| 1 | bag (16 oz) dried navy beans, sorted, rinsed |
| 10 | cups water |
| 1 | can (28 oz) Progresso® diced tomatoes, undrained |
| 1 | can (15 oz) Progresso® black beans, drained, rinsed |
| 1 | can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained |
| 1 | package (1 oz) Old El Paso® taco seasoning mix |
| 1/2 | cup frozen small whole onions (from 1-lb bag) |
| 1 | teaspoon chili powder |
| 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 Low heat setting 6 to 7 hours. Beans will hold on Low heat setting up to 2 hours; stir occasionally. |
| No change. |
|
| 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. |
Nutrition Information:
150 ( 5); 1/2g ( 0g, 0g); 0mg; 320mg; 29g ( 9g, 3g); 8g 2%; 6%; 8%; 15% 2 ; 0 ; 0 2