Elevate beans to a new and delicious flavor level with a punch of chili powder and taco seasoning.
bag (16 oz) dried navy beans, sorted, rinsed
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
can (15 oz) Progresso™ black beans, drained, rinsed
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
package (1 oz) Old El Paso™ taco seasoning mix
cup frozen small whole onions (from 1-lb bag)
teaspoon chili powder
In 4-quart Dutch oven, heat beans and water to boiling. Reduce heat to low; cover and simmer 1 hour.
Drain beans. In 3- to 4-quart slow cooker, mix beans and remaining ingredients.
Cover; cook on Low heat setting 6 to 7 hours. Beans will hold on Low heat setting up to 2 hours; stir occasionally.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.