Beef and Beans


Classifications: Main Dishes

Qty Measure Ingredient


1 1/2 pounds boneless round steak

1 tablespoon prepared mustard

1 tablespoon chili powder

1/2 teaspoon salt, optional

1/4 teaspoon pepper

1 clove garlic, minced

2 14 1/2 oz cans diced tomatoes, undrained

1 medium onion, chopped

1 cube beef bouillon, crushed

1 16 oz can kidney beans, rinsed and drained

Hot cooked rice

Instructions: 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.



Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with no-salt-added tomatoes and low-sodium bouillon and without salt; calculated without rice) equals 2 lean meat, 1 starch, 1 vegetable; also, 215 calories, 116 mg sodium 53 mg cholesterol, 20 gm cargohydrate, 25 gm protein, 4 gm fat.

Serves: 8

Food Exchanges: