Barbecue Beef and Beans Using Leftover Roast

Kidney beans, pinto beans, and diced beef in a broth, all in a yellow soup bowl with red flowers. There is a biscuit on the rim of the bowl.

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.

Servings per Recipe: 6 servings

Calories per Serving: 379

Prep Time: 5

Cook Time: 25

Total Time: 30

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5 from 3 votes

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