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Beef and Beans

4.1 | 10 Reviews
Total Time:Prep: 10 min. Cook: 6-1/2 hours

By Taste Of Home Editorial Team

Recipe by Marie Leamon, Bethesda, Maryland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2023

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

TEST KITCHEN APPROVED

Beef and Beans

4.1 | 10 Reviews Add your review
Yield:8 servings
Prep:10 min
Cook:6 hours 30 min
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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
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Directions

  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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