Ingredients
- 1 onion (chopped)
- 1 garlic clove (minced)
- 1 green pepper (chopped)
- 6 cups water
- 1 1/2 pounds chuck steak cubed
- 1 pound navy (dried)
- 8 ounces tomato sauce
- 1/4 pound salt pork (diced)
- 1 1/2 teaspoons salt
- 1/2 teaspoon oregano crumbled
- 1/4 teaspoon pepper (red)
- 1/4 teaspoon cumin (ground)
1. Pick over beans and rinse well. Combine beans and water in a large kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour then pour into slow cooker.
2. Brown salt pork in a large skillet; remove with a slowtted spoon to cooker; saute onion, garlic and green pepper in pan drippings; remove with slotted spoon to cooker. Brown beef, a few pieces at a time in pan drippings; remove to cooker with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce. Add more water, if necessary to bring liquid level above beans.
3. Cook on low for 10 hours or on high for 6 hours, or until beans are tender.
