Beans (Slow Cooker)

Ingredients

Beans
• 2 cups pinto or maya coba beans, soaked overnight, drained and rinsed well
• 1/2 lb beef, in small cubes
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 1 stalk celery with leaves, chopped
• 1 carrot, chopped
• 1 bell pepper, seeded and chopped
• 1 cup chopped cilantro (stems and leaves)
• 1 jalapeno, chopped
• 1 bay leaf and/or a sprig of epazote if you have it
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 TBSP lard or extra virgin olive oil
• Beef broth
• Salt and pepper
Finishing Touch
• 2 TBSP lard or extra virgin olive oil
• 1 onion, finely chopped
• 1 clove garlic, chopped
• 1 (10 oz) can tomatoes and green chilies

Instructions

1. Place beans and all ingredients down to the broth in the slow cooker.
2. Add beef broth to cover the beans. When the beans are done, they should not have a lot of liquid.
3. Cover and cook on low for 8-10 hours or until beans are tender.
4. Add salt and pepper.
Finishing Touch
5. Heat lard or oil in a skillet.
6. Saute the onion and garlic until limp.
7. Add tomatoes and green chilies and cook for a couple minutes.
8. Add 1 cup of the cooked beans and mash with a masher until the mixture makes a heavy paste.
9. Stir this back into the beans and heat them through.
10. Serve with your favorite cornbread recipe and a salad. It just doesn't get any better than that!