Siesta Roast N' Beans

"This is so easy to fix, and has a different taste from the traditional ham & beans. I got this from a SW cook book and wasn't sure about fixing it, but hubby wanted me to try it. We've had it several times, cooked both in the oven and crockpot. The crockpot suites me best. One of those throw it in and forget about it meals! I serve it with mexican cornbread and because there are only 2 of us, serve it the next day and add fried potatoes. My hubby is originally from Tucson and this is one of his favorite meals. Also, I have good luck with freezing leftovers. If you like beans and roast, you must try this! I haven't made it with navy beans, but believe it would still be good. You can use hot peppers to spice it up, or leave them out, or use mild like I do."
 
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Ready In:
8hrs 10mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Place roast in crockpot and pour beans on top of roast.
  • pour tomatoes, sauce and chilies on top of beans.
  • place diced onions on top.
  • Add enough water to cover all and salt& pepper.
  • put on the lid and cook in crockpot at least 7-8hrs, until roast is tender and beans done.
  • I never stir it during the cooking time.
  • Note: this may be cooked in the oven at 250 degrees for 12 hrs.
  • Perfect to cook overnite!
  • Also, I soak the beans overnite or several hours before cooking in cold water.

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Reviews

  1. Peppermint, This was fabulous. Already I am making plans with the leftovers for future breakfasts with a tortilla and scrambled egg. Also, bread & butter to dip into the sauce and scoop up the beans will be good too. The taste is simple and delicious. Thank you for sharing.
     
  2. We had these delicious beans for dinner tonight served over whole wheat cornbread. Yummy! I used a home-canned pint jar of beef roast with the liquid, 2 C pinto beans, 1 can of Rotel, 1 can tomato sauce, and 2 T dry onions and a bit of water. Just prior to being done, I ended getting involved in some yard work and forgot about it. Ended having to add a bit of some tomato juice I had in the fridge and bit more water so there was some liquid. Point is that even though I let it cook too long, it was an easy fix and still delicious. Loved that I can make this and the whole wheat cornbread all from pantry foods.
     
  3. The flavor was certainly tasty:). Our only problem was that with only 2 people, the baby isn't quite ready for this, to feed we ran out of ideas on how to eat this all. I think it's a great option for 4+ person family to eat roast in a different preparation.
     
  4. This has become our favorite recipe for roast and for beans! The first time I made this, I had some frozen chopped green chiles from New Mexico and I cooked it in the oven all day. OMG....it was to die for! I have since had to make it with canned green chiles since that was all I had. I have to tell you, it was not the same, but it is still very good. I can't wait for another trip to New Mexico so that I can stock up on frozen chiles!
     
  5. This was very good and totally different. Thank you
     
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Tweaks

  1. What a fantastic recipe for crockpot beef. I've never cooked roast beef and dry pinto beans together before, but it won't be the last. My biggest problem with it was the length of time it took to cook even though I preboiled/soaked the pinto beans before adding them to the crockpot with the roast. I suspected that that would be the case, so I removed the roast when it tested done to my liking after about 6 hours. I didn't want the meat to be so tender it fell apart, just very tender and it was. I continued to cook the beans until they were done then returned the roast to the crockpot long enough to heat it through. I served it with flour tortillas, Mexican rice, pico de gallo, and sour cream. Everybody at the table enjoyed this meal tremendously, and I will definately make it again. If I weren't feeding children, I'd have added an additional 4 oz. can of green chilis (I only used one). I did use mild Rotel tomatoes with green chilis instead of regular canned, diced tomatoes. Again if I'd had my way, I'd have added the spicier version of Rotel. I'd have also chopped at least one jalapeno pepper into it (I love spicy food) but the rest of the family wouldn't eat it if I made it to my liking; so sad! I did use a 2.5 lb. boneless chuck roast and 3 cups of uncooked pinto beans. I also added 2 tsp. of chopped garlic, I think next time I will increase the garlic and lastly, I added about 2 tsp. of beef boullion granules to the beans. Thanks so much peppermintkitty for sharing your super recipe.
     

RECIPE SUBMITTED BY

I am retired and live in Oklahoma. We use to raise scottish terriers, but now just enjoy having 3..one of which is a rare wheatland scotty. We have 2 grown daughters and my oldest has my grandson & granddaughter. Katy is almost 13 now, and I love and cherish the time she spends with me. My youngest dd is FINALLY having a baby,,a little girl due on April 1 '05. We are very excited! Hubby and I love taking out our pontoon boat every chance we get...we love to fish, but I'm happy just to be out on the water :) I love all kinds of cookbooks, especially southwest and cooking for two meals. Of course Zaar is the best recipe site on the net! I've started copying zaar recipes for my granddaughter and she says she'll never be able to make them all :) My hobbies include my dogs,,grandkids, painting art hobbies, and most crafting...love garage sales too!! I really love working outside in my gardens, but health and "old bones" keep me from it more than it used to. My hubby and I love to travel and also fish. I have used this site for awhile now and I'm embarrassed I haven't shared more of mine. Guess I've been busy making yours! When I have a question, the members here are so friendly, helpful and very quick to answer back! Of course, you've figured by now I love to talk!! I have to say my love for cooking comes from my mom. She is one of those cooks that just gets into the kitchen and starts cooking with no recipes and everything she makes is wonderful! She's about the best "all around cook" I know! I'd like to think I "inherited" some of her cooking intuition :) But getting close to 80 (sorry mom, but you sure don't look it) she cooks circles around me!
 
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