Description
Discover the secrets to a hearty Slow Cooker Pinto Beans Green Chile and Beef recipe. Perfect for cozy nights, learn tips for flavorful, tender beans every time!
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 prior to preparing the dish, put the pinto beans into the slow cooker.
2. Submerge them in several inches of water.
3. Leave the slow cooker off and let the beans soak in the water overnight.
4. In the morning, drain the water from the beans.
5. Heat a large skillet over medium-high heat and add the vegetable oil.
6. When the oil is hot, brown the beef chuck roast on all sides, then set it 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 the non-alcoholic beer to the slow cooker and mix well.
9. Place the browned beef into the slow cooker.
10. Cover and cook on LOW for 10 hours without lifting the lid.
11. After the cooking time, take out the bay leaves and throw them away.
12. Remove the chuck roast, shred it, discard the fat, and set the meat aside for a moment.
13. Remove excess fat from the beans by placing paper towels on top, then quickly lifting them off. Discard the paper towels.
14. Transfer about 1 cup of beans and some broth to a small bowl, mash them with a fork or potato masher, and return them to the slow cooker.
15. Put the shredded meat back into the slow cooker and mix everything together.
16. Add salt to taste.
17. Serve with tortilla chips and shredded Monterey Jack cheese.
Notes
1. For a spicier kick, increase the amount of cayenne pepper slightly, but start with just a pinch to avoid overpowering the dish.
2. If you prefer a thicker stew, mash more than just 1 cup of the beans before returning them to the slow cooker.
3. To enhance the flavor, sear the beef chuck roast thoroughly to develop a rich, caramelized crust before slow cooking.
4. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to maintain the texture.
