Bronco Bean Bake

An image depicting the Bronco Bean Bake recipe described below.

To download a Spanish translation of this recipe click here.



  • 1 cup dry dark red kidney beans
  • 1 cup dry pinto beans
  • 6 cups water
  • 1 teaspoon salt
  • 1 teaspoon canola oil
  • 1/2 pound lean ground beef
  • 1 large onion, chopped (about 2 cups)
  • 1 6-ounce can tomato paste
  • 1/4 cup catsup
  • 1/4 cup molasses
  • 1/4 cup sugar
  • 1 teaspoon liquid smoke
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon prepared yellow mustard

Total Time: 24 hours

Prep Time: 30 minutes
Cooking Time: 15 minutes stovetop, up to 24 hours in the crockpot

Number of Servings : 6

Serving Size: about 1 cup

To download a Spanish translation of this recipe click here.


  1. The night before serving: Sort through dry beans to remove dirt and rocks, putting dry beans in a sieve or colander. Rinse with cold water. Heat 6 cups of cold water to boiling. Add dry beans and salt. Simmer for 10 minutes on stovetop. Pour beans and water into a crockpot set on low or automatic shift. If beans are not completely covered with water, add hot water to just cover. Cook overnight or until tender when bite-tested.
  2. Heat frying pan over medium heat. Add oil and ground beef and cook until ground beef is evenly browned.  Add onions, and stir and cook until onions are translucent.
  3. Add beef-onion mixture and rest of ingredients to the crockpot. Stir to combine.
  4. Continue to cook Bronco Beans in crockpot on low for up to 12 hours.
  5. Serve hot as either an entrée or side dish.