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Yield: 8 servings
1 lb dried pinto beans
6 c water
1/2 lb salt pork, cut up
1 lb chuck steak, 1-inch cubed
1 red chili pepper
1 medium onion, chopped
2 cloves garlic, minced
6 oz can tomato paste
1 1/2 tb chili powder
1 ts cumin seeds
1/2 ts marjoram
Soak beans in water overnight. Brown salt pork in skillet, drain
off fat in paper towels. In slow-cooking pot, combine soaked beans
(with water), browned pork and remaining ingredients. Cover and
cook 1 hour on high, reduce heat to low and cook an additional 8
to 9 hours.
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CROCKPOT SOUTHWESTERN BEEF AND BEANS