Southwest Beef Shanks & Black Beans
- Ready In:
- 9hrs 30mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1 lb black beans, sorted and washed
- 2 yellow onions, coursely chopped
- 1 (28 ounce) can chopped tomatoes with juice
- 1 (7 ounce) can diced green anaheim chilies
- 6 garlic cloves, minced
- 2 cups beef broth (homade is best)
- 1 tablespoon cumin, freshly ground
- 1 teaspoon Mexican oregano (not as sweet as Mediterranean)
- 1⁄2 teaspoon kosher salt
- 1 smoked chipotle chile in adobo, finely minced (1 chili, NOT 1 CAN! If you don't like hot chilies it would be wise to experiment but do use a bit, t)
- 3 -4 lbs beef shanks, trimmed of fat
- 1⁄4 cup masa harina (if you can't find Masa Harina but do look for the Masa harina it's worth the effort.) or 1/4 cup yellow cornmeal (if you can't find Masa Harina but do look for the Masa harina it's worth the effort.)
- 4 key limes, juice of
- 4 key limes, zest of
- 1 (15 ounce) can hominy, drained and rinsed
directions
- In hot weather move the crock pot out to the shade of the patio table.
- Put everything through the Chipotle Chilie into crock pot, mix well.
- Work Beef Shanks down under the beans.
- Cover and cook on low heat for 9-10 hours.
- Remove Beef Shanks to a cooling rack.
- Skim fat from stew.
- Raise heat to high.
- Stir in Masa Harina, mix well.
- Add Hominy.
- Stir well.
- Trim meat from bones.
- cut into bite size pieces.
- Return to pot.
- Cook 20 minutes more.
- Let cool and chill overnight. Reheat to serve or may be frozen for later.
- Stir a bit of Key Lime zest & juice into each bowl just before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We love this recipe! We love black beans and beef shank, and to have both in one easy crockpot meal is incredible. It makes a huge pot. I didn't use the masa harina or yellow cornmeal or hominy, however. I freeze several meals for later. Once I added Mac'n'Cheese to a leftover portion. Once we ate it right out of bowls with Frito's Scoops. Thank you, Pierre Dance, for this oustanding recipe.
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.