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Slow-Cooker Barbecue Beef and Beans
Rachel Kim

Slow-Cooker Barbecue Beef and Beans

Somewhere between barbecue-joint beans and a beef stew, this is built for a deep bowl and a hungry night. Canned tomatoes loosen the bottled sauce for the long cook; choose one you already like, because its smoke and sweetness run the whole show.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs beef stew meat cut into 1 1/2-inch pieces
  • 2 cans 15 oz each pinto beans, drained and rinsed
  • 1 1/2 cups barbecue sauce
  • 1 can 14.5 oz diced tomatoes
  • 1 large yellow onion chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Place the beef and chopped onion in a 6-quart slow cooker and season with the salt and black pepper.
  2. Add the pinto beans, barbecue sauce and diced tomatoes with their juices.
  3. Stir until the beef is coated and no dense pocket of sauce sits against the crock.
  4. Cover and cook on low for 7 hours, until the beef is about 195°F, fork-tender and the sauce is dark and thick.
  5. Rest the beans uncovered for 10 minutes, then stir before serving.