Leftover roast beef and canned beans make Barbecue Beef and Bean Using Leftover Roast a quick and delicious 30 minute stovetop meal.
Need to feed a crowd? You can stretch this recipe by adding some pasta to the pot about 10 minutes before serving.
Recipe
Barbecue Beef and Beans Using Leftover Roast
Using leftover roast beef and canned beans make Barbecue Beef and Beans Using Leftover Roast a quick and delicious 30 minute stovetop meal.
Ingredients
- 1 onion
- 8 ounces tomato sauce
- ½ cup thick salsa
- 2 tablespoons apple cider vinegar
- 1½ tablespoons brown sugar
- 1 tablespoon chili powder
- 2 teaspoon Worcestershire sauce
- black pepper, to taste
- 1 pound leftover cooked beef roast
- 2 cloves garlic
- 15 ounces kidney beans
- 15 ounces pinto beans
- 12 ounces beef broth, or more as needed
Instructions
- Finely chop 1 onion and mince 2 cloves garlic.
- Chop 1 pound leftover cooked beef roast.
- Combine onion, 8 ounces tomato sauce, ½ cup thick salsa, 2 tablespoons apple cider vinegar, 1½ tablespoons brown sugar, 1 tablespoon chili powder, 2 teaspoon Worcestershire sauce, black pepper to taste, chopped roast beef, 12 ounces beef broth, and minced garlic in a large pot.
- Drain and rinse 15 ounces kidney beans and 15 ounces pinto beans.
- Cook over medium heat for about 25 minutes or until cooked through. If needed for consistency, add additional beef broth during cooking.
Notes
If you’d like to stretch this dish, add some pasta to the pot about 10 minutes before serving (if there is not enough liquid, add additional broth and bring to a boil before adding pasta).
Nutrition per serving
Calories: 379 calCarbohydrates: 46 gProtein: 29 gFat: 10 gSodium: 684 mgFiber: 14 gSugar: 8 g
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chelle
Excellent!!! I used 2 cans of chili beans as that was what was on hand.
Mary Ann
I'm so glad you liked it! Thanks for sharing.