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Beef and Beans

By: Marie Leamon

"'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.'"

Rate/Review | Read Reviews (10)

Prep Time:
10 Min

Cook Time:
6 Hrs 30 Min

Ready In:
6 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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 (14.5 ounce) cans diced tomatoes, undrained
1 medium onion, chopped
1 beef bouillon cube, crushed
1 (16 ounce) can kidney beans, rinsed and drained
Hot cooked rice

Directions

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 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.

Footnotes

Nutritional Analysis: 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.