MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef and Beans South of the Border
 Categories: Beans, Beef, Crockpot, Chilies, Steak
      Yield: 8 Servings
 
     16 oz Dried small white beans;
           -rinsed, drained, picked over
      4 c  Water; very hot
     28 oz Can diced peeled tomatoes
      7 oz Can diced green chiles
      4 cl Garlic; crushed with a press
      2 tb Ground cumin
      2 tb Chile powder
      4 ts Dried oregano
      1 ts Ground coriander
      1 ts Salt
    1/4 ts Freshly ground black pepper
  1 1/2 lb Boneless beef top round or
           -sirloin steak; trimmed of fat,
           -cut into 1/2-inch cubes
 
  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.

  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. Cover and cook on the high heat setting 1
  hour. Reduce the heat to the low setting and cook, covered, 8 hour
  longer, or until the beans and beef are tender. Season with
  additional salt and pepper to taste.
  
  Recipe from The Best Slow Cooker Cookbook Ever by Natalie Haughton
  Source: http://www.foodwine.com
  Posted by Roberta Banghart
 
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