We’re used to having pork and beans but sometimes it’s nice to switch things up a bit – have something new. These homemade bbq beef and beans are so tasty and filling and the dish comes together in a snap.
For this recipe you only need a half pound of beef, but you get a dish that can serve 6 people! The trick is using 2 types of canned beans to keep the flavor interesting and the cost low.
These ingredients all come together with some tasty bbq sauce. I use my favorite grocery store brand with no added sugar. But, if you make your own sauce then that would be super tasty in this recipe as well.
For this one I like to serve it over rice so that it sticks to your ribs more. But, you could have potatoes on the side instead or even serve this over baked potatoes or pasta.
The finishing touch that is to add some cheddar cheese and chopped green onion on top just to give it that little bit of creaminess and brightness. Some pepper cheese and/or some hot sauce would be great, too.
I love that this recipe is versatile. You can make it spicy by adding some jalapeño or make it dairy free by leaving out the cheese. It’s one of those workhorse recipes that you can rely on when you need a hearty dinner in no time.
It’s simple cooking like this that gets me through the week! And why not do it with tons of flavor to boot?
BBQ Beef and Beans
Allergens: Milk
Diet: Gluten-Free
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 lb ground beef
- salt and pepper to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1 (15oz) can kidney beans, drained and rinsed
- 1 (15oz) can black beans, drained and rinsed
- 2 cups BBQ sauce
- 4 cups cooked rice
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
Preparation
- Heat oil in medium stockpot on medium. Add beef and cook for 8-10 minutes or until no longer pink. Add salt, pepper, garlic, onion powder, and cumin. Cook another minute.
- Add beans and bbq sauce to pan. Simmer until beans are warmed through, about 5-10 minutes.
- Serve over rice with cheese and green onion sprinkled on top.
Recipe adapted from Budget Bytes.