Texasbeansintwentyminutes Recipes

Steps:

• Heat a Dutch oven over medium heat; line a plate with a paper towel. Add the bacon to the pot and cook, stirring occasionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer the bacon to the lined plate to drain.
• Discard most of the bacon fat, leaving about 2 tablespoons in the pot. Return to medium heat, add the onion, bell pepper and garlic and saute until beginning to brown, about 3 minutes. Add the brown sugar, coffee, ketchup, mustard, chile paste and 1 teaspoon each salt and pepper, then add the beans and stir to combine. Bring to a simmer, then cover and cook until the sauce has thickened, 12 to 15 minutes.
• Remove the pot from the heat and stir in the sour cream. Taste and adjust the seasoning as needed. Transfer the dip to a serving bowl and garnish with the Cheddar, green onions and reserved bacon. Serve with crackers or chips alongside.

Steps:

• In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside.
• In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chiles, onion and barbeque sauce. Season with brown sugar, garlic powder, chili powder and hot pepper sauce. Cook on HIGH for 2 hours, or low for 4 to 5 hours.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion begins to soften, 5 to 7 minutes. Add bacon, bell pepper, and jalapeno peppers; cook and stir until bacon is browned, 7 to 10 minutes more.
• Stir beer, barbeque sauce, brown sugar, and molasses together in a large bowl; add pinto beans and bacon mixture. Season with garlic salt and black pepper. Pour beans mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling and browned, about 45 minutes.

Steps:

• Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels.
• In 4 to 5-quart slow cooker, combine all remaining ingredients; mix gently. Crumble bacon; sprinkle over bean mixture.
• Cover; cook on low setting for 4 to 6 hours.

Steps:

• Coat a large saucepan with the cooking spray; place over medium-high heat until hot.
• Add the green pepper, jalapeno pepper, garlic, and onion; saute until tender.
• Add the remaining ingredients. Cover, reduce heat to low, and simmer for 20 minutes or until thoroughly heated. Stir occasionally while cooking.

Steps:

• In a skillet over medium heat, brown the ground beef until no longer pink.
• Drain fat and set aside.
• In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chilies, onion, and barbecue sauce.
• Season with brown sugar, garlic powder, chili powder, and hot pepper sauce.
• Cook on high for 2 hours or on low for 4 to 5 hours.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
• Cover and bake for one hour in the preheated oven.

Steps:

• Place everything except 1 cup Tomato Sauce and the brisket in the crock pot, mix well.
• Place Brisket in the beans and top with the other cup of Tomato Sauce.
• Cover and cook on low heat, 9-10 hours.
• Re-adjust seasoning.
• Remove meat to a cooling rack. Let beans cool and skim fat from the top.
• Either shred the meat or cut it into bite size pieces. Return to pot.
• Heat and serve with Basmati Rice cooked in chicken stock with a green cardamon pod, corn sticks (My recipe# 74650), a salad, and cold beer or Sangria.Try Cuestick's Tasty Sangria #69522

Steps:

• In a nonstick skillet, saute the green pepper, onion, mushrooms and cumin in butter until vegetables are tender. , In a small bowl, combine the mayonnaise, mustard and horseradish; spread over toast. Top with the pepper mixture, beef, tomato and cheese. , Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.

Steps:

• Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

Steps:

• In slow cooker/Crock Pot, stir together onion, tomato sauce, picante sauce, vinegar, brown sugar, chili powder, Worcestershire sauce, and pepper.
• Stir in beef, garlic, and beans.
• Cover and cook on HIGH setting for 1 hour.
• Turn setting to LOW and cook for 5 to 6 hours.

Steps:

• In a stockpot or Dutch oven, cover beans with cold water by 6 inches. Soak 8 hours or overnight.
• In a heavy skillet, cook bacon over medium heat until crisp. Remove bacon, and set aside.
• Pour off all but 3 tablespoons fat. Add onions, chile powder, and garlic; saute stirring, until onions are soft, about 5 minutes.
• Drain beans. Return to stockpot; cover with water by 2 inches. Crumble bacon into small pieces; add to beans with onion mixture, sugar, and beer. Cook, covered, over medium-high heat; stir occasionally, until beans are soft and liquid is almost absorbed, about 2 1/2 hours. Season with salt and pepper and serve warm.

Steps:

• Spray a skillet really well with cooking spray (or add a little veg oil) and saute chopped turkey bacon* or soy bacon*, onion, bell pepper and garlic. Keep stirring so that it doesn't stick and everything gets cooked on all sides. About 3 to 5 minutes or until onion is tender.
• Stir in remaining ingredients, cover and cook 5 minutes or until heated through, stirring occasionally.
• Serve!
• *Note: If you choose to use regular bacon cook it first and then drain and crumble. Pour off any grease from the pan leaving a tiny bit to saute the veggies.