1
(14 1/2-oz.) can diced tomatoes with green chiles, undrained
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Steps
1
In large saucepan, combine beans and 10 cups water. Bring to a boil. Reduce heat to medium-low; simmer 1 to 1 1/2 hours or until beans are tender but still firm, stirring occasionally.
2
Drain beans, discarding water. Place beans in 3 1/2 to 4-quart slow cooker. Add 2 cups water and all remaining ingredients except tomatoes; mix well.
3
Cover; cook on low setting for 8 hours.
4
Add tomatoes; mix well. Cover; cook an additional 1 to 2 hours or until beans are tender.
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Use cooked bacon in place of ham. Or make the beans without meat for a vegetarian dish.
Because tomatoes are acidic, they keep beans from fully cooking to a tender texture. Be sure to add tomatoes - and any other acidic ingredients such as lemon juice or vinegar - at the end of the cooking time for the beans.
Try these beans with Speedy Enchilada Bake.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
125
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
5mg
2%
Sodium
240mg
10%
Total Carbohydrate
28g
9%
Dietary Fiber
8g
32%
Sugars
5g
Protein
9g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
16%
16%
Exchanges:
1 Starch; 1 Very Lean Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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