Fish Free Cowboy Beans

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

8 servings

6 slices bacon, cut into ½-inch pieces
Lightlife Smart Plant-Based Bacon
See all
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 lb ground beef (80/20)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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
½ cup beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
3 tbsp brown sugar, packed
2 tbsp yellow mustard
2 tbsp apple cider vinegar
1 tbsp worcestershire sauce
1 tsp smoked paprika
½ tsp chili powder
½ tsp black pepper
¼ 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 8–10 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 160°F (71°C), about 6–8 minutes. Drain off all but about 1 tablespoon of fat.

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