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Beef and Beans South of the Border

Source of Recipe


From "The Best Slow Cooker Cookbook Ever"






List of Ingredients



• 1 (16-ounce) package dried small white beans (or 1-1/4 cups dried small white beans and 1-1/4 cups dried small red beans), rinsed, drained and picked over
  
• 4 cups very hot water
  
• 1 (28-ounce) can diced peeled tomatoes
  
• 1 (7-ounce) can diced green chiles
  
• 4 cloves garlic, crushed through a press
  
• 2 Tbsp ground cumin
  
• 2 Tbsp chile powder
  
• 4 tsp dried oregano
  
• 1 tsp ground coriander
  
• 1 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1/4 tsp cayenne pepper
  
• 1-1/2 to 2 pounds boneless beef top sirloin steak or boneless beef top round steak, trimmed of fat, cut into 1/2-inch cubes
  






Instructions



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.
   
   
3. Reduce the heat to the LOW setting and cook, covered, 8 hours longer, or until the beans and beef are tender. Season with additional salt and pepper to taste.
   
   Makes 8 to 10 servings.