Beef And Beans South Of The Border

Recipe Ingredients

1		Dried small white beans or 1 1/4 cups - (16 ounce)
		Dried small
		White beans and 1 1/4 cups dried small red
		Rinsed/drained and
		Beans
		Picked over
4 cups	948ml	Very hot water
1		Diced peeled tomatoes - (28 ounce)
1		Diced green chiles - (7 ounce)
4		Garlic cloves - crushed through a
		Press
2 tablespoons	30ml	Ground cumin
2 tablespoons	30ml	Chile powder
4 teaspoons	20ml	Dried oregano
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground black pepper
1 1/2 lbs	681g / 24oz	Boneless beef top sirloin steak or - (1 1/2 to 2)
		Boneless beef top
		Round steak - trimmed of fat and
		Cut into 1/2-inch cubes

Recipe Instructions

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. 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.

2. 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.

Recipe from: THE BEST SLOW COOKER COOKBOOK EVER by Natalie Haughton

Source:
THE BEST SLOW COOKER COOKBOOK EVER, by Natalie Haughton

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