Serve this thick and tasty ground beef and bean sauce the traditional way on split and toasted hamburger buns — or go off the grid and ladle it over a bed of tortilla or corn chips.
2 pounds hamburger
1 medium onion
1/3 cup brown sugar, packed
4 teaspoon Montreal steak seasoning
1 red bell pepper, seeded and chopped
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 (6-ounce) can tomato paste
2 (15-ounce) cans tomato sauce
2 cups cooked red kidney beans or lima beans
8 hamburger buns, split in toasted for accompaniment (optional)
Tortilla or corn chips for accompaniment (optional)
Shredded cheddar cheese for garnish (optional)
- Splash a little olive oil in a heavy skillet over medium high heat. Add hamburger, breaking it up. Add the brown sugar and Montreal steak seasoning to the hamburger. Cook until hamburger is brown.
- Add onion and red pepper to the mix. Cook over medium heat for about 5 minutes.
- Mix vinegar Worcestershire, tomato paste and tomato sauce in a mixing bowl. Add to hamburger mix along with the cooked beans. Cook about 5 minutes longer.
- Serve on hamburger buns, or tortilla chips, and top with a shredded cheese, as desired.
Makes 8 servings.
Recipe and photograph courtesy of California Dry Bean Advisory Board.