Eat from the Pantry month was a great success! We cleared cabinet space, came up with new recipes, and most importantly, didn't have to drive to the store before, during, or after the January snow storms to buy groceries. Woohoo!
One of my successes from this exercise, is creating this Mexican Beef and Bean recipe for the slow cooker. I had not quite enough leftover roast beef for a full second meal, more dried beans in the kitchen and pantry than I thought I had, and a dehydrated bell pepper from a holiday relish tray. We were in the mood for something a little spicy so I decided it was high time I got these kids together for dinner. I'm glad I did!
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When I cook with dried beans and/or dehydrator experiments I usually use an electric slow cooker because it stares at me from the kitchen counter, begging me to put it to work. If that's not your thing, you can also make this recipe in a nonelectric
Wonderbag slow cooker (learn about mine here) (aff) if you use canned or soaked and softened dried beans.
Mexican Beef and Beans Recipe