SLOW COOKER PINTO BEANS AND BEEF

SLOW COOKER PINTO BEANS AND BEEF 1 lb. dried pinto bean beans (see directions for soaking overnight) 3 lb. beef chuck roast cooking oil 3 beef bouillon cubes 1 poblano pepper, diced 1 cup diced red onion 2 tsp. minced garlic 2 bay leaves ½ tsp. pepper 1 tsp. dried leaf oregano ¼ tsp. cumin ⅛ tsp. cayenne pepper 1 cup beer (can use additional water instead) 4 cups water salt to taste (add at the end) For Serving: Tortilla chips Shredded Monterey Jack cheese Slow Cooker Size: 6-quart or larger The night before you are ready to cook this, add the pinto beans to the slow cooker. Cover with a few inches of water. Do not turn on the slow cooker, let the beans soak overnight in the water. In the morning drain the water off the pinto beans. In a large skillet set over medium-high heat, add a small amount of cooking oil. When the oil is hot, brown the chuck roast on all sides. Set aside for a moment while you add the other ingredients. Add the beef bouillon cubes, poblano pepper, onion, garlic, bay leaves, pepper, oregano, cumin and cayenne pepper. Pour over the water and beer, stir. Add in the browned beef. Cover and cook on LOW for 10 hours without opening the lid during the cooking time. When the cooking time is up, remove the bay leaves and discard. Remove the chuck roast, shred and discard fat. Set aside for a moment. Degrease the pinto beans by laying paper towels over the top of the beans, and pull up quickly. Discard the paper towels. Take about 1 cup of the beans and some broth out into a small bowl, using a fork or a potato masher, mash up those beans, add them back into the slow cooker with the rest of the beans. Add the shredded meat back in. Stir. Season with salt to taste. Serve with tortilla chips and shredded Monterey Jack cheese.