Beef and Beans South of the Border
This versatile mixture is excellent fare for serving a casual crowd. It makes a good filling for burritos, tacos, enchiladas, and tostadas, and is especially convenient for last-minute suppers because it freezes well, too. I like to roll it up in warm flour tortillas with shredded Cheddar cheese, chopped scallions, salsa, sour cream, and guacamole.
Makes 8 to 10 servings
- 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
- 1 (7 ounce) can diced green chiles
- 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, vtrimmed of fat and cut into 1/2-inch cubes
- In a 5- or 6-quart electric slow cooker, mix together the beans, hot water, tomatoes with their liquid, green chiles, 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.
THE BEST SLOW COOKER COOKBOOK EVER
by Natalie Haughton
October 25, 1995
$17.95/concealed Wire-O binding
Reprinted by permission of the publisher.
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This Archived Page created between 1994 and 2001. Modified August 2007