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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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I tried different combinations to make beans delicious without having to add lard or other fatty flavor enhancements. I ended up with beef but I try to put as little as possible. Try 1/2 lb to 1 lb of beef shank. Don't ask for it to be cut instead put the whole thing in the pot. I use pinto or black beans. They both are delicious. Feel free to adjust the water to your preference in consistency. My mother likes them really soupy, but my husband prefers them a bit on the dry side. When you re-fry these beans they are a great consistency for bean and cheese burritos. Ingredients:
1 medium onion, finely chopped |
2 garlic cloves, minced |
1 lb pinto beans, pre-soaked |
1/2 lb beef shank, uncut |
1/2 teaspoon ground pepper |
2 chipotle chiles in adobo, seeded and finely chopped |
2 teaspoons adobo sauce |
2 teaspoons salt (to taste) |
64 ounces water |
Directions:
1. Place water, beans, onions, garlic, salt, pepper, chipotles, adobo sauce and beef shank into large pot.
2. Bring to a boil.
3. Cover and simmer for 3 to 4 hours on the stove.
4. For SLOW COOKER follow the same steps and keep it on low for 8 hours. I usually leave it over night.
5. Once the beans are cooked remove the beef shank and shred in a bowl using two forks.
6. Put the shredded beef back into the pot and mix.
7. ENJOY! We serve ours over steam rice.
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