28
TEX-MEX BEEF & BEANS
Serves 4–6
INGREDIENTS
1
½
cups dried red kidney beans, soaked
overnight
in cold water
2 tablespoons oil
1.3kg chuck steak cut into 5cm cubes
2 large onions, sliced
3 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons chilli powder
2 teaspoons dried oregano flakes
400g can diced tomatoes
½ cup beef stock
1 green capsicum cut into large pieces
Salt and freshly ground black pepper
Sour cream, guacamole, grated cheddar cheese
to serve
METHOD
1.
Drain beans and rinse well; drain again
and set aside.
2.
Press the SAUTÉ/SEAR button and
then the START/CANCEL button.
Heat removable cooking bowl
for 3 minutes with the lid on.
3.
Add a little of the oil and heat
for 1 minute.
4.
Add meat in batches and cook for
2–3 minutes or until just browned.
Remove and repeat with remaining
meat and oil.
5.
Add remaining oil and fry onion and
garlic until softened but not browned.
6.
Stir in spices, tomatoes, stock, capsicum
and soaked kidney beans and return
beef to removable cooking bowl.
7.
Press the START/CANCEL button
to end the sauté setting.
8.
Cover with lid. Press the SLOW COOK
HIGH BUTTON and then the
START/CANCEL button. Cook for
3–4 hours or select SLOW COOK LOW
setting for 5–6 hours.
9.
Shred beef with fork and return to dish.
Season to taste with salt and pepper.
Serve with a dollop of sour cream, guacamole
and grated cheese.
STARTER RECIPES FROM SAGE
®
