Crockpot Arizona Beef Chuck Wagon Beans
1 lb. dried navy or pinto beans
6 cups water
1/4 lb. salt pork, diced
1 large onion, chopped
1 clove garlic, minced
1 large green bell pepper, chopped
1 1/2 lbs. chuck steak, cubed
1 1/2 tsp. salt, or to taste
1/2 tsp. oregano, crumbled
1/4 tsp. red pepper
1/4 tsp. ground cumin
8-oz. tomato sauce
Pick over beans and rinse well. Combine beans and water in a large kettle. Bring
to boiling; cover; cook 2 minutes. (Or soak over night.) Remove from heat and
let stand 1 hour then pour into slow cooker.
Brown salt pork in a large skillet; remove with a slotted spoon to cooker; sauté
onion, garlic and green pepper in pan drippings; remove with slotted spoon to
Brown beef, a little at a time in pan drippings; remove to cooker with slotted
spoon; stir in salt, oregano, red pepper, cumin and tomato sauce. Add more
water, if necessary to bring liquid level above beans.
Cook on LOW for 10 hours or on HIGH for 6 hours, or until beans are tender.