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Beef and Beans South of the Border

Make Beef and Beans South of the Border at home with Very Hot Water, Tomatoes, Green Chiles, Garlic Crushed Through A Press, and Ground Cumin. Scale it up or down for the number of people at the table.

Ingredients

• 4 cup
• 1 can
• 1 can
• 4
• 2 tbsp
• 2 tbsp
• 4 tsp
• 1 tsp
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   Preparation: 1.

2. 2

   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.

3. 3

   Cover and cook on the high heat setting 1 hour.

4. 4

   Reduce the heat to the low setting and cook, covered, 8 hour longer, or until the beans and beef are tender.

5. 5

   Season with additional salt and pepper to taste.

6. 6

   Recipe from: THE BEST SLOW COOKER COOKBOOK EVER by Natalie Haughton

7. 7

   HarperCollinsPublishers October 25, 1995 $17.95/concealed Wire-O binding

8. 8

   ISBN: 0-06-017266-5

9. 9

   Reprinted by permission of the publisher.

10. 10

    Recipe by: THE BEST SLOW COOKER COOKBOOK EVER, by Natalie Haughton

11. 11

    Posted to MC-Recipe Digest V1 #992 by Roberta Banghart