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
Beef and Beans
Beef and Beans
Prep Time
10 min
Cook Time
6 hours 30 min
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 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 medium onion, chopped
- 1 teaspoon beef bouillon granules
- 1 can (16 ounces) kidney beans, rinsed and drained
- Hot cooked rice
Directions
- 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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