Taste of Home
Beef and Beans
TOTAL TIME: Prep: 10 min. Cook: 6-1/2 hours
YIELD: 8 servings.
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
Ingredients
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1-1/2 pounds boneless round steak
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1 tablespoon prepared mustard
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1 tablespoon chili powder
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 garlic clove, minced
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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1 medium onion, chopped
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1 teaspoon beef bouillon granules
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1 can (16 ounces) kidney beans, rinsed and drained
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Hot cooked rice
Directions
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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.
Nutrition 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.
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