Serves 1
Directions
- 1Slice the beef chuck into big chunks.
- 2Generously season every piece of beef on every side.
- 3Sear the beef chunks in a pan.
- 4Add a handful of onions, a bay leaf, and a cinnamon stick to the beef in the pan.
- 5Submerge the beef and other ingredients in beef stock.
- 6Cook the beef until it falls apart.
- 7Wash pinto and cannellini beans.
- 8Add corn, chopped bell pepper, and cucumber to the beans.
- 9Dress the bean mixture with lime, oil, and salt.
- 10Shred the cooked beef.
- 11Serve a pile of shredded beef on a bed of yellow rice.
- 12Add a splash of broth to the beef and rice.
- 13Top with plenty of the bean salad.
- 14Finish with some cilantro lime salsa.
Ingredients
- Beef chuck
- Seasoning
- Onions
- Bay leaf
- Cinnamon stick
- Beef stock
- Pinto beans
- Cannellini beans
- Corn
- Bell pepper
- Cucumber
- Lime
- Oil
- Salt
- Yellow rice
- Cilantro lime salsa
Equipment
Cutting boardPanBowlTongsSieveMeasuring cup
Tips
- You can pressure cook, slow cook, or cook on the stovetop.
- The bean salad is nutrient and fiber dense and will last in your fridge all week.
- Your meat is ready when it starts to fall apart.
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