Steak And Navy Bean Casserole Recipes

BAKED BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9- by 13- by 2-inch casserole dish with cooking spray.
• In a large saucepan, brown the ground beef, onions and bell peppers. Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the mixture. Simmer for 5 minutes. Transfer the mixture to the prepared casserole dish. Sprinkle the bacon over the top of the casserole. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for an additional 10 minutes. Let the casserole stand for 10 minutes before serving.

BEEF AND BEAN TACO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
• Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and garlic and cook until the onions are soft, about 5 minutes more. Add the beans, salsa and 1/2 cup water and bring to a simmer; cook until the sauce thickens and coats the meat, about 5 minutes. Add salt and pepper to taste. (This beef-and-bean mixture can be made up to a day ahead of time.)
• Lay half the tortilla chips on the bottom of the oiled casserole dish. Spread half the meat mixture on top. Sprinkle half the cheese blend over the meat. Repeat with the remaining chips, meat and cheese. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
• Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side.

SWISS STEAK CASSEROLE

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, salt, paprika and pepper. Add steak; toss to coat. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add steak, reserving remaining flour mixture; brown steak on all sides. Spoon into ungreased 2 1/2-quart casserole.
• To same skillet, add remaining 1 tablespoon oil, the mushrooms, onions and garlic. Cook 2 to 3 minutes, stirring constantly, until browned; add to casserole. Add carrots, tomatoes and reserved flour mixture; mix well.
• Cover casserole. Bake 1 hour 30 minutes to 1 hour 45 minutes or until meat and vegetables are fork-tender.

STEAK AND NAVY BEAN CASSEROLE

Steps:

• In a large frying pan,cook round steak in oil until browned; add beans, tomatoes, and salt and pepper to taste; cover and simmer for 10 minutes.
• Spoon half of the mixture into a 2-quart casserole; spread onions over the bean mixture, then sprinkle with half the brown sugar.
• Add remaining half of bean mixture, sprinkle with remaining sugar.
• Lay strips of bacon over the top.
• Bake, uncovered, in a 325° oven for about 1 hour.

TURKEY AND NAVY BEAN SOUP

Steps:

• In a 3 quart saucepan over medium heat, saute the onions and smoked turkey in the oil for 5 minutes, or until lightly browned.
• Add the garlic and stir for 1 minute.
• Add the stock, diced turkey, beans and pepper. Bring to a boil.
• Cover. Reduce the heat, and simmer for 10 minutes.
• Add salt to taste. Stir in the basil.
• Ladle into individual bowls, and sprinkle with the Parmesan.

ONE-POT QUICK VEGETABLE AND NAVY-BEAN STEW

Steps:

• In a large nonstick skillet, heat oil over medium heat; swirl to coat pan. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
• Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
• Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook, covered, until heated through. Stir in vinegar, if desired. Season with salt and pepper, and toss to combine.

STEAK CASSEROLE

Steps:

• Preheat oven to 350°. In a large resealable plastic bag, combine flour, seasoning blend and pepper; add beef cubes and shake to coat. In a skillet over medium heat, brown beef in oil. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish. , To skillet, add water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, 5 minutes; stir in mushrooms. Pour over meat; mix well. , Cover and bake 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Bake 15-20 minutes longer.

NAVY BEAN STEW

Steps:

• Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In same pan, bring the water and soaked beans to a boil; boil for 2 minutes. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender. Drain., In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the broth, onion, carrots, corn, parsley, Italian seasoning and beans. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.

MEDITERRANEAN STEW WITH NAVY BEANS

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
• Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
• Sprinkle with chives and serve.

NAVY BEAN AND ESCAROLE STEW WITH FETA AND OLIVES

Steps:

• Slice 1 garlic clove in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef's knife.
• Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook smashed garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often, until onion is translucent and fennel and onion are browned around the edges, 8-10 minutes. Add lemon zest, rosemary, and 3/4 tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, feta brine (if using; anywhere between 1/2-1 cup is fine), a couple generous pinches of salt, and 8 cups water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60-70 minutes.
• Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; partially cover pot and keep stew warm over low while you make the toast.
• Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.
• To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes and drizzle with oil.
• Do Ahead
• Stew can be made 3 days ahead. Let cool; cover and chill. Reheat covered over low.