HOBO BEAN RECIPE RECIPES

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GROUND BEEF HOBO STEW - DEEP SOUTH DISH



Ground Beef Hobo Stew - Deep South Dish image

A throwback to my Girl Scout days, this Hobo Stew is made with ground beef, a mixture of vegetables, canned tomatoes and V-8 juice.

Provided by Deep South Dish

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Number Of Ingredients 19

1 tablespoon cooking oil
1 cup chopped onion
1/2 cup chopped mixed sweet and hot peppers
1/2 cup celery
1 tablespoon minced garlic
1-1/2 pounds ground beef
2 tablespoons all-purpose flour
1-1/2 cups beef stock or broth
3 (11.5 ounce) cans original or spicy V-8, or tomato juice
1 (14.5 ounce) can diced tomatoes
2 large potatoes, peeled and diced
2 cups fresh diced carrots (about 2 large)
2 cups corn
2 cups cut green beans
Dash Worcestershire sauce
Couple dashes hot sauce
1/4 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste, optional
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste

Steps:

  • In the bottom of a Dutch oven or other heavy pot, heat the oil over medium high heat.
  • Add the onion, peppers and celery; cook and stir until softened, about 4 minutes.
  • Add the garlic and ground beef, cook and stir until meat is browned and cooked through. Drain off excess fat.
  • Sprinkle meat with flour; cook and stir for 3 minutes.
  • Add the beef stock, V-8 juice and diced tomatoes. Stir in the potatoes, carrots, corn and green beans. Add Worcestershire, hot sauce and seasonings to taste.
  • Stir, cover and simmer over medium to medium low (low bubble) for 1-1/2 to 2 hours, or until veggies are tender, stirring occasionally. Taste and adjust seasonings as needed.
  • Hobo stew may be served as is, or spooned over rice or mashed potatoes. Serve with hot cornbread, biscuits or rolls.

RANCH STYLE BEANS RECIPE | HOMESICK TEXAN



Ranch style beans recipe | Homesick Texan image

Provided by Lisa Fain

Yield 8

Number Of Ingredients 13

1 pound dried pinto beans
6 ancho chiles, stems and seeds removed
6 cloves garlic, minced
1 onion, diced
1 15-ounce can diced tomatoes and their juices
1 teaspoon brown sugar
1 teaspoon apple cider vinegar
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon oregano
1 cup water
1 tablespoon kosher salt
6 cups beef broth

Steps:

  • Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for 1 hour.
  • Drain the soaked beans.
  • In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, about half an hour.
  • In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for 5 minutes on medium. Add the garlic and cook for another minute. Throw the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water, hydrated ancho chiles, and salt. Puree until smooth. Set aside. 
  • Add the pinto beans and beef broth to the pot. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for 1 hour, stirring occasionally. 
  • At this time, stir in the reserved chile puree and then continue to cook the beans uncovered for another hour or until tender and the sauce has reduced. Taste and adjust seasonings. Serve warm. 

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