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Slow Cooker Mexican Beans

Rafael's picture
Elevate beans to a new and delicious flavor level with a punch of chiili powder and taco seasoning.
Ingredients
  Dried navy beans 16 Ounce, sorted, rinsed
  Dried navy beans/Rinsed 16 Ounce, sorted
  Water 10 Cup (160 tbs)
  Canned diced tomatoes 28 Ounce (Progresso®)
  Canned black beans 15 Ounce, rinsed (Progresso®)
  Whole kernel corn 11 Ounce (Green Giant® Mexicorn®)
  Taco seasoning mix 1 1⁄4 Ounce (Old El Paso®)
  Frozen small whole onions 1⁄2 Cup (8 tbs) (from 1-lb bag)
  Chili powder 1 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Smooth
Method: 
Stewed
Occasion: 
Christmas
Interest: 
Holiday, Kids, Party, Healthy
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
130 Minutes
Ready In: 
145 Minutes
Servings: 
8

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