Beans:

• 2 slices bacon -- thick-cut
• 1 large yellow bell pepper -- cut into 1/2" cubes
• 1 medium red onion -- finely chopped
• 15 ounces pinto beans -- drained
• 1/3 cup barbecue sauce
• 1/4 cup water

Slaw:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon cider vinegar
• 1 tablespoon poppy seeds
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound coleslaw -- package mix

Steaks:

• 1 tablespoon olive oil
• 4 beef strip steaks -- boneless
• 1 tablespoon chili powder

By Geoff Corcoran

Beans:

• In medium saucepan, cook bacon over medium-high heat 3 to 4 minutes, stirring until brown and crisp.
• Add half the yellow pepper and half the red onion; sauté 3 minutes, until onion is translucent.
• Stir in the beans, barbecue sauce and water; simmer 3 minutes.
• Remove from heat; cover, keep warm.

Slaw:

• Meanwhile, in serving bowl, whisk mayonnaise, sour cream, vinegar, poppy seeds, sugar, salt and pepper.
• Add coleslaw mix and remaining yellow pepper and red onion; toss.

Steaks:

• In large skillet, heat oil over high heat.
• Rub steaks all over with chili powder.
• When oil is hot, add steaks; cook 2 minutes per side for medium-rare, 3
• minutes per side for medium and 4 - 5 minutes per side for well-done.
• Serve with beans and slaw.