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.
Tips & Substitutions
For added flavor, consider marinating the beef in barbecue sauce overnight before cooking. You can substitute the beef chuck roast with brisket or even shredded chicken for a lighter version. If you prefer spicier beans, add jalapeños or your favorite hot sauce to the mixture. Using canned beans saves time, but you can also cook dried beans beforehand for a fresher taste.
Serving Suggestions
Serve the hot beef and bean mixture over the split French rolls for a hearty meal. This dish pairs beautifully with a side salad or coleslaw to balance the richness of the barbecue sauce. For a delightful touch, consider adding pickles or sliced jalapeños on top. Explore more American recipes for additional side ideas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the beef and beans in a pot over low heat, stirring occasionally. You can also microwave individual portions, covered, for 2-3 minutes, ensuring they are heated through before serving. This dish can be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Beef And Beans contains roughly 918 calories, with 56g protein, 125g carbohydrates, and 23g fat. It is an excellent source of protein (113% of the Daily Value), dietary fiber (94% of the Daily Value), and iron (74% of the Daily Value). Note that it is relatively high in sodium, at 1828mg per serving (79% of the Daily Value).
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).
Frequently Asked Questions
Can I use different types of beans in this recipe?
Absolutely! You can mix and match your favorite beans. Black beans, cannellini beans, or even chickpeas can work well in this recipe. Just ensure they are rinsed and drained if using canned varieties to avoid excess sodium.
How can I make this dish spicier?
To add some heat, you can incorporate diced jalapeños or a splash of hot sauce when mixing in the barbecue sauce. Additionally, using a spicy barbecue sauce can elevate the flavor profile significantly. Adjust the spice level according to your preference.
Is there a way to make this recipe in a conventional oven?
Yes, you can adapt this recipe for the oven. Preheat your oven to 300°F (150°C). Combine the ingredients in a large Dutch oven, cover it tightly, and bake for about 4-5 hours, stirring occasionally, until the beef is tender. This method will yield similar results to the crockpot.
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).