Beef And Beans South Of The Border
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Beans/legum, Beef, Main dish, Tomatoes | 8 | Servings | |
INGREDIENTS
| 1 | 16-oz dried small white | |
| beans or 1 1/4 cups dried | ||
| small white beans and 1 | ||
| 1/4 | ||
| cups dried small red | ||
| beansrinsed drained & | ||
| picked over | ||
| 4 | c | Very hot water |
| 1 | Diced peeled tomatoes, 28 | |
| ounce | ||
| 1 | Diced green chiles, 7 | |
| ounce | ||
| 4 | Garlic cloves, crushed | |
| through a press | ||
| 2 | T | Ground cumin |
| 2 | T | Chile powder |
| 4 | t | Dried oregano |
| 1 | t | Ground coriander |
| 1 | t | Salt |
| 1/4 | t | 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 |
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. 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 <bobbi744@sojourn.com> on Jan 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 631
Calories From Fat: 175
Total Fat: 19.5g
Cholesterol: 92.2mg
Sodium: 759.5mg
Potassium: 1937.2mg
Carbohydrates: 66.5g
Fiber: 16.7g
Sugar: 6.4g
Protein: 49g