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Export 20 ingredients for grocery delivery
Step 1
Season meat generously with salt and pepper. Heat oil in a large skillet over high heat until shimmering. Add the meat in a single layer (working in batches if necessary) and cook until well browned, about 4 minutes. Flip and cook until second side is well browned, about 3 minutes longer. Transfer meat to slow cooker.
Step 2
Add broth, crushed tomatoes, tomato paste, onion, red pepper, garlic, and cumin to slow cooker. Season with salt and pepper and stir to combine. Cook on low until tender, about 8 hours. Shred meat using two forks. Add olives and olive brine and stir to combine. Season to taste with salt and pepper if necessary.
Step 3
While meat is cooking, place beans and water in a large stockpot. Add bacon, bay leaves, and onion. Season gently and bring to a boil. Reduce heat to low and cook until beans are tender, about 2 1/2 hours. Stir periodically, and add additional water if needed while cooking. When beans are done, discard bay leaves, bacon and onion. Season to taste with salt and pepper.
Step 4
Sprinkle beef and beans with cilantro and serve with lime wedges and white rice.
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