1 Pound Dried navy or pinto beans 6 Cups Water 1/4 Pound Salt pork -- diced 1 Large Onion -- chopped 1 garlic clove -- minced 1 Large Green pepper -- chopped 1 1/2 Pounds Chuck steak -- cubed 1 1/2 Teaspoons Salt 1/2 Teaspoon Oregano -- crumbled 1/4 Teaspoon Red pepper 1/4 Teaspoon Ground cumin 8 Ounces Tomato sauce 1. Pick over beans and rinse well. Combine beans and water in a large kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour then pour into slow cooker. 2. Brown salt pork in a large skillet; remove with a slowtted spoon to cooker; saute onion, garlic and green pepper in pan drippings; remove with slotted spoon to cooker. Brown beef, a few pieces at a time in pan drippings; remove to cooker with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce. Add mor
e water, if necessary to bring liquid level above beans. 3. Cook on low for 10 hours or on high for 6 hours, or until beans are tender.
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