There is something mighty comforting about a slow cooker meal that asks almost nothing of you but still gives back a hearty supper. This beef and pinto bean bowl is the sort of plain, practical cooking many of us in the Midwest grew up around, where pantry beans, inexpensive beef, and a few trusty seasonings could feed a table well. It is a fine recipe for busy days, cold evenings, or any time you want a filling meal that tastes like it has been looked after all day.
Serve this with warm cornbread, buttered toast, or a pan of simple skillet biscuits to soak up the broth. A spoonful of chopped onion, a little shredded cheddar, or a dash of hot sauce on top fits right in, and if you want to stretch the meal further, set out a crisp green salad or some cooked rice on the side.
Slow Cooker 5-Ingredient Beef and Pinto Beans
Servings: 6
Ingredients
1 1/2 pounds beef stew meat
1 pound dried pinto beans, rinsed and picked over
1 medium yellow onion, chopped
1 can (14.5 ounces) diced tomatoes, with juice
4 cups beef broth
Directions
1. Rinse the dried pinto beans well and pick through them, discarding any stones or shriveled beans. Add the raw stew meat to the bottom of a 6-quart slow cooker, then dump the pinto beans evenly over the top.
2. Scatter the chopped onion over the beans, then pour in the diced tomatoes with their juice and the beef broth. Make sure the beans are mostly covered by liquid.
3. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the beans are tender and the beef is very soft. Give everything a good stir once the cooking time is up.
4. Ladle into bowls and serve hot. If you like, top with chopped onion, shredded cheese, or a little black pepper right at the table.
Variations & Tips
For richer flavor: If you have a few extra minutes, brown the stew meat in a skillet before adding it to the slow cooker. That little step gives the broth a deeper, roastier taste, though the recipe works just fine as a true dump-and-go supper.
Bean cooking tip: Dried beans need enough liquid and enough time to turn tender. If your beans are older, they may take longer, so check them before serving and add a splash more broth if the mixture looks too thick.
Make it a little heartier: Stir in a teaspoon of chili powder, a clove or two of minced garlic, or a chopped green pepper if you want a touch more personality without changing the spirit of the dish too much.
Leftover idea: Leftovers keep well in the refrigerator for up to 4 days and taste even better the next day. You can spoon them over rice, tuck them into tortillas, or thin them with a bit of broth for a soupier bowl at lunch.