Beef, beans'n'beats Recipe

Beef, beans'n'beats


  • 400g beef loin (or other boneless part good for roasting)
  • 1 can baked beans
  • baked beet roots
  • 1 onion
  • 1 carrot
  • red wine
  • parsley leaves

How to make Beef, beans'n'beats

I love variety. And this dish has it. Easy but tasty.

Cut beef loin into finger-thick strips and set aside. Chop onion and cut carrot into sticks. In a large skillet, heat some EVO and cook carrots and onions until caramelized, adding wine and more oil if necessary. It makes great sauce as sugar from onions compliments wine's acidity! Just before they start to caramelize begin cooking beef in separate frying pan - the way you like it! No restraints here. I personally found that really well done suits kinda best.

Add baked beans into the carrot-onion skillet along with liquid from the can. Season with ground pepper and salt (watch out as the beans come already salted).

Meanwhile, peel beet roots and slice 5 mm thick. Roughly chop parsley leaves.
Serve by almost covering the plate with hot beans and sauce, then lie down the meat and top with beet slices and sprinkle parsley. Enjoy!

Question from the Chef

“What's your favorite way to cook with ready-to-eat beans?”

  • Kimmy
    Kimmy says

    OMG this looks soo good - nice shot too if only i had a fork...

  • ps3ud0nym
    ps3ud0nym says

    What's EVO?

  • Qarpon
    Qarpon says

    short for EVoO, extra virgin olive oil.

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