🌎 The World Cookbook

1 cup dried pinto beans, picked over, rinsed and drained
1½ cups low-sodium beef broth
1 bottle (12 oz.) bottle dark beer (I used Negra Modelo)
2 dried bay leaves
3½ – 4 pound boneless beef chuck roast, trimmed
Salt and freshly ground black pepper, to taste
8 cloves garlic
¾ cup packed fresh cilantro leaves
1 to 2 chipotle peppers in adobo sauce
1 to 2 tbsp. adobo sauce
3 tbsp. freshly squeezed lime juice
1½ tbsp. tomato paste
1½ tsp. ground cumin
1 tbsp. House Seasoning (see note below)
1 tbsp. chili powder
2 tsp. dried Mexican oregano
Cornbread, for serving

NOTE: To make House Seasoning for this recipe: combine 1 tsp. salt, 1 tsp. garlic powder, ½ tsp. onion powder, and ¼ tsp. black pepper. You will use the whole amount in place of the 1 tbsp. called for in this recipe.

Place the beans in the bottom of a large slow cooker. Pour in the beef broth and beer. Stir to combine and add the bay leaves. Generously season both sides of the roast with salt and pepper to taste, and lay the roast on top of the beans. In a blender or food processor, pulse the garlic and cilantro until they are minced. Add the chipotle peppers, adobo sauce, lime juice, tomato paste, cumin, House Seasoning, chili powder, and Mexican oregano and pulse until smooth. Spread half of the garlic-cilantro mixture over the top of the roast. Carefully flip the roast over and spread the remaining garlic-cilantro mixture on the other side. Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the roast and beans are tender. Transfer the roast to a platter and use a large spoon to skim any excess fat from the surface of the cooking liquids. Discard the bay leaves. Serve the roast with a side of beans and cornbread to soak up the juices from the beans.