Slow Cooker Mexican Beans
Elevate beans to a new and delicious flavor level with a punch of chilli powder and taco seasoning.
17 servings (1/2 cup each
1 (16 ounce) bag dried navy beans, sorted, rinsed
10 cups water
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can black beans, drained, rinsed
1 (11 ounce) can whole kernel corn with red and green peppers, drained
1 (1 ounce) package Old El Paso® taco seasoning mix
1/2 cup frozen small whole onions (from 1-pound bag)
1 teaspoon chili powder
In 4-quart Dutch oven, heat beans and water to boiling. Reduce heat to low. Cover; simmer 1 hour. Drain beans. In 3- to 4-quart slow cooker, mix beans and remaining ingredients.
Cover; cook on LOW heat setting 6 to 7 hours. Beans will hold on LOW heat setting up to 2 hours; stir occasionally.
Instead of black beans, try pinto, navy or red beans to give this recipe different color and texture.
Rinse canned beans thoroughly to remove the starchy liquid and excess salt, then drain completely.
The dried beans in this recipe are precooked to make sure they'll be tender after cooking in the slow cooker.
1 Serving: Calories 150 (Calories from Fat 5); Total Fat 1/2 g (Saturated Fat 0 g, Trans Fat 0 g); Cholesterol 0 mg; Sodium 320 mg; Total Carbohydrate 29 g (Dietary Fiber 9 g, Sugars 3 g); Protein 8 g