Thursday, November 12, 2009

Slow Cooking Thursday!

slowcooking

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Credit: Beauty that Moves


Santa Fe Beef and Beans


1 boneless beef roast, cubed/diced small. We use venison
2 cups salsa
1 1/2 cups cooked black beans (I cook big batches of beans and keep them in the freezer for easy use)
1 1/2 - 2 cups corn (from the freezer)
1 8oz can tomato sauce
3 cloves garlic, minced fine
2 Tablespoons sucanat or maple syrup
1 Tablespoons tamari/soy sauce
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 - 1/2 teaspoon sea salt, according to taste
shredded cheese for the table, cheddar or Mexican blend
a pot of cooked rice to serve it over


Place all ingredients into crock-pot and cook on low for 6 to 8 hours. Serve over brown rice and top with shredded cheese. To make this vegetarian, just skip the meat and double the beans! If I get home very close to dinner time, I put on a pot of white basmati rice for the quick cooking time, if I have enough time I make brown rice. I've also served this over egg noodles.


6 comments:

  1. It's been forever since I have been able to join in. It's nice to be back! This sounds so good. Thank you for sharing!

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  2. Sandra,

    Since the temps are falling here, this looks so yummy and warm. Like comfort food. Thanks for sharing this recipe with all of us.


    Love and Hugs ~ Kat

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  3. Oh this sounds sooo good. I'll definitely be trying this!

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  4. This sounds so good!!!

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  5. That sounds really good. I can't wait to try it.

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♥Sandra♥