Print Options

Back to Beef 'n' Bean Braid >

Include these items:

Select reviews >

Taste of Home Logo

Beef 'n' Bean Braid

 Beef 'n' Bean Braid
From Hotchkiss Colorado, Val O'Connell makes a big impression when she brings this beautiful loaf to a potluck. The hearty filling makes each slice a satisfying treat.
6-8 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 2 tablespoons butter, melted
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 2 cups all-purpose flour
  • FILLING:
  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 1 medium onion, chopped
  • 1 teaspoon garlic salt
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2/3 cup water
  • 2 tablespoons chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 egg, lightly beaten

Directions

  • In a large bowl, dissolve yeast in warm water. Add the butter, sugar,
  • salt, egg and 1-1/2 cups flour; beat until smooth. Stir in enough
  • remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about

2 of 2

Beef 'n' Bean Braid (continued)

Directions (continued)

  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, in a large skillet, cook the beef, onion and garlic salt
  • over medium heat until meat is no longer pink; drain. Stir in the
  • beans, water and seasonings; bring to a boil. Reduce heat; simmer,
  • uncovered, for 5-10 minutes or until thickened.
  • Punch dough down. Turn onto a lightly floured surface; roll into a
  • 16-in. x 11-in. rectangle. Transfer to a greased 15-in. x 10-in.
  • baking sheet. Spread beef mixture down center of dough; sprinkle
  • with cheese. On each long side, cut 1-in.-wide strips about 1/2 in.
  • from filling. Starting at one end, fold alternating strips at an
  • angle across filling; seal ends. Cover and let rise until doubled,
  • 30 minutes.
  • Brush egg over dough. Bake at 350° for 20-25 minutes or until
  • golden brown. Remove to a wire rack. Let stand for 5 minutes before
  • slicing. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 393 calories, 16 g fat (9 g saturated fat), 111 mg cholesterol, 696 mg sodium, 39 g carbohydrate, 5 g fiber, 24 g protein.