BBQ Beef and Beans
Quick, budget-friendly comfort food ready in 30 minutes. Tender ground beef, hearty beans, and homemade BBQ sauce for under $2 per serving.
Ingredients
- 1 Tbsp cooking oil vegetable or canola
- 2 cloves garlic minced
- 1/2 lb ground beef any fat percentage
- 1 can kidney beans 15 oz, rinsed and drained
- 1 can black beans 15 oz, rinsed and drained
- 8 oz tomato sauce
- 2 Tbsp tomato paste
- 2 Tbsp apple cider vinegar
- 2 Tbsp brown sugar
- 2 Tbsp molasses
- 1/2 Tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- black pepper to taste
- salt to taste
For Serving
- 4 cups cooked rice
- 4 oz cheddar cheese shredded
- 2 green onions sliced
Instructions
- If serving with rice, start cooking it now. Rinse both cans of beans under cold water in a colander for about 30 seconds. Mince the garlic.
- Heat oil in a skillet over medium heat until shimmering. Add minced garlic and cook for about 1 minute, stirring constantly, until fragrant and golden. Don't let it burn.
- Add ground beef to the skillet. Break it up with a spatula and cook for 5-7 minutes until no pink remains. If using fattier beef, drain excess grease.
- Add the rinsed kidney beans and black beans to the beef. Stir gently to combine and let warm for about 1 minute.
- Add tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon mustard, and Worcestershire sauce. Then add smoked paprika, garlic powder, onion powder, cayenne pepper, and black pepper. Stir everything together well.
- Bring mixture to a gentle simmer. Reduce heat to medium-low and simmer for 5 minutes, stirring every minute or so, until sauce thickens and flavors meld together.
- Taste and add salt as needed (start with 1/2 tsp). Adjust seasoning if needed - add more vinegar if too sweet, or sugar if too tangy.
- Serve about 1 cup of BBQ beef and beans over 1 cup of rice per person. Top each serving with 1/4 cup shredded cheddar cheese and sliced green onions.
Notes
Make Ahead: Flavors improve overnight. Store in airtight container for up to 4 days. Reheat gently with a splash of water.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in fridge, reheat on stovetop.
Quick Variation: Swap homemade BBQ sauce for 1 cup bottled BBQ sauce to save time.
Serving Ideas: Also great over baked potatoes, in tortillas for tacos, on slider buns, or over quinoa.
Adjustments: Use ground turkey or chicken for leaner option. Any beans work - try pintos or great northern. Add diced bell peppers or corn for extra veggies.