Beef and Beans South of the Border
Source of Recipe
"The Best Slow Cooker Cookbook Ever", by Natalie Haughton (recipe adapted)
List of Ingredients
1 (16 ounce) package dried small white beans or 1-1/4 cups dried small white beans and 1- 1/4 cups dried small red beans, rinsed, drained, and picked over
4 cups very hot water
1 (28-ounce) can diced peeled tomatoes
3 jalapeno peppers, chopped fine
4 garlic cloves, crushed through a press
2 tablespoons ground cumin
2 tablespoons chile powder
4 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 to 2 pounds boneless beef top sirloin steak or boneless beef top round steak, trimmed of fat and cut into 1/2-inch cubesRecipe
In a 5- or 6-quart electric crock pot, mix together the beans, hot water, tomatoes with their liquid, jalapenos, garlic, cumin, chili powder, oregano, coriander, salt, black pepper, cayenne, and beef. Cover and cook on the high heat setting 1 hour. Reduce the heat to the low setting and cook, covered, 8 hour longer, or until the beans and beef are tender. Season with additional salt and pepper to taste.
8 to 10 servings
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