Recipe - Beef And Beans South Of The Border

1 pack (16oz) dried small white
beans or 1 One fourth cups dried
small white beans and 1 1/4
cups dried small red
beans;rinsed, drained &
picked over
4 cup 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 tablespoon Ground cumin
2 tablespoon Chile powder
4 teaspoon Dried oregano
1 teaspoon Ground coriander
1 teaspoon Salt
One fourth teaspoon Freshly ground black pepper
1 One half pound Boneless beef top sirloin
steak or boneless beef top
round steak; trimmed of fat
and cut into 1/2inch 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 lastminute 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 6quart 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 WireO binding
ISBN: 0060172665

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 MCRecipe Digest V1 #992 by Roberta Banghart
bobbi744@sojourn.com on Jan 08, 1998