Beef and Beans South of the Border

Title:
Beef and Beans South of the Border

Yield:
8 Servings

Categories:
Beans,
Beef,
Main
Dishes,
Tomatoes




Ingredients:





     1 pk (16-oz) dried small white


          -beans or 1 1/4 cups dried


          -small white beans and 1 1/4


          -cups dried small red


          -beans;rinsed, drained &


          -picked over


     4 c  Very hot water


     1 cn Diced peeled tomatoes; (28


          -ounce)


     1 cn Diced green chiles; (7


          -ounce)


     4    Garlic cloves; crushed


          -through 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 sirloin


          -steak or boneless beef top


          -round steak; trimmed of fat


          -and 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. Makes 8 to 10 servings


 Preparation: 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


 HarperCollinsPublishers October 25, 1995 $17.95/concealed Wire-O binding


 ISBN: 0-06-017266-5


 


 Reprinted by permission of the publisher.


 


 http://www.foodwine.com/food/egg/egg0396/beefbean.html the eGG


 


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


 


 Posted to MC-Recipe Digest V1 #992 by Roberta Banghart


 
on Jan 08, 1998