Ingredients for Arizona Chuck Wagon Beans
- 1 pound dried pinto beans
- 8 cups water (plus more if needed)
- 4 ounces salt pork
- 1 medium onion
- 2 cloves garlic
- 1 green bell pepper
- 1 pound beef stew meat
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1 (15 ounce) can tomato sauce
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How to Make Arizona Chuck Wagon Beans
- Pick over 1 pound of dried pinto beans and rinse thoroughly.
- Combine rinsed beans with 8 cups of water in a large kettle.
- Bring to a rolling boil over high heat.
- Reduce heat to low, cover, and simmer for 2 minutes.
- Remove from heat and let stand, covered, for 1 hour.
- Transfer the beans to your slow cooker.
- In a large skillet, brown 4 ounces of salt pork over medium heat.
- Remove salt pork with a slotted spoon and add to the slow cooker.
- Sauté 1 medium onion, 2 cloves garlic (minced), and 1 green bell pepper (chopped) in the remaining fat from the salt pork until softened.
- Add sautéed vegetables to the slow cooker.
- Brown 1 pound of beef stew meat, a few pieces at a time, in the skillet until browned on all sides.
- Add browned beef to the slow cooker.
- Stir in 1 teaspoon salt, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, 1 teaspoon ground cumin, and 1 (15-ounce) can of tomato sauce.
- Add more water if necessary to ensure the liquid level is above the beans.
- Cook on low for 10 hours or on high for 6 hours, or until beans are tender and the flavors have melded.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
12g
Fat
36g
Carbs
8g
