© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Better Homes and Gardens
1 cup dry red beans or dry kidney beans
1 tablespoons olive oil
2 pound boneless beef chuck, cut into 1 inch cubes
1 large onion, coarsely chopped
1 14 ounce can beef broth
1 or 2 chipotle chile peppers in adobo sauce, finely chopped, plus 2 teaspoon. adobo sauce
2 teaspoon dried oregano, crushed
1 teaspoon ground cumin
½ teaspoon salt
1 14 ½ ounce can diced tomatoes with mild chilies
1 15 ounce can tomato sauce
¼ cup snipped fresh cilantro
1 medium red sweet pepper, chopped
Rinse the beans. Place the beans in a large saucepan or Dutch oven. Add enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour.
In a large skillet heat the oil over medium-high heat. Cook half of the beef and the onion over medium-high heat until mixture is lightly browned. Transfer to a 3 ½ or 4 quart crockery cooker. Repeat with remaining beef. Add the broth, chipotle peppers and adobo sauce, oregano, cumin, salt, undrained tomatoes, and tomato sauce to the cooker; stir to combine. Drain and rinse the beans and stir into cooker.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Spoon into mugs or bowls. Top with cilantro and sweet pepper.
Prepare beans as above except use a 4 to 5 quart Dutch oven. Drain and rinse beans; set aside. Brown the beef and onion except use the Dutch oven. Return all meat to pan. Add the broth, chipotle peppers and adobo sauce, oregano, cumin, salt, undrained tomatoes, tomato sauce, and beans. Stir to combine. Bring to a boil and educe heat. Simmer, covered, for 1 ½ to 2 hours or until meat and beans are tender. Serve as directed above.