Beef And Beans South Of The Border
|Dried small white beans/1 1/4 cups dried small white beans and 1 1/4 cups dried small red beans||16 Ounce, rinsed, drained and picked over (1 Package)|
|Hot water||4 Cup (64 tbs)|
|Canned diced peeled tomatoes||28 Ounce (1 Can)|
|Canned diced green chilies||7 Ounce (1 Can)|
|Garlic||4 Clove (20 gm), crushed through a press|
|Ground cumin||2 Tablespoon|
|Chili powder||2 Tablespoon|
|Dried oregano||4 Teaspoon|
|Ground coriander||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Boneless beef top sirloin steak/Boneless beef top round steak||2 Pound, trimmed of fat and cut into 1/2 inch cubes|
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 hours longer, or until the beans and beef are tender. Season with additional salt and pepper to taste.