Chipotle Beans

• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 lb pinto beans, pre-soaked
• 12 lb beef shank, uncut
• 12 teaspoon ground pepper
• 2 chipotle chiles in adobo, seeded and finely chopped
• 2 teaspoons adobo sauce
• 2 teaspoons salt (to taste)
• 64 ounces water

1. Place water, beans, onions, garlic, salt, pepper, chipotles, adobo sauce and beef shank into large pot.
2. Bring to a boil.
3. Cover and simmer for 3 to 4 hours on the stove.
4. For SLOW COOKER follow the same steps and keep it on low for 8 hours.
5. I usually leave it over night.
6. Once the beans are cooked remove the beef shank and shred in a bowl using two forks.
7. Put the shredded beef back into the pot and mix.
8. ENJOY!
9. We serve ours over steam rice.

onion, garlic, pinto beans, beef shank, ground pepper, chiles, adobo sauce, salt, water

Taken from www.food.com/recipe/chipotle-beans-479459 (may not work)