Slow Cooker Mexican Beans
|Dried navy beans||16 Ounce, sorted, rinsed|
|Dried navy beans/Rinsed||16 Ounce, sorted|
|Water||10 Cup (160 tbs)|
|Canned diced tomatoes||28 Ounce (ProgressoÂ®)|
|Canned black beans||15 Ounce, rinsed (ProgressoÂ®)|
|Whole kernel corn||11 Ounce (Green GiantÂ® MexicornÂ®)|
|Taco seasoning mix||1 1⁄4 Ounce (Old El PasoÂ®)|
|Frozen small whole onions||1⁄2 Cup (8 tbs) (from 1-lb bag)|
|Chili powder||1 Teaspoon|
1. In 4-quart Dutch oven, heat beans and water to boiling. Reduce heat to low. Cover; simmer 1 hour.
2. Drain beans. In 3- to 4-quart slow cooker, mix beans and remaining ingredients.
3. Cover; cook on medium heat setting 2 hours. Beans will hold on Low heat setting up to 2 hours; stir occasionally.
High Altitude (3500-6500 ft): No change.
Calories 479 Calories from Fat 17
% Daily Value*
Total Fat 2 g3.2%
Saturated Fat 0.25 g1.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 641.8 mg26.7%
Total Carbohydrates 89 g29.7%
Dietary Fiber 32 g127.9%
Sugars 5.4 g
Protein 30 g59.7%
Vitamin A 21.9% Vitamin C 16.5%
Calcium 27.2% Iron 44.7%
*Based on a 2000 Calorie diet