Prep 10 mins
Cook 8 hrs
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.
- 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
- Place roast in crockpot and pour beans on top of roast.
- pour tomatoes, sauce and chilies on top of beans.
- place diced onions on top.
- Add enough water to cover all and salt& pepper.
- put on the lid and cook in crockpot at least 7-8hrs, until roast is tender and beans done.
- I never stir it during the cooking time.
- Note: this may be cooked in the oven at 250 degrees for 12 hrs.
- Perfect to cook overnite!
- Also, I soak the beans overnite or several hours before cooking in cold water.
Peppermint, This was fabulous. Already I am making plans with the leftovers for future breakfasts with a tortilla and scrambled egg. Also, bread & butter to dip into the sauce and scoop up the beans will be good too. The taste is simple and delicious. Thank you for sharing.
We had these delicious beans for dinner tonight served over whole wheat cornbread. Yummy! I used a home-canned pint jar of beef roast with the liquid, 2 C pinto beans, 1 can of Rotel, 1 can tomato sauce, and 2 T dry onions and a bit of water. Just prior to being done, I ended getting involved in some yard work and forgot about it. Ended having to add a bit of some tomato juice I had in the fridge and bit more water so there was some liquid. Point is that even though I let it cook too long, it was an easy fix and still delicious. Loved that I can make this and the whole wheat cornbread all from pantry foods.
The flavor was certainly tasty:). Our only problem was that with only 2 people, the baby isn't quite ready for this, to feed we ran out of ideas on how to eat this all. I think it's a great option for 4+ person family to eat roast in a different preparation.