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Beef and Beans

 Beef and Beans
"This deliciously spicy steak and beans over rice will have family and friends asking for more," assures Marie Leadmon of Bethesda, Maryland. "It's a favorite in my recipe collection."
8 ServingsPrep: 10 min. Cook: 1-1/2 hours


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


  • Cut steak into thin strips. Combine mustard, chili powder, salt if
  • desired, 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.
Nutritional Facts: One 1-cup serving (prepared with no-salt-added tomatoes and low-sodium bouillon and without salt; calculated without rice) equals 215 calories, 116 mg sodium, 53 mg cholesterol, 20 gm carbohydrate, 25 gm protein, 4 gm fat. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.