups ketchup
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup packed brown sugar
1/2 cup water
1/2 cup Italian salad dressing
2 bay leaves
1 tablespoon cider vinegar
1 teaspoon ground mustard
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained

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.

Nutrition Facts : Calories 255 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic exchanges

BAKED BEAN MEDLEY



Baked Bean Medley image

This is another recipe that I got from a mother from my son's preschool. I've tried this and it is really easy to make and honestly tastes like home-made "baked all day" stuff! I did tweak it just a bit for our taste -- like by adding molasses...But anyway, it's very filling and the kids love it when I make this with a side of cornbread. Very good!

Provided by Stacky5

Categories     One Dish Meal

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb ground chuck
1 1/2 cups onions, chopped
2 (31 ounce) cans pork and beans
1 (15 ounce) can kidney beans
1 (15 ounce) can red beans
1 (15 ounce) can lima beans
3/4 lb bacon, cooked, drained and chopped
1 1/2 cups hickory smoked flavor barbecue sauce
1/2 cup brown sugar
2 tablespoons white vinegar
2 tablespoons dark molasses
1 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 884, Fat 33.5, SaturatedFat 11.9, Cholesterol 85.2, Sodium 2387.9, Carbohydrate 113.3, Fiber 22.4, Sugar 30.8, Protein 37.4

BEEF AND BEAN BURRITOS



Beef and Bean Burritos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

1 medium onion, diced
2 pounds ground beef
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1/4 teaspoon salt
Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce
One 28-ounce can refried beans
3/4 cup grated Cheddar, plus extra for sprinkling
12 burrito-size flour tortillas
1/2 cup fresh cilantro leaves

Steps:

  • Preheat the oven to 170 to 180 degrees F.
  • In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
  • Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
  • Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
  • When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
  • Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

BEEF AND BEAN MEDLEY



Beef and Bean Medley image

Make and share this Beef and Bean Medley recipe from Food.com.

Provided by weekend cooker

Categories     One Dish Meal

Time 4h15m

Yield 6-8 dishes, 6-8 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 onion, chopped
6 slices bacon, cooked and crumbled
2 (15 ounce) cans pork and beans
1 (15 ounce) can butter beans, rinsed, and draained
1 (15 ounce) can kidney beans, rinsed and drained
1/2 cup ketchup
1/2 cup packed brown sugar
3 tablespoons vinegar
1 (13 ounce) bag corn chips
1 (8 ounce) package shredded cheddar cheese
1/8 teaspoon pepper
1/4 teaspoon oregano

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.

Nutrition Facts : Calories 1081.2, Fat 50.9, SaturatedFat 17.7, Cholesterol 115.3, Sodium 2125.7, Carbohydrate 115.4, Fiber 17.9, Sugar 25.2, Protein 46.2

HEARTY BEANS WITH BEEF



Hearty Beans with Beef image

My husband raved about this sweet bean dish after tasting it at a party, so I knew I had to get the recipe. It's perfect for get-togethers because you can mix it up a day early and toss it in the slow cooker a few hours before your guests arrive. -Jan Biehl, Leesburg, Indiana

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 10 servings.

Number Of Ingredients 8

1 pound ground beef
1 medium onion, chopped
1 can (16 ounces) baked beans, undrained
1 can (15-1/2 ounces) butter beans, rinsed and drained
1/2 cup ketchup
1/3 cup packed brown sugar
1 tablespoon barbecue sauce
1/4 teaspoon Worcestershire sauce

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.

Nutrition Facts : Calories 209 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 525mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 5g fiber), Protein 14g protein.

BAKED BEANS WITH GROUND BEEF



Baked Beans with Ground Beef image

Baked Beans with Ground Beef is a Southern Baked Bean Casserole using pork and beans, kidney beans and hamburger in an classic baked bean sauce.

Provided by Barbara

Categories     Side Dish

Time 45m

Number Of Ingredients 8

1 pound ground beef
1 ounce envelope dry onion soup mix
32 ounces pork and beans, do not drain
15.5 ounces kidney beans, drained
1 cup ketchup (catsup)
1/2 cup cold water
2 Tablespoons mustard
2 teaspoons apple cider vinegar

Steps:

  • Preheat oven to 400 degrees F. Spray a 2 1/2 quart baking dish with nonstick cooking spray.
  • Brown ground beef; add the dry onion soup mix during the browning process. Drain excess grease if needed.
  • To the ground beef, add all remaining ingredients and stir.
  • Pour into prepared dish.
  • Bake for 30 - 45 minutes or until bubbly and hot.

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