Barbecued Beef And Beans
A hearty, smoky barbecue beef and bean stew with tender beef, flavorful beans, and a rich sauce, perfect for casual gatherings and comfort food lovers.
Ingredients
- 15 1/4 oz. can kidney beans, rinsed and drained ⓘ
- 15 oz. can pinto beans, rinsed and drained ⓘ
- 15 oz. can Great Northern beans, rinsed and drained
- 2 medium green bell peppers, chopped ⓘ
- 2 large onions, chopped ⓘ
- 3 lb. boneless beef chuck roast, trimmed of all fat and cut into 1 1/2-inch cubes ⓘ
- 1 1/2 cups bottled barbecue sauce ⓘ
- 6 French rolls, halved ⓘ
Instructions
- In a 6-quart electric crockery cooker, combine kidney beans, pinto beans, Great Northern beans, chopped green peppers, and chopped onions.
- Top the mixture with the beef cubes and pour 1 cup of barbecue sauce over all without mixing.
- Cover and cook on high heat setting for 1 hour.
- Reduce heat to low and cook, covered, for 5 hours.
- Remove the cover and stir in the remaining 1/2 cup of barbecue sauce.
- Cook uncovered for an additional 30 minutes to 1 hour.
- Serve the hot beef and bean mixture over split French rolls.
Nutrition & Diet Analysis (per serving)
370
kcal
18% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).