Beef and beans south of the border
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Beef and beans south of the border
  Beef    Beans    Tomatoes  
Last updated 6/12/2012 1:07:52 AM. Recipe ID 34068. Report a problem with this recipe.
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      Title: Beef and beans south of the border
 Categories: Beans/legum, Beef, Main dish, Tomatoes
      Yield: 8 Servings
 
      1 pk (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 c  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 tb Ground cumin
      2 tb Chile powder
      4 ts Dried oregano
      1 ts Ground coriander
      1 ts Salt
    1/4 ts 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
 
  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.
  




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Recipe ID 34068 (Apr 03, 2005)

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