Add the ground beef and onion to a saute pan over medium-high heat and cook, occasionally stirring and breaking up the beef, until the beef is browned and the onion is softened, about 8 minutes.
Stir in the paprika, cumin, garlic, cayenne, and 1 tsp salt.
Pour 1 cup of the water into the pan then use a wooden spoon or spatula to scrape any stuck on bits from the bottom of the pan.
Transfer the contents of the pan into a large slow cooker.
Stir the beans and remaining 7 cups of water into the slow cooker with the beef mixture.
Place the lid on the slow cooker and cook, on LOW heat, for 7 to 8 hours or until beans are very tender.
Drain the contents of the slow cooker in a colander over a large pot, reserving any liquid.
Transfer the drained beans and beef back into the slow cooker.
Add about 1 cup of the reserved liquid back into the slow cooker then use a potato masher to mash and stir the beans until well mashed, creamy, and thickened, adding more of the reserved liquid until you come to a desired consistency.
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