Spicy Beef & Bean Stew (slow cooker)
Soak 1 cup of dried beans in water overnight (I used white cannellini beans, but black beans or the original recipe suggested mayocoba beans).
The next morning, drain off bean soaking water. Put soaked beans in bottom of slow cooker.
Layer over the beans in the slow cooker pot:
2.5 pounds beef chuck, top round, or stew meat, cut into pieces
1 diced yellow or white onion
Sprinkle 1 TB cumin seeds (whole) and 1 TB oregano over the top. Optional add epazote leaves/sprig.
Puree in blender:
2 large tomatoes (or a can of tomatoes)
2 jalapenos (seeds removed)
4 cloves garlic
1 TB kosher salt
2 chipotles from can with adobo
Pour the puree over along with 1 C beef broth. Add water if needed.
Slow cook on low for 6-8 hours.
Serve hot over cooked rice, or with tortillas or cornbread and cheese.