Double-Batch Crockpot Beef and Beans


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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
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Introduction

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

    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.

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