Beef And Beans South Of The Border
Grrrrrgh!
Course : Beans
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       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          very hot water
   1      can           diced peeled tomatoes -- (28 ounce)
   1      can           diced green chiles -- (7 ounce)
   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  pounds        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
 

Preparation:

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