Southwest Beef Shanks Black Beans Food

SOUTHWEST BEEF SHANKS & BLACK BEANS

Steps:

• In hot weather move the crock pot out to the shade of the patio table.
• Put everything through the Chipotle Chilie into crock pot, mix well.
• Work Beef Shanks down under the beans.
• Cover and cook on low heat for 9-10 hours.
• Remove Beef Shanks to a cooling rack.
• Skim fat from stew.
• Raise heat to high.
• Stir in Masa Harina, mix well.
• Add Hominy.
• Stir well.
• Trim meat from bones.
• cut into bite size pieces.
• Return to pot.
• Cook 20 minutes more.
• Let cool and chill overnight. Reheat to serve or may be frozen for later.
• Stir a bit of Key Lime zest & juice into each bowl just before serving.

SOUTHWEST BLACK BEAN BURGER SANDWICH

Steps:

• Be a dinnertime hero with this meal-in-a-sandwich that will win you applause. A black bean burger is topped with cheddar cheese, jalapeno pepper and olives, and then it's tucked into a bun along with salsa-and-ranch-dressed salad.
• 1. In small bowl stir together salad dressing and salsa. Toss with lettuce. Set aside.
• 2. Micro-cook veggie burger according to package directions, except after turning burger top with cheese, jalapeno pepper and olives. Continue micro-cooking according to package directions.
• 3. Top bun bottom with lettuce mixture and burger. Sprinkle with cilantro (if desired). Add bun top.

SOUTHWESTERN BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.

BEEF SHANKS WITH BEANS RECIPE - (3.7/5)

Steps:

• In slow cooker stir together all ingredients except carrots and navy beans. Cook on high for 4 to 6 hours, low for 10 to 12 hours or until beef Is fork tender. Just before serving, stir in carrots and beans. Cover; continue cooking. stirring occasionally, until beans are heated through (6 to 8 minutes). If desired, remove meat from bones; discard bones. Return meat to bean mixture. To serve, ladle into bowls. 6 servings. Note: 1/4 teaspoon dried crushed rosemary can be substituted for 1 teaspoon chopped fresh rosemary.

SOUTHWESTERN BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
• In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
• Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
• Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.

SOUTHWESTERN BLACK BEAN STEW

Steps:

• In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
• In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.

SOUTHWEST STEAK & BEANS (CROCK POT)

Steps:

• Trim excess fat from steak.
• Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak.
• Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat.
• Top with drained black beans.
• Cover slow cooker and cook on low for 7-9 hours until meat is tender.
• Remove meat from slow cooker and slice into thin strips against the grain.
• Turn heat to high and return beef to slow cooker along with sliced peppers.
• Cover and cook on high for 30 minutes, until peppers are tender.
• Serve with rice.

QUICK SOUTHWESTERN BLACK BEANS

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add the onions and sauté for 4 minutes, or until soft.
• Add the garlic, chili powder, and cumin and sauté for 1 minute.
• Stir in the beans and water (and cilantro if using dried).
• Cook, stirring occasionally, for 5 minutes, or until the beans are heated through and most of the liquid has evaporated.
• Remove from heat and stir in the cilantro (if using fresh) and lime juice.

SOUTHWEST BEEF STEW

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.