 |
Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
|
This is so easy to fix, and has a different taste from the traditional ham & beans. I got this from a SW cook book and wasn't sure about fixing it, but hubby wanted me to try it. We've had it several times, cooked both in the oven and crockpot. The crockpot suites me best. One of those throw it in and forget about it meals! I serve it with mexican cornbread and because there are only 2 of us, serve it the next day and add fried potatoes. My hubby is originally from Tucson and this is one of his favorite meals. Also, I have good luck with freezing leftovers. If you like beans and roast, you must try this! I haven't made it with navy beans, but believe it would still be good. You can use hot peppers to spice it up, or leave them out, or use mild like I do. Ingredients:
3 -4 lbs roast (i use chuck) |
2 -3 cups uncooked pinto beans (i use 3) |
1 cup diced tomato (could use rotel tomatoes) |
1 cup chopped canned green chili (i use mild) |
1 (8 ounce) can tomato sauce |
1 medium diced onion |
salt and black pepper, to your taste |
Directions:
1. Place roast in crockpot and pour beans on top of roast.
2. pour tomatoes, sauce and chilies on top of beans.
3. place diced onions on top.
4. Add enough water to cover all and salt& pepper.
5. put on the lid and cook in crockpot at least 7-8hrs, until roast is tender and beans done.
6. I never stir it during the cooking time.
7. Note: this may be cooked in the oven at 250 degrees for 12 hrs.
8. Perfect to cook overnite!
9. Also, I soak the beans overnite or several hours before cooking in cold water.
|
|