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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.
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?
Cracked Pepper Steak Baked Beans
- 1 Tbs olive oil
- 1 large onion diced finely
- 5 garlic cloves minced
- ½ large red bell pepper diced finely
- 1 jalapeno pepper diced finely (optional, omit if you don’t like heat)
- 1.5 cups chicken stock
- 2.85 oz beef jerky Cracked Pepper flavor, sliced into ribbons
- 4 Tbs molasses
- 1 Tbs ground cumin
- 3 15 oz cans pinto beans (drained and rinsed)
- 1 Tbs cornstarch
- 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.
- 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.
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.