MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beef and Beans South of the Border
Categories: Beans, Beef, Crockpot, Chilies, Steak
Yield: 8 Servings
16 oz Dried small white beans;
-rinsed, drained, picked over
4 c Water; very hot
28 oz Can diced peeled tomatoes
7 oz Can diced green chiles
4 cl Garlic; crushed with a press
2 tb Ground cumin
2 tb Chile powder
4 ts Dried oregano
1 ts Ground coriander
1 ts Salt
1/4 ts Freshly ground black pepper
1 1/2 lb Boneless beef top round or
-sirloin steak; trimmed of fat,
-cut into 1/2-inch cubes
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.
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. 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:
http://www.foodwine.com
Posted by Roberta Banghart
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