Chuckwagon Beans, Beef, and Biscuits

Ingredients

• 4 oz thick-cut bacon (chopped)
• 1 yellow onion (diced)
• 2 garlic cloves (minced)
• 1 lb dried pinto beans (soaked overnight and drained)
• 6 cup water or beef broth (use water or beef broth)
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp chili powder
• 2 tbsp molasses
• 2 lb beef chuck roast (cut into large cubes)
• 1 tsp salt (for seasoning the beef)
• 1 tsp black pepper (for seasoning the beef)
• 2 tbsp vegetable oil or butter (use vegetable oil or butter)
• 2 cup all-purpose flour
• 1 tbsp baking powder
• 0.5 tsp salt
• 4 tbsp cold butter (cubed)
• 0.75 cup buttermilk
• 2 tbsp honey (for drizzling)

Steps

1. 1

   In a large cast-iron skillet or pot, cook the chopped bacon over medium heat until crisp, about 5 minutes.

2. 2

   Add the diced onion and minced garlic to the bacon and cook until softened, about 3 minutes.

3. 3

   Add the soaked, drained beans, water or beef broth, 1 teaspoon salt, 1 teaspoon black pepper, and chili powder. Bring to a boil, then reduce to a low simmer. Cover and cook for 2 to 3 hours, stirring occasionally, until the beans are tender.

4. 4

   During the final 10 minutes of the beans’ cooking time, stir in the molasses.

5. 5

   Season the beef cubes with the remaining 1 teaspoon salt and 1 teaspoon black pepper.

6. 6

   Heat the vegetable oil or butter in a heavy skillet over high heat.

7. 7

   Add the seasoned beef and sear on all sides until deeply browned, about 6 to 8 minutes total.

8. 8

   Reduce the heat to low. Add a splash of the simmering bean liquid to the skillet, cover, and braise gently until the beef is fork-tender, about 10 to 15 minutes.

9. 9

   In a bowl, whisk together the flour, baking powder, and ½ teaspoon salt.

10. 10

    Cut the cold, cubed butter into the flour mixture with your fingers or a fork until it resembles coarse crumbs.

11. 11

    Stir in the buttermilk just until a soft dough forms; do not overmix.

12. 12

    On a floured surface, pat the dough to about 1 inch thick and cut it into rounds.

13. 13

    Bake the biscuits at 450°F (230°C) until golden on top, about 12 to 15 minutes.

14. 14

    Combine the braised beef with the beans directly in the skillet.

15. 15

    Nestle a warm biscuit into the cast iron, drizzle with honey, and serve straight from the pan.

Notes

The source lists water or beef broth, and vegetable oil or butter as alternatives. The stated preparation and cooking times total about 205 minutes; the bean simmer is given as 2–3 hours. The recipe provides no explicit serving yield.

Nutrition per serving

• main
• American
• historical
• comfort food
• one-pan serving
• simmered
• braised
• baked