| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | Beans & pea, Family & fr | 4 | Servings | |
INGREDIENTS
| 2 | sl | Bacon; thick-cut, diced |
| 1 | lg | Yellow bell pepper; cut into 1/2" cubes |
| 1 | md | Red onion; finely chopped |
| 15 | oz | Pinto beans; drained |
| 1/3 | c | Barbecue sauce |
| 1/4 | c | Water |
| 1/2 | c | Mayonnaise |
| 1/2 | c | Sour cream |
| 1 | tb | Cider vinegar |
| 1 | tb | Poppy seeds |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | lb | Coleslaw; package mix |
| 1 | tb | Olive oil |
| 4 | Beef strip steaks; boneless | |
| 1 | tb | Chili powder |
INSTRUCTIONS
BEANS SLAW STEAKS 1. Beans: In medium saucepan, cook bacon over medium-high heat 3 to 4 minutes, stirring until brown and crisp. Add half the yellow pepper and half the red onion; saute 3 minutes, until onion is translucent. Stir in the beans, barbecue sauce and water; simmer 3 minutes. Remove from heat; cover, keep warm. 2. Slaw: Meanwhile, in serving bowl, whisk mayonnaise, sour cream, vinegar, poppy seeds, sugar, salt and pepper. Add coleslaw mix and remaining yellow pep and red onion; toss. 3. Steaks: In large skillet, heat oil over high heat. Rub steaks all over with chili powder. When oil is hot, add steaks; cok 2 minutes per side for medium-rare, 3 minutes per side for medium and 4 - 5 minutes per side for well-done. Serve with beans and slaw. Recipe by: McCall's, Page 143, Sept. 1997 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 16, 1998
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