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Multicooker Mexican-Style Beef and Beans
Recipes
Multicooker Mexican-Style Beef and Beans
8 servings
1 hour, 30 minutes total (Active 15 minutes)

Ingredients

  • 1 beef oven roast (2–3 lb)
  • 2 teaspoons kosher salt
  • 2 tablespoons canola oil
  • ⅓ cup pickled jalapeño slices
  • 2 cups dry pinto beans
  • 4 cups water
  • 1 (10 oz) can diced tomatoes with green chilies
  • 8 oz diced fresh yellow onions
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • Sweet plantains (optional for serving)

Steps

    1. Preheat multicooker on SAUTÉ until hot. Cut beef into thirds and season with salt (wash hands). Place oil in multicooker; add beef and cook 6 minutes, turning occasionally, or until browned. Drain jalapeños.
    2. Stir in remaining ingredients. Place lid on multicooker and seal following manufacturer's instructions. Cook on HIGH 55 minutes or until beans are tender and beef is 210°F (for shreddable).
    3. Let pressure release naturally 10 minutes, then release remaining pressure following manufacturer's instructions. Shred meat, return to multicooker with beans. Serve with sweet plantains, if using.
Other Preparation Methods

      • Braise: Season 1 beef oven roast (2–3 lb) with salt and pepper. Place in large stockpot with 4 cups beef stock, 2 teaspoons chopped garlic, and 1 cup sliced onions. Cook 1 ½ hours on medium-low, then add 1 cup each sliced carrots, diced sweet potatoes, and diced parsnips. Cook 1 more hour or until meat is tender and 145°F.

    Amount per ⅛ recipe serving: Calories 440, Total Fat 12g, Sat Fat 3g, Trans Fat 0g, Chol 95mg, Sodium 690mg, Total Carb 35g, Fiber 11g, Sugars 2g, Protein 46g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 35%