Beef and Bean Casserole With Cheese Biscuits

By The Canadian Living Test Kitchen

Tested till perfect

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Beef and Bean Casserole With Cheese Biscuits

Beef and Bean Casserole With Cheese Biscuits
Photography by Jodi Pudge

  • Preparation time: 20 mins
  • Total time : 35 mins

This recipe makes 12 servings

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Nutritional Info
per each of 12 servings: about -
cal 528528 cal
pro 26 g26g pro
total fat 23 g23g total fat
sat. fat 12 g12g sat. fat
carb 54 g54g carb
fibre 3 g3g fibre
chol 72 mg72mg chol
sodium 1,113 mg1,113mg sodium
potassium 656 mg656mg potassium
% RDI: -
iron 3333 iron
vit A 1616 vit A
vit C 3030 vit C
folate 5252 folate

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Ingredients

  • 1 tbsp vegetable oil 1 tbsp vegetable oil
  • 1 onion , diced1 onion, diced
  • 1 sweet red pepper , diced1 sweet red pepper or green pepper, diced
  • 1-1/2 cups diced kielbasa , (about 8 oz/225 g)1-1/2 cups diced kielbasa, (about 8 oz/225 g)
  • 1 lb lean ground beef 1 lb lean ground beef
  • 2 tsp chili powder 2 tsp chili powder
  • 1/2 tsp salt 1/2 tsp salt
  • 1/4 tsp pepper 1/4 tsp pepper
  • 1 bottle strained tomato puree , (passata)1 bottle strained tomato puree, (passata)
  • 1/4 cup fancy molasses 1/4 cup fancy molasses
  • 3 tbsp packed brown sugar 3 tbsp packed brown sugar
  • 1 tbsp dry mustard 1 tbsp dry mustard
  • 1 tbsp wine vinegar 1 tbsp wine vinegar or cider vinegar
  • 3 cans (each 540 mL) navy beans , drained and rinsed3 cans (each 540 mL) navy beans, drained and rinsed
  • Biscuits:
  • 2-1/4 cups all-purpose flour 2-1/4 cups all-purpose flour
  • 1 tbsp baking powder 1 tbsp baking powder
  • 3/4 tsp salt 3/4 tsp salt
  • 1 pinch cayenne pepper 1 pinch cayenne pepper
  • 1/2 cup cold butter , cubed1/2 cup cold butter, cubed
  • 1 cup buttermilk , (approx)1 cup buttermilk, (approx)
  • 1-1/2 cups shredded old Cheddar cheese 1-1/2 cups shredded old cheddar cheese

Preparation

In Dutch oven, heat oil over medium-high heat; saute onion, red pepper and kielbasa until vegetables are softened, about 5 minutes.

Add beef, chili powder, salt and pepper; cook, breaking up meat with back of spoon and stirring often, until meat is no longer pink, about 6 minutes.

Stir in tomato puree, 1/4 cup water, molasses, brown sugar, mustard and vinegar. Stir in beans; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, until thickened, about 15 minutes. Pour into 13- x 9-inch (3 L) baking dish; place dish on rimmed baking sheet.

Biscuits: Meanwhile, in bowl, whisk together flour, baking powder, salt and cayenne pepper. Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle in buttermilk, stirring just until soft sticky dough forms. Turn out onto floured surface; knead 6 times or just until smooth. Roll out into 10- x 8-inch (25 x 20 cm) rectangle; brush with 1 tbsp more buttermilk. Cut into 12 biscuits. Arrange over casserole; sprinkle with cheese.

Bake in 375°F (190°C) oven until bubbly and biscuits are golden brown and no longer doughy on bottom, about 35 minutes.

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