Slow Cooker Mexican Beans

 

1

bag (16 oz) dried navy beans, sorted, rinsed

10

cups water

1

can (28 oz) Muir Glen® organic diced tomatoes, undrained

1

can (15 oz) Progresso® black beans, drained, rinsed

1

can (11 oz) Green Giant® SteamCrisp® 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 and 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.