Eosinophilic Esophagitis Friendly Cowboy Beans
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Learn more āIngredients
8 servings
- 6 slices bacon, cut into Ā½-inch pieces
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup ketchup
- Ā½ cup beef broth
- 3 tbsp brown sugar, packed
- 2 tbsp yellow mustard
- 2 tbsp apple cider vinegar
- 1 tbsp worcestershire sauce
- 1 tsp smoked paprika
- Ā½ tsp chili powder
- Ā½ tsp black pepper
- Ā¼ tsp salt, or to taste
Instructions
- 1
Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 8ā10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the drippings in the pot.
- 2
Add the ground beef to the pot with the bacon drippings and cook over medium-high heat, breaking it up with a wooden spoon, until no pink remains and the meat is cooked through to 160Ā°F (71Ā°C), about 6ā8 minutes. Drain off all but about 1 tablespoon of fat.
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