Beef And Bean Braid Recipe

Name: Beef And Bean Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Braid; 1 (1/4 ounce) package active dry yeast; 3/4 cup warm water (110-115 degrees F); 2 tablespoons butter, melted; 1 tablespoon sugar; 1/2 teaspoon salt; 1 egg; 2 cups all-purpose flour; Filling; 1 lb lean ground beef; 1 medium onion, chopped; 1 teaspoon garlic salt; 1 (16 ounce) can 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 shredded cheddar cheese; 1 egg, lightly beaten

Servings: persons

Braid
1 (1/4 ounce) package active dry yeast
3/4 cup warm water (110-115 degrees F)
2 tablespoons butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 egg
2 cups all-purpose flour
Filling
1 lb lean ground beef
1 medium onion, chopped
1 teaspoon garlic salt
1 (16 ounce) can 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 shredded cheddar cheese
1 egg, lightly beaten

1
In large mixing bowl, dissolve yeast in warm water.
2
Add butter, sugar, salt, egg and 1 1/2 cups flour; beat until smooth.
3
Stir in enough remaining flour to form a soft dough.
4
Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.
5
Place in a greased bowl, turning once to grease top.
6
Cover and let rise in a warm place until doubled, about 1 hour.
7
Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain.
8
Stir in the beans, water and seasonings; bring to a boil.
9
Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.
10
Punch dough down.
11
Turn onto a lightly floured surface; roll into a 16-inch by 11-inch rectangle.
12
Transfer to a greased 15-inch by 10-inch baking sheet.
13
Spread beef mixture down center of dough; sprinkle with cheese.
14
On each long side, cut 1-inch wide strips about 1/2 inch from filling.
15
Starting at one end, fold alternating strips at an angle across filling; seal ends.
16
Cover and let rise until doubled, 30 minutes.
17
Brush egg over dough.
18
Bake at 350 degrees for 20-25 minutes or until golden brown.
19
Remove to wire rack; let stand 5 minutes before slicing.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Braid, 1 (1/4 ounce) package active dry yeast, 3/4 cup warm water (110-115 degrees F), 2 tablespoons butter, melted, and more.

Yes, Beef And Bean Braid falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Bean Braid

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions