Beef and Beans Recipe
Beef and Beans Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This deliciously spicy steak and beans over rice will have family and friends asking for more. It's a favorite in my recipe collection. —Marie Leamon, Bethesda, Maryland
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 6-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 6-1/2 hours

Ingredients

  • 1-1/2 pounds boneless round steak
  • 1 tablespoon prepared mustard
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1 teaspoon beef bouillon granules
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • Hot cooked rice

Directions

Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice. Yield: 8 servings.
Originally published as Beef and Beans in Quick Cooking March/April 1998, p45

Nutritional Facts

1 cup (calculated without rice): 185 calories, 3g fat (1g saturated fat), 47mg cholesterol, 584mg sodium, 16g carbohydrate (5g sugars, 5g fiber), 24g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

  • 1-1/2 pounds boneless round steak
  • 1 tablespoon prepared mustard
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1 teaspoon beef bouillon granules
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • Hot cooked rice
  1. Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice. Yield: 8 servings.
Originally published as Beef and Beans in Quick Cooking March/April 1998, p45

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cyberhippy User ID: 7681154 22501
Reviewed Mar. 27, 2014

"Very good! I did add a couple splashes of Tabasco and Worcestershire sauce and I thought it was fantastic!"

MY REVIEW
acooley User ID: 245858 22500
Reviewed Dec. 12, 2013

"This was delicious and so easy to make. I'm not sure why everyone is commenting on it being bland- we found it full of flavor! Served over rice, it was a hearty, filling, and tasty dinner."

MY REVIEW
VirginiaCountryGirl User ID: 5709345 50222
Reviewed Nov. 26, 2011

"idea is good but not much flavor"

MY REVIEW
cr_1295 User ID: 5888497 27360
Reviewed Nov. 18, 2011

"Very, very, very good, and it used up some of the beef we had in the freezer!!!"

MY REVIEW
Lucajb User ID: 3381826 23527
Reviewed May. 18, 2009

"Try adding some jarred banana peppers and some of the liquid from the jar, also add some

Mrs Dash Table Blend or for a little more kick, Lawry's seasoning salt. Sometimes we have to tweak the recipes to fit our family's taste."

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