Hello! This recipe for pinto beans and slow-cooked meat won’t disappoint. I didn’t go the chili route by seasoning this, I made a mild seasoning just to bring out the flavor of the beans and meat. I love homemade pinto beans, especially if they are creamy. When you cook pinto beans on the stove, they end up being creamy, because of the agitation the beans require from the stove. To achieve this creamy effect in the slow cooker, I take out a cup or more of beans after they are done cooking and put them in a bowl, mash them, re-mix them with the rest of the beans, problem solved!
If you plan to make these beans be sure to read that the pinto beans need to soak overnight, this will help the beans get nice and tender during the next day’s cooking. If you forget to soak them, it’s best to do a quick soak before adding the beans to the slow cooker, you can see how to do it.
2 pounds of roast beef
2 cups of raw, dried pinto beans
1 can of sliced or diced tomatoes
1 onion, chopped
cumin (a dash or two)
1 teaspoon garlic powder
1 teaspoon of chili powder
1 cup of water
How to do it:
In a slow cooker put 2 cups of raw pinto beans in the bottom, mix in a rotary can, then season the beans with cumin, garlic powder, some chili powder and chopped onion. Place the roast on top and season the roast again in the same way. Add water to cover the beans and around the roast. (It may be necessary to add water while cooking.) Turn the pot upside down and cook until the roast falls apart and the beans are ready. About 4 hours over high heat. Then switch to hot/low so that all the spices can simmer! Shred the asado and fill the tortilla with some beans. Add any filling you like and serve hot. It’s great with rice on the side. Great the next day even for breakfast with a fried egg on top and some sauce with an omelet to soak up the juices. Enjoy it.