Hearty Buckaroo Beans Recipes

Steps:

• Preheat oven to 350°F. Cook bacon in large skillet until crisp; drain. Set aside.
• Brown ground beef in same skillet on medium heat; drain. Add onion; cook until crisp-tender, stirring occasionally. Add bacon and remaining ingredients; mix well. Spoon into 2-quart casserole dish; cover.
• Bake 45 minutes.

Steps:

• Add washed beans to water in large heavy pot; bring to boil.
• Boil for 2 minutes, then remove from heat and cover.
• Let stand an hour.
• Slice onion thick and garlic thin; add them along with the bay leaf and salt pork and bring to a rapid boil.
• Reduce heat to a simmer; cover tightly and cook until beans are tender.
• Add tomatoes, dry mustard, green pepper, chili powder, brown sugar and oregano.
• Cover and simmer for about 2 hours to get full rich flavor.
• Beans should cook until there is just enough liquid left to resemble thick gravy.
• You may have to remove cover at the last hour of cooking to thicken beans.

Steps:

• Drain beans and add fresh water to 2 inches above beans. Add meat, onion, garlic, and bay leaf. Heat to boiling and cover tightly. Cook over low heat for 1 1/2 hours or until beans are almost tender. Add all remaining ingredients, except salt, and more water if necessary. Simmer, uncovered, for 2 hours, stirring once or twice. Taste and add salt, if necessary. There should be enough liquid left on the beans to resemble a medium-thick gravy. If desired, the beans may be baked, covered, at 325° after the first step is completed. Note: Long, slow cooking helps to give a rich, full flavor. May be made ahead and refrigerated, then reheated, even on a barbecue grill.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions and bell peppers. Sauté until tender, about 10 minutes. Add tomatoes with their juices and next 8 ingredients. Reduce heat to medium-low. Simmer uncovered until mixture thickens slightly and flavours blend, stirring often, about 30 minutes. Stir in 3 tablespoons basil. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining 2 tablespoons basil and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium size mixing bowl sift together flour, baking soda, salt and baking powder.
• In a large mixing bowl cream butter, white and brown sugars together until light and fluffy. Dribble vanilla into the creamed mixture. Beat the eggs, one at a time, into the mixture. Add the sifted ingredients to the creamed mixture. Beat until well mixed.
• Pour chocolate chips, wheat germ and oats into the mixture; fold into dough until well combined. Drop the dough by rounded teaspoonful onto an ungreased cookie sheet.
• Bake 8 to 10 minutes or until the edges are just slightly brown. The cookies will look undercooked but that is the correct consistency. Cool on a wire rack.

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Add onion, bell peppers and garlic; cook 4 minutes longer.
• Spray 6-quart slow cooker with cooking spray. Add sausage mixture and remaining ingredients to slow cooker; stir to combine.
• Cover; cook on Low heat setting 4 hours.

Steps:

• In 10-inch skillet, cook ground beef, bacon and onion until beef is browned; drain.
• In slow cooker, mix beef mixture and all remaining ingredients.
• Cover; cook on Low heat setting 3 hours.