Skip to content
Menu
Crockpot Beefy Beans
Main

Crockpot Beefy Beans

8 h 30 minServes 8Nutri-Score B€€
from @goodvibescooking10 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • chuck roast (whole)Meat1.4 kg
  • pinto beans (sorted and rinsed)Pantry450 g
  • Anaheim chiles (chopped)Produce2 pieces
  • Roma tomatoes (chopped)Produce2 pieces
  • red bell pepper (chopped)Produce1 piece
  • onion (chopped)Produce1 piece
  • garlic (chopped)Produce6 pieces
  • chipotle sauce (small can)Pantry200 g
  • tomato bouillon (tablespoons)Pantry2 pieces
  • bay leaves (whole)Spices2 pieces
  • cumin (ground)Spices3 g
  • beer (one can)Beverages355 ml
  • beef brothPantry960 ml
  • queso fresco (crumbled, for serving)Dairy120 g
  • fresh cilantro (chopped, for serving)Produce15 g
  • tortillas (warmed, for serving)Bakery8 pieces

per serving

Nutrition

469kcal

Carbs
38 g
Proteins
38 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Colander

step by step

Method

  1. Clean the beans

    • Sort through the pinto beans, removing any stones, sticks or damaged beans.
    • Rinse the beans well under cold water and drain.
    Step 1

  2. Chop the vegetables

    • Chop the bell pepper, tomatoes, Anaheim chiles, onion and garlic.
    Step 2

  3. Load the slow cooker

    • Place the chuck roast in the slow cooker.
    • Add the clean beans and all the chopped vegetables.
    Step 3

  4. Add the seasonings and liquids

    • Add the chipotle sauce, tomato bouillon, bay leaves and cumin.
    • Pour in the beer and the beef broth.
    Step 4

  5. Cook on low

    • Cover the slow cooker and cook on low until the beans are tender and the beef falls apart.
    Step 5

  6. Shred the beef

    • Let the pot cool slightly, then shred the beef directly in the pot and stir to combine.
    Step 6

  7. Serve

    • Ladle into bowls and top with crumbled queso fresco and chopped cilantro.
    • Serve with warm tortillas.
    Step 7
Get Mezze