Cracked Pepper Steak Baked Beans

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A secret ingredient features in this homemade cracked pepper baked beans recipe, perfect as a side while grilling out, or as a main dish with some cornbread.

I love me some baked beans as a side with some ribs and some cornbread, potato salad… ya know, a typical Sunday afternoon meal in summer.

These beans are a little different because I used peppered steak jerky in mine. Much like a jerky, although not a jerky, these steak snacks are chewy and flavorful.

I like the idea of making beans from scratch (okay, I didn’t use dried beans and cook my own, but I also didn’t open a can of baked beans, either!). The smell of these babies cooking on the stove was phenomenal.

I think they’d be a great addition to our meals while camping in the woods too! No need for anything other than some skillet cornbread, and we’d have a hearty meal, easily! Seriously, these things take only around an hour to make, and most of that time is hands off. My favorite!

Want more delicious sides? Of COURSE YOU DO!!

Cracked Pepper Steak Baked Beans

Coleman Steak Snacks feature in this homemade baked beans recipe, perfect as a side while grilling out, or as a main dish with some cornbread.

5 from 1 vote

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Course: Side Dish

Cuisine: American

Prep Time: 5 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 25 minutes

Servings: 8

Calories: 78kcal

Author: Kylee Cooks

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Ingredients

• 1 Tbs olive oil
• 1 large onion diced finely
• 5 garlic cloves minced
• ½ large red pepper diced finely
• 1 jalapeno pepper diced finely (optional, omit if you don’t like heat)
• 1.5 cups chicken stock
• 1 package Colman Steak Snacks Cracked Pepper flavor, sliced into ribbons
• 4 Tbs molasses
• 1 Tbs ground cumin
• 3 15 oz cans pinto beans (drained and rinsed)

OPTIONAL

• 1 Tbs cornstarch

Instructions

• Heat olive oil in a large dutch oven over medium heat.
• Cook onion, garlic, red pepper and jalapeno until softened.
• Add stock, Colman Steak Snacks, molasses, cumin and beans.
• Cover and bring to a boil.
• Reduce heat and simmer for an hour, stirring often.
• Uncover and continue to cook until the liquid is reduced (15-20 minutes).
• Taste for seasoning and adjust using salt/pepper or extra molasses and cumin if you prefer.

OPTIONAL

• If your “gravy” isn’t thick enough, remove a small amount of the liquid, and blend it with cornstarch. Mix the cornstarch mixture back into the beans and cook until thickened.

Nutrition

Calories: 78kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Cholesterol: 1mg | Sodium: 147mg | Potassium: 301mg | Sugar: 8g | Vitamin A: 260IU | Vitamin C: 13.2mg | Calcium: 38mg | Iron: 1.3mg

Tried this recipe?Mention @kyleecooks or tag #kyleecooks!