Beef And Bean Dinner Recipes

BEEF AND BEANS

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.

BEEF AND BEAN DINNER

Steps:

• Heat oven to 350°. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Place beef mixture in ungreased 3-quart casserole.
• Cook bacon in same skillet over low heat 7 to 8 minutes, turning occasionally, until crisp and brown. Drain on paper towels; cool and crumble.
• Stir beans, brown sugar, ketchup and Worcestershire sauce into beef in casserole. Top with bacon. Cover and bake 40 to 45 minutes or until hot and bubbly.

SPICY BEEF STEW WITH BEANS & PEPPERS

Steps:

• Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
• Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
• Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.

SOUTHERN GROUND BEEF AND BEAN SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell pepper and cook until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add in salsa, Greek seasoning, pepper, and salt. Cook and stir until well combined, 2 to 3 minutes. Stir in beans. Bring to a boil, reduce heat, and simmer to desired thickness, about 20 minutes. Add water if sauce becomes too thick.

BEEF AND BEAN SPROUT STIR-FRY

Steps:

• Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.
• Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside.
• Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.

QUICK 'N' EASY BEEF & BEAN BURRITOS

Steps:

• Preheat oven to 350 degrees.
• Heat a tablespoon or so of Olive Oil in skillet and add garlic and onion. Saute for a minute or two.
• Add ground beef and cook until browned; Drain.
• Stir in seasonings and tomato sauce over medium heat; Add refried beans and mix thoroughly.
• Generously spoon beef and bean mixture into floured tortillas, sprinkle with cheese, roll up and place seam side down in a lightly greased 8" x 8" square casserole dish.
• Spread any remaining filling on top and bake in oven for 20-25 minutes, or until heated through.
• Sprinkle remaining cheese on top a few minutes prior to removing from oven or immediately after removing from oven.
• Serve with sour cream, guacamole, hot sauce, etc.

BEEF AND BEAN DINNER

Steps:

• 1. Heat oven to 350°. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown drain. Place beef mixture in ungreased 3-quart casserole.2. Cook bacon in same skillet over low heat 7 to 8 minutes, turning occasionally, until crisp and brown. Drain on paper towels cool and crumble.3. Stir beans, brown sugar, ketchup and Worcestershire sauce into beef in casserole. Top with bacon. Cover and bake 40 to 45 minutes or until hot and bubbly.Joyce K. shares her Recipe "I looked for foods rich in iron, and this recipe is iron-rich. An added plus is that my family thinks it tastes great, too!"A NOTE from DR. GHOSHA great source of iron, this recipe can help replenish red blood cells if you have anemia. Because maintaining iron stores during cancer treatment is very difficult, a multivitamin supplement containing iron can be used to enhance your diet. NUTRITION FACTS: High in iron, folic acid, magnesium, potassium and vitamin A excellent source of fiber1 Serving: Calories 505 (Calories from Fat 135) Fat 15g (Saturated 6g) Cholesterol 55mg Sodium 1200mg Potassium 1410mg Carbohydrate 74g (Dietary Fiber 16g) Protein 34g % DAILY VALUE: Vitamin A 28% Vitamin C 6% Calcium 12% Iron 56% Folic Acid 46% Magnesium 32% DIET EXCHANGES: 4 Starch, 2 Lean Meat, 3 VegetableHelpful For These Side Effects: (n), (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BEEF & GREEN BEAN SKILLET DINNER

Steps:

• Cook ground beef and onion. Drain.
• Add all ingredients, salt & pepper to taste.
• If one can of tomato sauce is not enough add another one depends on how saucy you like it.
• Cover and cook until potatos are done.
• 1/2 an hour to 45 minute.

BEEF AND BEAN DINNER

Steps:

• 1. Heat oven to 350°. Cook beef and onion in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until brown drain. Place beef mixture in ungreased 3-quart casserole.2. Cook bacon in same skillet over low heat about 8 minutes, turning occasionally, until crisp and brown. Drain on paper towels cool and crumble.3. Stir beans, brown sugar, ketchup and Worcestershire sauce into beef in casserole. Top with bacon. Cover and bake 40 to 45 minutes or until hot and bubbly.1 SERVING: Calories 425 (Calories from Fat 110) Fat 12g (Saturated 4g) Cholesterol 40mg: Sodium 1020mg Carbohydrate 66g (Dietary Fiber 16g) Protein 30g o % Daily Value: Vitamin A 20% Vitamin C 4% Calcium 10% Iron 48% o Exchanges: 4 1/2 Starch, 2 Very Lean Meat o Carbohydrate Choices: 4 1/2together timeUse the slower pace of Sundays to plan a family dinner and set the table with all the trimmings. Then, when there's a more relaxed pace than the usual weeknight rush, everyone can be encouraged to use their best table manners.

BEEF AND BLACK BEANS WITH NOODLES

Steps:

• Cut green pepper into julienne strips about 1/8 inch thick; cut beef into strips 1/8 inch wide, 2 inches long and about 1/8 inch thick.
• Remove heads and tails from bean sprouts, and rinse.
• Mix cornstarch with a little chicken stock to make paste; then stir in remaining stock.
• Rinse black beans to remove salt; drain.
• Cook noodles in boiling water until tender, 1 to 2 minutes, depending on thickness of noodles. Drizzle with 2 teaspoons peanut oil.
• Heat 2 tablespoons peanut oil in a wok until it shimmers; stir-fry black beans, ginger and garlic for 30 seconds; add beef and green pepper and stir-fry until beef loses its color.
• Add bean sprouts and spring onion and stir-fry.
• Make a well in center and stir in chicken stock mixture and oyster sauce; stir-fry until mixture thickens slightly.
• Remove from heat and stir in drained noodles.