Slow Cooking Thursday!

Don't forget to add your name to Mr Linky and a link back to your SCT post so others can come by and see your recipe too.

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.