Ingredients

2 lb. Round Steak, cubed into 1/2 inch to 1 inch pieces
1 can (15.5 oz.) Black Beans
1 can (15.5 oz.) Dark Red Kidney Beans
1/3 med. green pepper, diced
2 Tbl. mild pepper rings (yellow banana peppers), diced
1 can (28 oz.) crushed tomatoes
2 cups beef broth (can be made from cut out bone and a dash of salt)
1 Tbl. brown sugar
1 rounded Tbl. of Green Sofrito (homemade is best but store bought will do)
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1/2 tsp. onion powder
1 tsp. dried cilantro (if fresh, 1 Tbl. chopped)
2 Tbl. chili powder
1 Tbl. Taco seasoning
1/2 Adobe seasoning
1 env. of Sazon w/achiote
bacon grease / butter / olive oil

4 cups cooked white rice
Sharp cheddar cheese wedges

Instructions

Brown cubed steak in grease/oil. Place into Cuisinart Slow Cooker, set on high. Add both beans with liquid, crushed tomatoes, sofrito. Saute green and banana peppers in butter and add to slow cooker. While boiling the bone for the brother, mix sugar and all of the spices in a bowl so that they are evenly combined and add to slow cooker. Add broth. Leave on high for 2 1/2 hours (if you need to leave it longer, lower to low setting and leave up to 5hrs). Make at least 4 cups of white rice in Cuisinart Rice Cooker. Cut sharp cheddar into wedges and serve Steak Beans on a generous bed of White Rice.

Back To Top