Beef and Beans South of the Border (Recipe)

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.

Ingredients

1 (16 ounce) package dried small white beans or 1 1/4 cups dried small white beans and 1 1/4 cups dried small red beans, rinsed, drained, and picked over

4 cups very hot water

1 (28 ounce) can diced peeled tomatoes

1 (7 ounce) can diced green chiles

4 garlic cloves, crushed through a press

2 tablespoons ground cumin

2 tablespoons chili powder

4 teaspoons dried oregano

1 teaspoon ground coriander

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

1 1/2 to 2 pounds boneless beef top sirloin steak or boneless beef top round steak, trimmed of fat and cut into 1/2 inch cubes

Steps

1.  In a 5 to 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 hours longer, or until the beans and beef are tender.  Season with additional salt and pepper to taste.