Introduction: Steak and Beans

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My version of the traditional "cowboy" baked beans and steak. In this simple recipe, I'm using a can of bush's baked beans instead of pinto beans, and I'm just kinda winging it with what I have available.

Step 1: Mirepoix

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Sauté your Aromatics whichever ones you choose. for this instance, I used diced red onion, and a yellow bell pepper.  3 to 4 minutes on med. heat.

Step 2: Added Protien

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I had some leftover new York strip steak that I had bought on sale from my local butcher. I used half of a steak, about 6 ounces, trimmed most of the fat, but left some on for added flavor, and cut thin. you can use any type of meat that you want, chicken, pork, veal, rabbit, venison, bison.. or no meat at all, its up to you. 

Step 3: Sauté Cont...

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In this step, I added the meat into the vegetables, and cooked on medium heat until the meat browned on both sides, about 3 minutes per side.. and no, I didn't flip each one, I used a wooden spoon and sort of stir fried it! Here, you can add some spices if you want or not, totally up to you..

Step 4: A Little Heat Is Neat

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the jalapeño peppers add a some heat that sort of mixes well with the sweetness of the baked beans. I decided not to dice them up smaller just in case someone wanted any, and didn't like the peppers, they could pick them out.

Step 5: Simmer

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next, I added the can of baked beans and just let it simmer on low for about 10 minutes to get the beans nice and hot, and also to get all the different flavors combined.

Step 6: Bon Appétit

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I served this (to myself) with a warm tortilla with a little butter. A meal all in itself. the meat, beans, vegetables, and jalapeño's make for a great combination of flavors all having a big ole' party in my mouth. I like to be creative in the kitchen and keep finding ways to use those leftovers, and not be afraid to go against the grain when it comes to traditional recipe's. Cheers!

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Bio: just somebody who likes to do stuff outdoors. I enjoy trading ideas and coming up with things that make life easier.
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