Arizona Meat And Beans In Crock-Pot

• 1 lb. navy or pinto beans
• 6 c. water
• 1/4 lb. salt pork, diced
• 1 c. onions, chopped
• 1 garlic clove, minced
• 1 green pepper, chopped
• 1 1/2 lb. boneless chuck, cubed
• 1 1/2 tsp. salt
• 1/2 tsp. oregano
• 1/4 tsp. crushed red pepper
• 1/4 tsp. cumin
• 1 (8 oz.) can tomato sauce

1. Soak beans overnight.
2. Brown salt pork in large skillet. Remove with slotted spoon to cooker.
3. Saute onions, garlic and green pepper.
4. In pan drippings, brown beef a few pieces at a time. Remove with slotted spoon to cooker.
5. Add salt, oregano, red pepper, cumin and tomato sauce to cooker.
6. Stir.
7. Add more water if necessary to bring liquid level above beans.
8. Cover.
9. Cook on low 190u0b0 to 200u0b0 for 10 hours.tr cook on high 290u0b0 or 300u0b0 for 6 hours or until beans are tender.

pinto beans, water, salt pork, onions, garlic, green pepper, boneless chuck, salt, oregano, red pepper, cumin, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37417 (may not work)