Beefy Cabbage Bean Stew Recipe
- 1/2 pound lean ground beef (90% lean)
- 3 cups shredded cabbage or angel hair coleslaw mix
- 1 can (16 ounces) red beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 3/4 cup salsa or picante sauce
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- In a large skillet, cook beef over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain.
- Transfer meat to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 6-8 hours or until cabbage is tender. Yield: 6 servings.
Originally published as Beefy Cabbage Bean Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p17
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