Beef, Bean and Broccoli Skillet

INGREDIENTS

• 1 (15 ounce) can kidney beans, low sodium
• 1 (15 ounce) can navy beans, low sodium
• 1 (15 ounce) can pinto beans, low sodium
• 2 fresh jalapeños or ¼ cup purchased diced jalapeño peppers (optional)
• 1 small broccoli head and stem
• 1 medium onion
• 1 lb. ground beef
• 2 T vegetable oil
• 1 cup ketchup, low sodium
• ½ cup barbeque sauce
• 2 T mustard (yellow)

DIRECTIONS

1. Wash your hands well with soap and warm water for at least 20 seconds.
2. Drain and rinse beans.
3. Wash jalapeños and broccoli.
4. Cut and discard jalapeño stem. Cut jalapeño in half, remove center and seeds. Chop into small pieces. Wash your hands well with soap and warm water for at least 20 seconds.
5. Chop broccoli and stems into small pieces.
6. Peel and cut onion into small pieces.
7. Heat large skillet or large pot over medium heat. Cook beef until no longer pink, about 5-10 minutes. Drain beef and set aside.
8. Add oil, jalapeños, broccoli, and onions to pan. Cook until onions are tender, 5-10 minutes.
9. Add meat, ketchup, barbeque sauce, and mustard. Stir to combine.
10. Add beans to skillet and gently stir to combine. Cover and simmer on low heat to heat beans, about 10 minutes.
11. Refrigerate leftovers within 2 hours.