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  • Beef And Beans South Of The Border

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    Beef And Beans South Of The Border
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x 16 oz package dry small white beans or possibly dry small red beans, rinsed, liquid removed, and picked over
    • 4 c. very warm water
    • 1 x 28-oz can diced peeled tomatoes
    • 1 x 7 oz can diced green chiles
    • 4 x garlic cloves crushed through a press
    • 2 Tbsp. grnd cumin
    • 2 Tbsp. chile pwdr
    • 4 tsp dry oregano
    • 1 tsp grnd coriander
    • 1 tsp salt
    • 1/4 tsp freshly grnd black pepper
    • 2 lb boneless beef top sirloin steak or possibly boneless beef top round steak vtrimmed of fat and cut into 1/2-inch cubes

    Directions

    1. In a 5- or possibly 6-qt electric slow cooker, mix together the beans, warm water, tomatoes with their liquid, green chiles, garlic, cumin, chili pwdr, 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 possibly till the beans and beef are tender. Season with additional salt and pepper to taste.
    3. NOTES : This versatile mix 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 hot flour tortillas with shredded Cheddar cheese, minced scallions, salsa, lowfat sour cream, and guacamole.

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