Preparation:
Spread meat with mixture of garlic, pepper, salt, chili powder, and mustard. Cut into 1/2-inch wide strips. Place in slow-cooking pot. Cover with onion, bouliion cube, and tomatoes. Cover and cook on low for 6 to 8 hours. Turn control to high. Add beans and cook, covered, for 30 minutes. Serve on bed of rice. |
