SOUTHERN BAKED BEEF & BEANS
1/2 cup green bell pepper, diced............................1/4 cup red bell pepper (or mini sweet peppers, diced)
1/2 cup sweet white or yellow onion, diced (i.e. Texas, Vidalia or Maui)
1-2 tsp. extra-virgin olive oil.................................1 lb. extra-lean ground beef (I use 96/4 ground sirloin)
1 tsp. Creole seasoning (i.e. Tony Chachere or Zatarain's)
1/2 tsp. black pepper.............................................2/3 cup BBQ sauce (I like Stubb's Hickory or Mesquite)
2 (about 15 oz. each) cans pinto beans (I like the ones w/jalapenos in them)
1-2 tsp. Kosher salt...............................................1/2 tsp. smoked paprika
2 tsp. chili powder.................................................1/2 tsp. ground cumin
1 (about 15 oz.) can chili ready diced tomatoes (don't drain them)
1/4 cup brown sugar (or 2 TB brown Splenda blend)
2-3 TB Spicy Brown, Creole or other whole grain mustard
1 TB fresh cilantro, chopped (plus extra for garnish, if desired)
1/2 tsp. dried oregano............................................1-2 tsp. garlic, minced or crushed
OPTIONAL: 1/2 to 1 jalapeno pepper, seeded and finely minced
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Preheat oven to 350. Spray a large covered casserole dish with non-stick cooking spray (I use olive oil spray), and set aside.
Heat the olive oil in a big frying pan or Dutch oven, over medium-high heat. Add the ground beef, onion and garlic; cook until the meat is almost all brown and the onion is translucent (about 5 minutes), stirring occasionally. (Note: the meat doesn't have to be totally cooked, since it will bake later ~ just be sure to stir it up enough to keep it from clumping in the frying pan) ***
Stir in the rest of the ingredients; mix well. Then transfer it all to your sprayed casserole dish. Cover and bake at 350 for about 1 hour. Let it rest on the counter about 5 minutes before serving.
Serves about 12 (this recipe can be cut in half ~ leftovers heat up really well in the microwave)