An image depicting the Bronco Bean Bake recipe described below.

Bronco Bean Bake

To download a Spanish translation of this recipe click here.
Course: Entrée, Side Dishes
Cuisine: Regional American
Bean type: Kidney Bean, Pinto Bean
Collection: Entertaining, Slow Cooker
Servings: 6
Calories: 302kcal
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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