Slow cooker black bean beef and rice recipe
 This moreish beef dish uses a shortcut ready-made sauce that is made punchier with extra soy sauce and garlic. There’s no time-consuming pre-browning of the beef – just throw it all in the pot in the morning and leave it to cook to a smooth, ragù-like sauce. This recipe is part of a budget slow cooker meal plan for four. In March 2023, it was costed at an average total of £5.30 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. 250g/9oz beef mince170g/5¾oz sachet (or jar) black bean sauce 4 tsp soy sauce1 onion, finely chopped1 large garlic clove, crushedpinch chilli flakes, plus extra if spicier taste preferred (optional)220g/8oz green beans, trimmed and halved400g tin black beans, drained and rinsed15g/½oz fresh coriander, stalks and leaves roughly choppedfreshly ground black pepper350g/12oz long-grain (or basmati) rice, cooked, to serve 250g/9oz beef mince 170g/5¾oz sachet (or jar) black bean sauce 4 tsp soy sauce 1 onion, finely chopped 1 large garlic clove, crushed pinch chilli flakes, plus extra if spicier taste preferred (optional) 220g/8oz green beans, trimmed and halved 400g tin black beans, drained and rinsed 15g/½oz fresh coriander, stalks and leaves roughly chopped freshly ground black pepper 350g/12oz long-grain (or basmati) rice, cooked, to serve Method Roughly chop the beef mince and place in the slow cooker pot. Pour over the black bean sauce and soy sauce and use a wooden spoon to vigorously mix the beef into the sauce until it is fairly smooth with no big lumps. Stir in the onion and garlic and season with plenty of black pepper. Pour in 150ml/5fl oz water and add the chilli flakes, if using. Cover with the lid and cook on low for 4 hours.Stir in the green and black beans and cook for another 2–2½ hours until the green beans are soft and tender. Stir in most of the coriander.Serve the beef and beans mixture over the rice and garnish with the remaining coriander. Roughly chop the beef mince and place in the slow cooker pot. Pour over the black bean sauce and soy sauce and use a wooden spoon to vigorously mix the beef into the sauce until it is fairly smooth with no big lumps. Roughly chop the beef mince and place in the slow cooker pot. Pour over the black bean sauce and soy sauce and use a wooden spoon to vigorously mix the beef into the sauce until it is fairly smooth with no big lumps. Stir in the onion and garlic and season with plenty of black pepper. Pour in 150ml/5fl oz water and add the chilli flakes, if using. Cover with the lid and cook on low for 4 hours. Stir in the onion and garlic and season with plenty of black pepper. Pour in 150ml/5fl oz water and add the chilli flakes, if using. Cover with the lid and cook on low for 4 hours. Stir in the green and black beans and cook for another 2–2½ hours until the green beans are soft and tender. Stir in most of the coriander. Stir in the green and black beans and cook for another 2–2½ hours until the green beans are soft and tender. Stir in most of the coriander. Serve the beef and beans mixture over the rice and garnish with the remaining coriander. Serve the beef and beans mixture over the rice and garnish with the remaining coriander. Recipe tips Any leftovers can be frozen for up to 3 months.