1 cup dry kidney beans
1 cup dry cranberry beans
Drain and rinse beans and place in crock pot with just enough water to cover beans. Add 1 pound of beef, cubed. Make sure it’s covered with water.
Set on High and let cook for about an hour.
Add a 29 oz can of home style vegetables
a 14.5 oz can of diced tomatoes.
Season with basil and oregano.
Let cook for another 2 hours.
Add four beef bouillon cubes, crushed and mixed with juice from cooking pot.
Stir broth into the pot.
Add 1 cup of cooked rice. Stir well.
Let cook about an half hour more.
Makes about seven servings.