Beef And Black Bean Stew Recipe - Cooking Index
Beef And Black Bean Stew Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Ground beef |
| 2 lbs | 908g / 32oz | Garlic cloves - minced (large) |
| 1 lb | 454g / 16oz | Onion - chopped (medium) |
| 1 | Tomatoes - (large can) - chopped | |
| 1 cup | 237ml | Picante sauce |
| 1 teaspoon | 5ml | Ground cumin |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Mexicorn - (abt 11 oz) - drained | |
| 1 | Black beans - (15 oz) - rinsed , drained | |
| 1 | Green onions with 3" of tops - thinly sliced | |
| 1 tablespoon | 15ml | Chopped fresh cilantro or |
| Flat-leaf parsley - (optional) |
In a large skillet, brown ground beef with garlic and onion; drain and transfer to the crockpot. Add tomatoes, picante sauce, cumin, salt and pepper, corn, and black beans.
Cook on LOW 6 to 8 hours or on HIGH for 3 to 4 hours. Add green onions and cilantro or parsley, if using, during the last hour of cooking.
Top with grated cheese, guacamole, or sour cream, and serve with tortilla chips or cornbread.
This recipe yields 6 to 8 servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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