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Slow-Cooker Mexican Beans
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-
Prep
10
min
-
Total
7
hr
10
min
-
Servings
17
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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
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
-
1/2
cup frozen small whole onions (from 1-lb bag)
-
1
teaspoon chili powder
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Steps
-
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.
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-
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.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 150
- Calories from Fat
- 5
- Total Fat
- 1/2g
- 1%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 320mg
- 13%
- Potassium
- 430mg
- 12%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 9g
- 38%
- Sugars
- 3g
- Protein
- 8g
- 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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