BEEF ROAST WITH PINTO BEANS
Make and share this Beef Roast With Pinto Beans recipe from Food.com.
Provided by That girl Mel
Categories Mexican
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place pinto beans in bottom of crock pot.
- Add rotel, green chile, spices and onion and mix.
- Place roast on top. Add water or beef broth to cover beans completely and about half of the roast. You may need to add more liquid during cooking so check periodically. Cook on high for 6 hours or until roast starts to fall apart and beans are done.
- Add salt and pepper to taste, then gently pull apart roast to desired size and serve like soup with warm flour tortillas.
- Do NOT add the salt before the beans are fully cooked or your beans will not get tender!
SOUTHWEST BEEF POT ROAST
The smell of a roast simmering in salsa will have your mouth watering for this flavorful meal. Bring on dinner!
Provided by BIWFD
Categories Entrée
Time 3h45m
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Heat oil in stockpot over medium heat until hot. Press cumin evenly onto all surfaces of beef roast. Place roast in stockpot; brown evenly. Pour off drippings.
- Season roast with salt and pepper; add salsa. Bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/2 hours or until roast is fork-tender.
- Remove roast; keep warm. Skim fat from cooking liquid. Stir in beans and corn, if desired; bring to a boil. Reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is slightly thickened.
- Carve roast into thin slices. Serve with bean mixture.
Nutrition Facts : Calories 280
SLOW COOKER POT ROAST WITH PINTO BEANS
Steps:
- Heat olive oil in a large skillet over medium heat and cook onion until softened.
- Rub the roast generously with seasonings and brown on all sides in the skillet.
- Add beef broth or water and bring to a simmer.
- Transfer the roast, onions, and broth to the slow cooker; cover and cook on low for 6 hours.
- Drain off liquids and add the beans and barbecue sauce; cover and cook for about 2 hours longer, or until the beef is tender.
Nutrition Facts : Calories 998 kcal, Carbohydrate 184 g, Cholesterol 0 mg, Fiber 54 g, Protein 60 g, SaturatedFat 1 g, Sodium 836 mg, Fat 7 g, ServingSize 8 servings, UnsaturatedFat 4 g
SOUTHWESTERN PINTO BEANS
Looking for a fiery side dish? Spice it up with these slow cooked Southwestern pinto beans.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 12h30m
Yield 7
Number Of Ingredients 12
Steps:
- Heat 4 cups water and the beans to boiling in 2-quart saucepan; reduce heat to low. Cover and simmer 2 hours.
- Drain beans. Mix beans, 1 cup water and the remaining ingredients except salt and tomato paste in 3 1/2- to 4-quart slow cooker.
- Cover and cook on low heat setting 10 to 12 hours or until beans are tender.
- Stir in salt and tomato paste. Cover and cook on low heat setting 15 to 30 minutes or until thoroughly heated. If bean mixture becomes too thick, stir in up to 1/4 cup hot water, 1 tablespoon at a time, until desired consistency.
Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 900 mg
SOUTHWEST PINTO BEAN SOUP
Make and share this Southwest Pinto Bean Soup recipe from Food.com.
Provided by littleturtle
Categories Clear Soup
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans for 2 hours, then drain.
- Combine beans with 3 quarts water, soup bones, onion, garlic, salt, spike seasoning, and bouquet garni.
- Bring to a boil, cover, and reduce heat to simmer.
- Let simmer for 80 minutes, then add the rice.
- Let simmer until ham and beans are tender and rice is cooked (40 minutes).
- Discard bouquet garni and bones.
- Cut up the meat and return it to the soup.
- Reheat and serve with flatbread.
Nutrition Facts : Calories 386.6, Fat 1.2, SaturatedFat 0.2, Sodium 796.2, Carbohydrate 74.6, Fiber 12.6, Sugar 2.5, Protein 18.8
CROCK POT MEXICAN ROAST & PINTO BEANS RECIPE - (3.8/5)
Provided by msippigrl
Number Of Ingredients 11
Steps:
- Pour the rinsed and drained beans in the bottom of a 6-qt. crock pot. Set aside. In a small mixing bowl, stir together the undrained Rotel tomatoes, chopped onion, and all the seasonings (including the bouillon granules). Pour mixture over the beans and give it a little stir. Lay the roast on top and season the surface with a little garlic salt, salt, and black pepper. Add enough water to cover beans and about half of the roast. (May need additional water during cooking.) Place the cover on the crock pot and cook on HIGH setting for 4 - 5 hours, or until roast falls apart and the beans are tender, adding more water as needed. Taste and adjust seasonings to your taste. Serve with plain tortilla chips or cornbread. Can be garnished with sour cream, salsa, etc., if desired. I served with a side of corn.
SOUTHWESTERN BEAN SOUP (CROCK POT)
Make and share this Southwestern Bean Soup (Crock Pot) recipe from Food.com.
Provided by Dreamer in Ontario
Categories Corn
Time 10h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine broth, beans, undrained tomatoes, corn, carrot, onion, chili peppers, chili powder, and garlic in a crock pot (3 1/2 to 4 qt size is best).
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
- Dumplings:.
- Stir together flour, cornmeal, baking powder, and pepper in a medium sized bowl.
- Mix together egg white, milk, and oil in a small bowl.
- Add to flour mixture and stir with a fork just until combined.
- Divide dumpling mixture into 6 mounds and drop on top of the bubbling soup.
- Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more (don''t give in to temptation to lift lid) or until a wooden toothpick inserted in center comes out clean.
- Serve in bowls with 1 dumpling for each serving.
Nutrition Facts : Calories 332.3, Fat 4.7, SaturatedFat 0.9, Cholesterol 0.7, Sodium 772.1, Carbohydrate 58.6, Fiber 12.8, Sugar 3.6, Protein 18
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