Southwest Beef Shanks Black Beans Recipes

SOUTHWEST BEEF SHANKS & BLACK BEANS

Steps:

• 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.

SOUTHWEST STEAK AND BEANS

Steps:

• Trim excess fat from the flank steak.
• Spray a ​4-quart slow cooker with nonstick cooking spray or line it with a cooking bag specially made for crock pots.
• Place the onions and garlic in the bottom of the prepared slow cooker and top with the steak.
• Mix the salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat.
• Top everything with the drained black beans.
• Cover the slow cooker and cook on low for 6 to 8 hours until meat is tender.
• Remove the meat from the slow cooker and cover it. Let stand for 10 minutes, then slice into thin strips against the grain.
• Meanwhile, turn heat on the crock pot to high.
• Return the beef to the slow cooker along with sliced peppers and any juices that may have come from the meat.
• Cover the slow cooker and cook on high for 30 minutes, until the peppers are tender. Stir the food gently but thoroughly and top with green onion; serve immediately with the rice. You could also use this mixture to make Fajitas.

ROUND 2 RECIPE - SOUTHWEST BEEF AND BLACK BEAN CHILI

Steps:

• Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot.
• For Pot Roast:
• Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
• For Roasted Root Vegetables:
• One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.

SOUTHWESTERN BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.

SOUTHWEST BEEF STEW

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.

QUICK SOUTHWESTERN BLACK BEANS

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add the onions and sauté for 4 minutes, or until soft.
• Add the garlic, chili powder, and cumin and sauté for 1 minute.
• Stir in the beans and water (and cilantro if using dried).
• Cook, stirring occasionally, for 5 minutes, or until the beans are heated through and most of the liquid has evaporated.
• Remove from heat and stir in the cilantro (if using fresh) and lime juice.

SOUTHWESTERN BLACK BEAN STEW

Steps:

• In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
• In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.

BEEF SHANKS WITH BEANS RECIPE - (3.7/5)

Steps:

• In slow cooker stir together all ingredients except carrots and navy beans. Cook on high for 4 to 6 hours, low for 10 to 12 hours or until beef Is fork tender. Just before serving, stir in carrots and beans. Cover; continue cooking. stirring occasionally, until beans are heated through (6 to 8 minutes). If desired, remove meat from bones; discard bones. Return meat to bean mixture. To serve, ladle into bowls. 6 servings. Note: 1/4 teaspoon dried crushed rosemary can be substituted for 1 teaspoon chopped fresh rosemary.

SOUTHWESTERN BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
• In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
• Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
• Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.

SOUTHWEST BLACK BEAN DIP

Steps:

• In medium bowl, stir together tomatoes, black beans, chipotle chiles, red onion, half of the cheese, the cilantro, lime juice and sea salt. Transfer to serving bowl; garnish with remaining cheese and pepitas.
• Serve with chips.