I ran across this recipe on allrecipes.com. The ease caught my eye, and I figured it would be easily tweaked to my standards. To control the sweeteners, I make my own BBQ sauce using half stevia, half maple syrup. I use either “5 Minute Barbeque Sauce,” from Hallie @ Daily Bites, or one from Ali @ Whole Life Nutrition, “Chipotle BBQ Sauce.” Depending on our mood, I serve it atop either my Corn Free Millet Cornbread, or my biscuits. Either way, this is quick and easy throw together meal for the family!!
**Also a great camping food!**
PREP NOTE: I like to soak my beans overnight in water and apple cider vinegar to make them easier to digest. I then cook them in my pressure cooker, covered with ample water for about 12 minutes-15 minutes. I do a quick release and they are ready, and FAR superior to any canned ones, as well as pennies to make versus the several dollars for the canned! I LOVE MY PRESSURE COOKER! It saves me so much time and money!
- 8 oz bacon, diced (I prefer Trader Joe’s Applewood Smoke Nitrate free)
- 1 small onion, diced
- 1 pound ground beef
- 2 cans pinto beans, or about 3 cups
- 1 cup favorite barbeque sauce (I shared two links to recipes I use above)
- In a medium skillet over medium heat, brown the bacon.
- Set pieces on some paper towels and discard all but 1 tablespoon of the remaining fat.
- Saute the onions until soft, a couple of minutes.
- Crumble the hamburger in, stirring to break it up.
- When the hamburger is no longer pink, stir in the beans, barbeque sauce, and bacon.
- Cover and simmer for about 15 minutes to meld the flavors.
- Serve atop your favorite biscuits or cornbread!
This recipe was shared on Mostly Homemade Mondays, Natural Living Mondays, Make Your Own Mondays, Slightly Indulgent Tuesdays, Fat Tuesdays, Tasteful Tuesdays, Hearth & Soul, Traditional Tuesday,Waste Not Want Not, GF Wednesday, Whole Foods Wednesday, Real Foods Wednesday, Healthy 2Day Wednesday, Wildcrafting Wednesday, Frugal Days Sustainable Ways, Thank Your Body, Pennywise Platter, GF Fridays,Tasty Traditions,