Fry bacon in a skillet until crisp. Drain, reserving 2 tablespoons of the drippings. Crumble the bacon.
Sprinkle steak with steak seasoning. Grill over hot coals until medium. Cut into 1/2-inch cubes.
Grill sausage until nice and charred. Slice the sausage lengthwise into halves; slice into quarters. Cut the quarters into 1/2-inch cubes.
Saut? onion, green pepper and jalapeno in reserved bacon drippings in a skillet just until onion is tender-crisp.
Stir in bacon, steak, sausage beans and sauce.
Simmer over low heat for 30 minutes stirring occasionally.
The flavor is enhanced if stored, covered, in the refrigerator for 8 - 10 hours and reheated just before serving.
To re-smoke sausage, smoke over hickory chips at 175 degrees for 2 hours. Grill over hot coals for additional flavor.
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|Serving Size: 1 Serving (37g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 7 (54%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.7mg||0 %|
|Sodium 1.7mg||0 %|
|Potassium 26.2mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.1g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 13
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