Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 325.4
- Total Fat: 9.5 g
- Cholesterol: 92.1 mg
- Sodium: 405.5 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 5.9 g
- Protein: 33.8 g
View full nutritional breakdown of Double-Batch Crockpot Beef and Beans calories by ingredient
Double-Batch Crockpot Beef and Beans
Submitted by: 1TRULYBLESSEDIntroduction
I got this versatile, super-easy recipe from the November 1998 issue of Woman's Day magazine, modifying it to reduce the sodium (the nutrition info uses beans with salt added, but rinsing & draining the beans reduces the actual sodium content). Use half the batch for a meal tonight, and the other half for a different meal later -- it freezes beautifully! I got this versatile, super-easy recipe from the November 1998 issue of Woman's Day magazine, modifying it to reduce the sodium (the nutrition info uses beans with salt added, but rinsing & draining the beans reduces the actual sodium content). Use half the batch for a meal tonight, and the other half for a different meal later -- it freezes beautifully!Number of Servings: 8
Ingredients
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2.5 lbs stewing beef (chuck or round roast), cut in chunks
1 16oz can red kidney beans, rinsed and drained
1 16 oz can garbanzo beans, rinsed and drained
2 15 oz cans diced tomatoes, no salt added
1 tblsp Mrs. Dash Garlic & Herb blend
1/2 tsp pepper
Directions
Put all ingredients into a crockpot; stir to mix. Cover and cook on low for 8-10 hours or until beef is tender. Divide in half. Refrigerate up to 4 days or freeze in an airtight container up to 3 months.
To make 2 different meals from this recipe:
1.) Main-Dish Beef, Vegetable and Tortellini Soup
In a large saucepan, bring two 14.5 oz cans beef broth to a boil. Add 2 cups each frozen mixed vegetables and frozen cheese tortellini. Simmer 10 minutes or until vegetables and tortellini are tender. Stir in 12/ Double-Bath Beef & Beans (thawed, if frozen); heat through.
2.) 5-Minute Chili
In a large saucepan, heat 1/2 Double-Batch Beef & Beans (thawed, if frozen), two 14.5 oz cans Mexican-style diced tomatoes, 2 tsp chili powder and 1/4 tsp ground cumin until simmering. Serve, if desired, with sour cream, shredded Cheddar cheese, sliced black olives and sliced scallions.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user 1TRULYBLESSED.
To make 2 different meals from this recipe:
1.) Main-Dish Beef, Vegetable and Tortellini Soup
In a large saucepan, bring two 14.5 oz cans beef broth to a boil. Add 2 cups each frozen mixed vegetables and frozen cheese tortellini. Simmer 10 minutes or until vegetables and tortellini are tender. Stir in 12/ Double-Bath Beef & Beans (thawed, if frozen); heat through.
2.) 5-Minute Chili
In a large saucepan, heat 1/2 Double-Batch Beef & Beans (thawed, if frozen), two 14.5 oz cans Mexican-style diced tomatoes, 2 tsp chili powder and 1/4 tsp ground cumin until simmering. Serve, if desired, with sour cream, shredded Cheddar cheese, sliced black olives and sliced scallions.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user 1TRULYBLESSED.
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Very Good
