HOME P.J.DUFFIN'S
BISON RECIPES
CHOOSE
GRASS-FED BISON
BISON MEAT
NUTRITIONAL FACTS
BISON
HISTORY
READING
RESOURCES
         Sweet 'N Sour Bison Beans

Sweet And Sour Buffalo Beans

This is an easy to assemble crock-pot dinner.

It can be started in the morning and is ready to eat when you get back home at night.

Serve like you would a hardy soup, bread or crackers on the side. Try this one reheated; it thickens up nicely and has the consistency of a good chili.
        INGREDIENTS
1 1/2 tsp
1 lb
1

1
2 cloves
2 tbsp
2 tbsp
1 1/2 tsp
1/2 cup
1
1
1 1/2 cups
2
1 tbsp
 
 
 
 
cooking oil (peanut or grape seed preferred)
ground bison
medium onion, diced

sweet red pepper, diced
garlic, minced
molasses
brown sugar
dry mustard
cider vinegar
28 oz can diced tomatoes
19 oz can kidney beans, drained*
frozen lima beans
14 oz cans pork and beans
Worcestershire Sauce
 
*Note: Dry kidney beans can be substituted.
Soak 1 cup overnight in 4 cups water.
Boil the next day until tender firm, about 10 to 15 minutes.

        DIRECTIONS

  • Over a medium-high burner, heat oil in a large saucepan. Once hot, add ground bison and diced onion. Stir and cook until bison has browned and very little liquid remains.

  • Transfer cooked bison and onion to a 5-quart slow cooker. Stir in remaining ingredients until blended. Cover and cook on low for 8 to 9 hours.

  • Alternative cooking method: Transfer cooked bison and onion to a 5 to 6 quart Dutch oven. Stir in remaining ingredients until blended. Bake for 2 1/2 hours in a 275F oven.

  • To reheat: From the refrigerator, bake in a covered casserole dish at 300F for 90 minutes, or until heated through. Stir once or twice while being reheated.