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.