San Pasqual Beef Shanks With Black Beans Recipe
San Pasqual Beef Shanks With Black Beans is a simple and delicious side dish recipe which cannot just escape your guest's attention in any party. Why don€™t you give it a try and let me know the experience.
Ingredients
1 (16-ounce) package dried black beans, rinsed and picked over
1 large onion, chopped
1 (28-ounce) can cut-up peeled tomatoes
1 (7-ounce) can diced green chiles
7 garlic cloves, minced
1 (14 1/2-ounce) can beef broth
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon salt
1 tablespoon diced canned chipotle chiles in adobo sauce
3 1/2 pounds beef shanks, trimmed of fat
1/4 cup masa harina
Grated zest and juice of 1 lime
1 (15-ounce) can hominy, drained
Directions
1. In a 6-quart electric slow cooker, combine the dried beans, onion, tomatoes with their liquid, green chiles, garlic, broth, cumin, oregano, salt, and chipotle chiles. Mix well. Add the beef shanks and push them down into the bean mixture.
2. Cover and cook on the low heat setting 9 to 10 hours, or until the beef and beans are tender.
3. Remove the beef shanks to a cutting board. Skim off any excess fat from the top of the beans. Increase the heat to the high setting and sprinkle the masa harina over the beans; mix to blend well. Stir in the lime zest, lime juice, and hominy. Remove the bones from the beef shanks and return the meat to the slow cooker. Cover and cook 15 minutes longer, until heated through.
2. Cover and cook on the low heat setting 9 to 10 hours, or until the beef and beans are tender.
3. Remove the beef shanks to a cutting board. Skim off any excess fat from the top of the beans. Increase the heat to the high setting and sprinkle the masa harina over the beans; mix to blend well. Stir in the lime zest, lime juice, and hominy. Remove the bones from the beef shanks and return the meat to the slow cooker. Cover and cook 15 minutes longer, until heated through.
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