Description
Discover the ultimate Crispy Cheese and Bacon Potatoes recipe! Learn how to create this delicious, savory dish to impress your guests and satisfy your cravings.
Ingredients
1 lb (454 g).dried pinto bean beans, see directions for soaking overnight
3 lb (1.36 kg) s.beef chuck roast
2 Tbsp (30 ml).vegetable oil
3 beef bouillon cubes
1 poblano pepper, diced
1 cup (240 ml) red onion, diced
2 tsp (10 ml).garlic, minced
2 bay leaves
1/2 tsp (3 ml).pepper
1 tsp (5 ml).dried oregano
1/4 tsp (1 ml).cumin
1/8 tsp (1 ml).cayenne pepper
1 cup (240 ml) non-alcoholic beer, can use additional water instead
4 cup (960 ml) swater
1/8 tsp (1 ml).salt, to taste; add at the end
Tortilla chips
Monterey Jack cheese, shredded
Instructions
1. The evening before you plan to prepare this dish, place the pinto beans into the slow cooker.
2. Submerge them with several inches of water.
3. Avoid turning on the slow cooker; allow the beans to soak in the water overnight.
4. The next morning, remove the water from the pinto beans.
5. Heat a large skillet over medium-high heat and add vegetable oil.
6. When the oil is hot, sear the beef chuck roast on all sides and set aside.
7. Place the beef bouillon cubes, diced poblano pepper, diced red onion, minced garlic, bay leaves, pepper, oregano, cumin, and cayenne pepper into the slow cooker with the drained beans.
8. Add the water and non-alcoholic beer, and mix well.
9. Place the browned beef in the slow cooker.
10. Cover and cook on the LOW setting for 10 hours without lifting the lid during the cooking process.
11. At the end of the cooking period, take out the bay leaves and discard them.
12. Remove the beef chuck roast, shred it, get rid of any fat, and set it aside for now.
13. To remove excess fat from the pinto beans, lay paper towels on top, then swiftly lift them off and discard.
14. Take about one cup of the beans and some broth into a small bowl, mash them with a fork or potato masher, and return them to the slow cooker with the rest of the beans.
15. Add the shredded beef back into the slow cooker and stir thoroughly.
16. Add salt according to your taste preference.
17. Serve with tortilla chips and shredded Monterey Jack cheese.
Notes
1. For a deeper flavor, sear the beef chuck roast until it’s deeply browned on all sides before adding it to the slow cooker.
2. If you prefer a thicker consistency, mash more beans or allow the mixture to cook uncovered for a while to reduce the liquid.
3. Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop.
4. A common mistake is lifting the slow cooker lid during cooking; this can significantly increase cooking time.
