BEEF AND BEANS
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
Provided by Taste of Home
Categories Dinner
Time 6h40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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 : Calories 185 calories, Fat 3g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 584mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
MAMMAK'S PINTO BEANS WITH GROUND BEEF
My mother made this recipe for pinto beans with ground beef for us as kids and I have used it many times in feeding my 4 boys. When the space shuttle fell, our small town filled up overnight with searchers for the space shuttle debris, and this is one of the recipes that I used to help feed the masses. It was a hit every time. We served it with cornbread and a side salad for a complete meal or over a bed of rice. My mom would top off a bowl of this with homemade sweet salsa. Yum!
Provided by mammak
Categories Main Dish Recipes
Time 11h20m
Yield 10
Number Of Ingredients 15
Steps:
- Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Heat a large skillet over medium-high heat. Cook and stir ground beef with vegetable blend and onion until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine the beef mixture and pinto beans in a large pot. Stir in chicken broth, tomatoes, bacon bits, Creole seasoning, garlic, salt, black pepper, cumin, mustard, and red pepper flakes. Add enough water to cover. Simmer until beans are tender, adding more water as needed, 3 to 4 hours.
Nutrition Facts : Calories 483.3 calories, Carbohydrate 64.2 g, Cholesterol 45.3 mg, Fat 10.3 g, Fiber 16.1 g, Protein 33.6 g, SaturatedFat 3.6 g, Sodium 1453.9 mg, Sugar 2.6 g
PINTO BEAN AND BEEF STEW
This savory pinto bean and ground beef stew is perfect for cilantro lovers. The combination of Mexican spices makes this a quick family favorite. Serve with cornbread.
Provided by Angela Naumann
Categories Soups, Stews and Chili Recipes Stews Beef
Time 9h50m
Yield 6
Number Of Ingredients 16
Steps:
- Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.
- Drain beans and add fresh water to cover. Bring to a boil; reduce heat and let simmer until beans are soft, 40 to 45 minutes.
- While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.
- Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.
- Add green onion, cilantro, and lime juice. Serve hot.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 30.2 g, Cholesterol 51.3 mg, Fat 12.5 g, Fiber 7.1 g, Protein 22.3 g, SaturatedFat 4 g, Sodium 1133.5 mg, Sugar 5.8 g
CROCK POT MEXICAN ROAST & PINTO BEANS RECIPE - (3.8/5)
Provided by msippigrl
Number Of Ingredients 11
Steps:
- Pour the rinsed and drained beans in the bottom of a 6-qt. crock pot. Set aside. In a small mixing bowl, stir together the undrained Rotel tomatoes, chopped onion, and all the seasonings (including the bouillon granules). Pour mixture over the beans and give it a little stir. Lay the roast on top and season the surface with a little garlic salt, salt, and black pepper. Add enough water to cover beans and about half of the roast. (May need additional water during cooking.) Place the cover on the crock pot and cook on HIGH setting for 4 - 5 hours, or until roast falls apart and the beans are tender, adding more water as needed. Taste and adjust seasonings to your taste. Serve with plain tortilla chips or cornbread. Can be garnished with sour cream, salsa, etc., if desired. I served with a side of corn.
SLOW COOKER POT ROAST WITH PINTO BEANS
Steps:
- Heat olive oil in a large skillet over medium heat and cook onion until softened.
- Rub the roast generously with seasonings and brown on all sides in the skillet.
- Add beef broth or water and bring to a simmer.
- Transfer the roast, onions, and broth to the slow cooker; cover and cook on low for 6 hours.
- Drain off liquids and add the beans and barbecue sauce; cover and cook for about 2 hours longer, or until the beef is tender.
Nutrition Facts : Calories 998 kcal, Carbohydrate 184 g, Cholesterol 0 mg, Fiber 54 g, Protein 60 g, SaturatedFat 1 g, Sodium 836 mg, Fat 7 g, ServingSize 8 servings, UnsaturatedFat 4 g
BEEF ROAST WITH PINTO BEANS
Make and share this Beef Roast With Pinto Beans recipe from Food.com.
Provided by That girl Mel
Categories Mexican
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place pinto beans in bottom of crock pot.
- Add rotel, green chile, spices and onion and mix.
- Place roast on top. Add water or beef broth to cover beans completely and about half of the roast. You may need to add more liquid during cooking so check periodically. Cook on high for 6 hours or until roast starts to fall apart and beans are done.
- Add salt and pepper to taste, then gently pull apart roast to desired size and serve like soup with warm flour tortillas.
- Do NOT add the salt before the beans are fully cooked or your beans will not get tender!
PINTO BEANS
Pinto beans without added fat or cholesterol. Very good if you are trying to lose weight or are watching your intake of cholesterol. Very good source of fiber
Provided by Bulldog
Categories Beans
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook pinto beans as directed on package.
- Add celery, carrots, onion and add chicken or beef boulion to taste.
Nutrition Facts : Calories 30.8, Fat 0.3, Sodium 63.4, Carbohydrate 6.4, Fiber 0.8, Sugar 1.4, Protein 1.8
TEXAS BEEF AND BEANS
A hearty beef and beans dish has Texas-sized flavor. Just put the ingredients in your slow cooker, press the button, and you're done until dinner time.
Provided by EatingWell Test Kitchen
Categories Healthy Pot Roast Recipes
Time 4h20m
Number Of Ingredients 10
Steps:
- Trim fat from roast. Place in a 3 1/2- to 4-quart slow cooker. Season with chili powder, cumin, oregano, and garlic powder. Top with onion, beans, tomatoes, and green chiles. Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours
- Just before serving, if slow cooker is on low, adjust the setting to high-heat. Remove roast and cut into 8 portions; return to mixture in slow cooker. Stir in barbecue sauce. Cover and cook about 5 minutes or until heated through.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 15.5 g, Cholesterol 58 mg, Fat 4.3 g, Fiber 1.1 g, Protein 23 g, SaturatedFat 1.4 g, Sodium 417.6 mg, Sugar 4.9 g
CHUCK WAGON BEEF AND BEANS
Chuck Wagon Beef and Beans is thick and hearty with barbecue sauce and fresh jalapeños. Make this easy, crowd-pleasing recipe for game day or any festive occasion.
Yield Serves 10-12
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350°F. In a Dutch oven brown bacon over medium heat. With a slotted spoon, remove bacon; set aside and discard excess fat from pan.
- Put Dutch oven back on the stovetop over medium heat. Brown ground chuck, stirring frequently for 5 minutes; stir in jalapeño and onion; spoon out and discard excess fat. Stir in barbeque sauce, ketchup, water, mustard and reserved bacon. Bring to a simmer then stir in beans.
- Put lid on Dutch oven, place in oven and bake for 45 minutes.
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