Beef And Beans South Of The Border Recipe

Name: Beef And Beans South Of The Border Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
Reduce the heat to the low setting and cook, covered, 8 hour longer, or possibly till the beans and beef are tender.
4
Season with additional salt and pepper to taste.
5
NOTES : This versatile mix is excellent fare for serving a casual crowd.
6
It makes a good filling for burritos, tacos, enchiladas, and tostadas, and is especially convenient for last-minute suppers because it freezes well, too.
7
I like to roll it up in hot flour tortillas with shredded Cheddar cheese, minced scallions, salsa, lowfat sour cream, and guacamole.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Beef And Beans South Of The Border Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!