Southwestern Beef & Beans

This is the kind of meal that fills the whole house with the smell of something incredible while you go about your day.

Dried pinto beans soak overnight, then go into the slow cooker with cubed beef chuck, browned salt pork, red chili pepper, tomato paste, and a backbone of cumin seeds, chili powder, and marjoram. Ten hours on low and those beans turn creamy while the beef falls apart at the touch of a fork.

No babysitting, no stirring, no stress. Just a pot of Southwestern comfort waiting when you walk through the door.

Pro Tips

• Don’t skip the overnight bean soak. It cuts cooking time and gives you evenly tender beans.
• Brown the salt pork first to render out the fat and build a smoky flavor base.
• Serve over cornbread or with warm flour tortillas and a dollop of sour cream.
• This freezes beautifully. Make a double batch and stash portions for busy weeks.