Slow-Cooker Mexican Beans

Slow-Cooker Mexican Beans

Elevate beans to a new and delicious flavor level with a punch of chili powder and taco seasoning.

Prep Time

10

Minutes

Total Time

7:10

Hrs:Mins

Makes

17

servings

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.
Makes 17 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Instead of black beans, try pinto, navy or red beans to give this recipe different color and texture.
Success
Rinse canned beans thoroughly to remove the starchy liquid and excess salt, then drain completely.
Success
The dried beans in this recipe are precooked to make sure they'll be tender after cooking in the slow cooker.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 5),
  • Total Fat 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 320mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 9g,
    • Sugars 3g),
  • Protein 8g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.