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Beef and Black Bean Stew

2 pounds ground beef
2 large garlic cloves -- minced
1 medium onion -- chopped
1 can tomatoes - (large can) -- chopped
1 cup picante sauce
1 teaspoon ground cumin
Salt -- to taste
Freshly-ground black pepper -- to taste
1 can Mexicorn - (about 11 oz) -- drained
1 can black beans - (15 oz) -- rinsed, drained
1 bunch green onions with 3" of tops -- thinly sliced
1 tablespoon chopped fresh cilantro or flat-leaf parsley -- (optional)


In a large skillet, brown ground beef with garlic and onion; drain and transfer to the slow cooker. Add tomatoes, picante sauce, cumin, salt and pepper, corn, and black beans.

Cook on LOW 6 to 8 hours or on HIGH for 3 to 4 hours. Add green onions and cilantro or parsley, if using, during the last hour of cooking.

Top with grated cheese, guacamole, or sour cream, and serve with tortilla chips or cornbread.

This recipe yields 6 to 8 servings.

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