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Beef and Beans South of the Border recipe
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To make Beef and Beans South of the Border you will need
Ingredients
| 1 | package | (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 | cups | Very hot water | | 1 | can | Diced peeled tomatoes; (28 ounce) | | 1 | can | Diced green chiles; (7 ounce) | | 4 | | Garlic cloves; crushed through a press | | 2 | tablespoons | Ground cumin | | 2 | tablespoons | Chile powder | | 4 | teaspoons | Dried oregano | | 1 | teaspoon | Ground coriander | | 1 | teaspoon | Salt | | 1/4 | teaspoons | Freshly ground black pepper | | 1 1/2 | pounds | Boneless beef top sirloin steak or boneless beef top round steak; trimmed of fat and cut into 1/2-inch cubes |
Instructions
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.
Enjoy your Beef and Beans South of the Border
How much is in a cup?
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Mon 14 Jul 2008
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