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Chuckwagon Beans, Beef, and Biscuits

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This one earns its place. The beans pick up a deep, smoky richness from the bacon and a touch of sweetness from the molasses, the beef gets a beautiful crust from the sear before braising down fork-tender in the bean liquid, and the biscuits are everything a good biscuit should be, flaky, buttery, and perfect for soaking up the juices at the bottom of the skillet. It's not a complicated dish, but every component earns its spot on the plate. A true taste of the trail.
Prep Time 25 minutes
Cook Time 3 hours

Ingredients

For the Beans

  • 4 oz thick-cut bacon chopped
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 1 lb dried pinto beans soaked overnight and drained
  • 6 cups water or beef broth
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp chili powder
  • 2 tbsp molasses

For the Beef

  • 2 lb beef chuck roast cut into large cubes
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil or butter

For the Biscuits

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 4 tbsp cold butter cubed
  • 3/4 cup buttermilk
  • 2 tbsp honey for drizzling

Instructions

Make the Beans

  • In a large cast iron skillet or pot, cook the chopped bacon over medium heat until crisp, about 5 minutes.
  • Add the diced onion and minced garlic, and cook until softened, about 3 minutes.
  • Add the soaked beans, water or broth, salt, 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.
  • Stir in the molasses during the last 10 minutes of cooking.

Sear and Braise the Beef

  • Season the beef cubes with salt and pepper.
  • Heat the vegetable oil in a heavy skillet over high heat. Sear the beef on all sides until deeply browned, about 6 to 8 minutes total.
  • Reduce the heat to low, add a splash of the simmering bean liquid to the skillet, cover, and braise gently until fork-tender, about 10 to 15 minutes.

Make the Biscuits

  • In a bowl, whisk together the flour, baking powder, and salt.
  • Cut in the cold butter with your fingers or a fork until the mixture resembles coarse crumbs.
  • Stir in the buttermilk just until a soft dough forms. Do not overmix.
  • Pat the dough out to about 1 inch thick on a floured surface, and cut into rounds.
  • Bake at 450°F until golden on top, about 12 to 15 minutes.

Bring It Together

  • Combine the braised beef with the beans directly in the skillet.
  • Nestle a warm biscuit right into the cast iron, drizzle with honey, and serve straight out of the pan.

Video

Notes

  • Soak your beans the night before. Dried pinto beans need a full overnight soak to cook properly in the simmer time listed. Skipping this step will significantly extend your cook time.
 
  • Don't skip the sear on the beef. That deep brown crust is where most of the flavor in this dish comes from, take the time to get a real sear before braising.
 
  • This dish is even better the next day. Like most bean and beef dishes, the flavors deepen significantly overnight, so don't be afraid to make it ahead and reheat.