Recipe By : Debbie Holland
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Chuck steak -- cubed
1 lb Dried navy or pinto beans
1 1/2 tsp Salt
6 c Water
1/2 tsp Oregano -- crumbled
1/4 lb Salt pork -- diced
1/4 tsp Red pepper
1 lg Onion -- chopped
1/4 tsp Ground cumin
10 ml Garlic -- minced
8 oz Tomato sauce
1 lg Green pepper -- chopped
1. Pick over beans and rinse well. Combine beans and water in a large
kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and
let stand 1 hour then pour into slow cooker. 2. Brown salt pork in a large
skillet; remove with a slowtted spoon to cooker; saute onion, garlic and
green pepper in pan drippings; remove with slotted spoon to cooker. Brown
beef, a few pieces at a time in pan drippings; remove to cooker with
slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce.
Add more water, if necessary to bring liquid level above beans. 3. Cook on
low for 10 hours or on hig for 6 hours, or until beans are tender.
Source:Family Circle, CASSEROLE COOKERY
RECIPE CLUB SEPTEMBER 1994, CASSEROLES AND ONE POTMEALS
