Seeing this photo and reading the recipe, I had to make this. It's chilly here and it's time to really work up the slow cooker. It's is so filling and warms the soul.....
The beans are not available readily in my regular supermarket but I did find them. You can use a combination of red kidney, black, pinto and navy beans instead of these. The bag does have a spice mix, but feel free to use your own. It's designed to be use with leftovers but feel free to do your own thing. You can order a 3 pak from Hurst and enjoy free shipping if you can't find these beans in your market. I also ordered the Bacon and Bean which includes hubby's favorite, Great Northern Beans. Loads of flavor.
6 cups water (if you soaked overnight) or
8 cups water (if you didn’t soak the beans)
2 tsp beef bouillon
3 Tbsp dehydrated onion or 1 onion minced
2 tsp garlic powder
1 lb leftover roast beef
2 tsp salt
2 cups leftover beef gravy
2 Tbsp tomato paste
Leftover mashed potatoes
Salt and pepper
1. Soak beans overnight if you remember.
If not, rinse them and add to the slow cooker. Add in 8 cups of water if you
didn’t soak the beans and 6 cups water if you did soak the beans. Add in half
of the Hurst’s seasoning packet. Reserve the rest for later.
2. Add in bouillon, onion, garlic
powder, roast beef and salt.
3. Cover and cook on low for 8-12 hours,
or until beans are tender and roast is falling apart and easily
shreddable. Shred the meat, it really shouldn’t be hard to do this step.
4. Add in remaining portion of seasoning
packet, 2 cups of leftover beef gravy, tomato paste and then stir. Taste and
add salt and pepper as needed.
5. Warm up leftover mashed potatoes and
scoop into individual servings bowls. Ladle beef and bean mixture over the
mashed potatoes and enjoy.