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Beef and Beans Recipe

Beef and Beans Recipe

"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."
TOTAL TIME: Prep: 10 min. Cook: 1-1/2 hours YIELD:8 servings

Ingredients

  • 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

Directions

  • 1. 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.