Cowboy Beans & Cornbread
It’s fun. It breaks up the monotony of sack lunches and vending machine food. An added bonus is that the recipes are collected and dispersed, so it’s a nice way to get a lot of new ideas for yummy soups, stews and casseroles. Also, who can refuse home-made hot food when the wind turns cold?
Today was my turn to bring something from home. I brought Cowboy Beans and home-made cornbread (this is a family favorite in my house).
2 lb ground beef
1 onion, chopped
1 green pepper, chopped
1 tsp salt
1 tsp pepper
2 large (28oz) cans of baked beans (drained)
1/2 c Ketchup
1/2 c Barbeque sauce
1 tsp red pepper flakes
2 TB Worcestershire sauce
4 TB Apple Cider Vinegar
1/2 tsp Tabasco Sauce
Sauté onion and pepper in large skillet or Dutch oven. Add ground beef and brown. Pour off excess fat. Add remaining ingredients. Stir
Add all to slow cooker and cook for minimum 1 hour on low. Stir frequently.
Serve with sweet country cornbread. The recipe I use is from Sylvia’s Soul Food Cookbook. I blogged about it once before HERE.