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.