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Slow-Cooker Mexican Beans

 14 Ratings
1 Comments
  • Prep Time 10 min
  • Total Time 7 hr 10 min
  • Servings 17
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Elevate beans to a new and delicious flavor level with a punch of chili powder and taco seasoning.

Ingredients

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) 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

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
Calories from Fat
5
% Daily Value
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
320mg
13%
Total Carbohydrate
29g
10%
Dietary Fiber
9g
38%
Sugars
3g
Protein
8g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
15%
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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