Slow Cooker Mountain Man Beans with Fluffy Cornbread

I made this dish basically using this recipe for “Cowboy Beans with Beef” from the Thrifty Recipes website. However, I scaled down the recipe to make enough for dinner for two with one serving of leftovers, and subbed in ground elk for the beef. Therefore, Joe came up with the idea that they are Mountain Man Beans (elk) rather than Cowboy Beans (beef). Makes perfect sense when you think about it!

I REALLY liked this meal, and it makes a good substitute for chili. I plan to make it again in the next few weeks. Plus it uses stuff one would mostly have on hand, and is filling, inexpensive, and nutritious. I came to the realization that healthy is a subjective term, so I am going to stick with the term nutritious : ) The cornbread recipe is my go-to, it is from the back on the Quaker cornmeal can and I simply substitute plain Greek yogurt for the vegetable oil, which results in a soft and fluffy cornbread. Nutrition stats for my cornbread recipe can be found on Livestrong.

Slow Cooker Mountain Man Beans with Fluffy Cornbread

Servings- 3

Mountain Man Beans

  • 2 slices bacon, cooked & torn into pieces
  • 1/2 pound ground elk or ground elk infused with bacon
  • 1/2 medium yellow onion, diced
  • 1/4 tsp paprika
  • 1/4 tsp garlic salt
  • 1/4 tsp pepper
  • 2 cloves garlic, finely chopped
  • 1 -15-oz cans of baked beans (I used Bush’s onion baked beans)
  • 1/2 cup whole kernel corn, drained

Cook the bacon and chop or tear into pieces. Brown the ground elk with the onion, garlic, and spices.  Cook on medium heat for about 5 minutes, or until meat is no longer pink.

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Dump meat mixture into slow cooker. Add in the bacon, beans and corn. Give the mixture a stir and cook on LOW for six hours.

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Fluffy Cornbread

  • 1 1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk + 1/4 cup water
  • 1/4 cup plain Greek yogurt
  • 1 egg

Spray an 8 x 8 inch pan with cooking spray. Combine dry ingredients and then add in wet ingredients. Do not over mix. Spread into prepared pan and bake for 18-20 minutes at 400 until top just begins to brown. 

Cut cornbread into nine slices. Scoop up a bowl of beans and sit down to a delicious meal.

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One Response to Slow Cooker Mountain Man Beans with Fluffy Cornbread

  1. Pingback: Slow Cooker Mountain Man Beans with Fluffy Cornbread | mealsfromthemountains

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