Serves 6-8
1 pound pinto beans, picked over -- soaked overnight
1 1/2 pounds beef stew meat -- cut in 1-1/2" cubes
1/2 cup all-purpose flour
1 teaspoon ground cumin
2 teaspoons kosher salt -- divided
1/2 teaspoon ground pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil
1 medium onion -- chopped
3 cloves garlic -- minced
2 serrano or jalapeno chiles -- diced
2 teaspoons sugar
Pinch ground cinnamon
1 can diced tomatoes (14.5), drained -- juice reserved
1 can beef broth
2 teaspoons red wine vinegar
Water to equal 8 cups
Drain beans and place them in the crockpot or slow cooker.
Coat the beef in a combination of the flour, 1 teaspoon of the salt, pepper, cumin and oregano. Heat the oil in a medium skillet until very hot but not smoking. Sear the beef cubes about 3 minutes per side, or until browned on all sides. Add the beef to the beans together with the onion, garlic, chiles, sugar, cinnamon and remaining salt.
In a large 8-cup pitcher, drain the juice from the tomatoes into the pitcher and add the tomatoes to the pot. To the tomato juice, add the broth and vinegar. Add enough water to the pitcher to equal 8 cups, and mix well. Add the liquid to the pot and mix everything well.
Cover and cook on LOW 8-10 hours or on HIGH 5-6hours.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved