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Barbecued Beef and Beans
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Excellent dinner served over rolls



  • 1 can kidney beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 can Great Northern beans, rinsed and drained
  • 2 medium green bell peppers, chopped
  • 2 large onions, chopped
  • 2 lbs (.9 kg). beef stew meat
  • 1-1/2 cups (350 ml) bottled barbecue sauce
  • 6 French rolls, halved
  • In crock pot, combine kidney beans, pinto beans, Great Northern beans, green peppers, and onions.
  • Top with beef.
  • Pour 1 cup (225 ml) barbecue sauce over all.
  • Do not mix.
  • Cover and cook on high-heat setting 1 hour.
  • Reduce heat setting to low and cook, covered 5 hours.
  • Remove cover and stir in remaining 1/2 cup (125 ml) barbecue sauce.
  • Cook uncovered 1/2 to 1 hour longer.
  • Serve over split French rolls.
We usually double the beans and use 1 pound beef. Tip -- Do not use barbecue sauce that contains dehydrated vegetables.

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