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Slow-Cooker Mexican Beans

  • Prep 10 min
  • Total 7 hr 10 min
  • Servings 17

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

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

Steps

Hide Images
  • 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 Facts

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%
Potassium
430mg
12%
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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