Beef and Beans over Rice

Name: Beef and Beans over Rice
Prep time: 15 min
Cook time: 5 h 30 min
Total time: 5 h 45 min
Yield: Makes: 8 Servings
Cuisine: United States
Ingredients: 16-oz. can kidney beans, rinsed and drained; 1 medium onion, chopped; 2 14½-oz. cans low-sodium diced tomatoes; 1 beef bouillon cube, crushed; 1 Tbsp. chili powder; 1½ lbs. boneless round steak; 1 Tbsp. prepared mustard; ¼ tsp. black pepper; 1 garlic clove, minced; ½ tsp. salt, optional

Preparation info

Makes:
8
Servings

Difficulty
Easy
Ready in
6 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Robin Schrock Millersburg, OH

Ingredients

1½ lbs. boneless round steak
1 Tbsp. prepared mustard
1

Americas
United States
Main course
Light
Spicy
Gluten-free

Method

Cut steak into thin strips.
Combine mustard, chili powder, salt (if desired), pepper, and garlic in a bowl.
Add steak. Toss to coat.
Transfer to slow cooker. Add tomatoes, onion, and bouillon.
Cover. Cook on Low 5–7 hours.
Stir in beans. Cook 30 minutes longer.
Serve over rice.