Beef And Beans South Of The Border

Course : Beans
Serves: 8
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16 ounces dried small white beans or 1 1/4 cups 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 cloves garlic -- 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 / Directions:

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

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