
Bronco Bean Bake
To download a Spanish translation of this recipe click here.
Servings: 6
Calories: 302kcal
Print Pin
Ingredients
- 1 cup dry dark red kidney beans
- 1 cup dry pinto beans
- 6 cups water
- 1 teaspoon salt
- 1 teaspoon canola oil
- ½ pound lean ground beef
- 1 large onion chopped (about 2 cups)
- 1 6-ounce can tomato paste
- ¼ cup catsup
- ¼ cup molasses
- ¼ cup sugar
- 1 teaspoon liquid smoke
- 1 tablespoon apple cider vinegar
- 1 tablespoon prepared yellow mustard
Instructions
- 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.
- 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.
- Add beef-onion mixture and rest of ingredients to the crockpot. Stir to combine.
- Continue to cook Bronco Beans in crockpot on low for up to 12 hours.
- Serve hot as either an entrée or side dish.
Nutrition
Calories: 302kcal | Carbohydrates: 42g | Protein: 16g | Fat: 9g | Sodium: 474mg | Potassium: 921mg | Fiber: 7g | Calcium: 82mg