Funky Beans Recipe -
Funky Beans Recipe
  • READY IN ABOUT 4 hrs

Funky Beans

Recipe by  

"An old family classic from my great aunt. Easy and surprisingly delicious! Easy on the budget too! This is also a great recipe to play around with and perfect to your liking. Serve with cornbread. "

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    25 mins
  • COOK

    2 hrs 20 mins

    3 hrs 45 mins


  1. Pick over and rinse the dried beans, and place them in a large saucepan of water with a lid. Bring to a boil over high heat, cover, turn off the heat, and let the beans sit for 1 hour. Drain and rinse the beans in a colander, return to the saucepan, cover with water, and simmer for 2 hours, until the beans are tender.
  2. Meanwhile, place the sausage, beef, onion, and green pepper in a skillet over medium heat, and cook and stir for about 10 minutes, until the3 sausage and beef are evenly brown.
  3. Stir the meat mixture into the beans, and mix in the tomatoes with chiles, ketchup, and chili powder. Bring the mixture to a boil, reduce the heat, and simmer for about 20 minutes to thicken.
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Reviews More Reviews

May 04, 2009


Sep 30, 2009

This dish was really very good. I did make some changes though. Didn't have diced tomatoes w/chile's, so used regular diced tomatoes. I used hot italian sausage so there was still a nice bite to this dish. I didn't have ketchup either so just omitted it. Used the leftovers for burritos and they were great!


7 Ratings

Jul 17, 2009

Very simple and tasty! As is said, it's easy to make your own variations. I'll be using this to make and freeze for when my baby comes!

May 25, 2010

This recipe was sooooo gooood!!!thank you

May 03, 2012

This was pretty good stuff - a lot like a chili, but not quite. It makes a *lot* - it lasted me for five days. I made it exactly as written, using all the 85% beef I had, and a little 93% beef. I found that it took a lot longer to brown all the meat - maybe 20 minutes on medium heat. Also, the recipe didn't say whether to drain the meat afterwards, so I decided not to. As for the "chili powder to taste", I used up what I had on hand, maybe 1.5T. It was seasoned, but hardly "hot" to my taste. All in all, this was worth making, especially for a carnivore.


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 567 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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