Slow Cooker Pinto Beans with Green Chile and Tender Beef
Directions
- 1Place the dried pinto beans in the slow cooker.
- 2Cover with several inches of water and let them soak overnight without turning the cooker on.
- 3Drain and rinse the soaked beans, then return them to the slow cooker.
- 4Heat the oil in a large skillet over medium-high heat. Brown the beef on all sides, then set aside.
- 5Add the bouillon cubes, poblano pepper, green chile, onion, garlic, bay leaves, black pepper, oregano, cumin, and cayenne to the slow cooker with the beans.
- 6Pour in the beer and the water, stirring gently.
- 7Nestle the browned beef into the mixture, cover, and cook on low for about ten hours without lifting the lid.
- 8Remove and discard the bay leaves.
- 9Take out the beef and shred it with a fork.
- 10Skim excess fat from the beans using paper towels if needed.
- 11Scoop out about one cup of beans with some broth, mash until creamy, and stir back into the pot.
- 12Return the shredded beef to the slow cooker and season with salt to taste.
Ingredients
- 1 pound dried pinto beans
- 4 cups water
- 3 pounds beef sirloin
- 2 tablespoons vegetable oil
- 3 beef bouillon cubes
- 1 poblano pepper, diced
- 1 cup red onion, diced
- 2 teaspoons garlic, minced
- 2 bay leaves
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cumin
- 0.125 teaspoon cayenne pepper
- 1 cup beer (or additional water)
- to taste Green chile
- to taste Salt
- Tortilla chips
- Shredded Monterey Jack cheese
Equipment
slow cookerlarge skillet
Tips
- Chuck roast can replace sirloin for an even richer texture
- Mild canned green chiles work if fresh aren’t available
- Dark beer adds depth, but water keeps it simple
- Serve family-style with tortilla chips on the side and plenty of shredded cheese. This dish is also great spooned into bowls or wrapped in warm tortillas.
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