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Steps
1
Heat 4 cups water and the beans to boiling in 2-quart saucepan; reduce heat to low. Cover and simmer 2 hours.
2
Drain beans. Mix beans, 1 cup water and the remaining ingredients except salt and tomato paste in 3 1/2- to 4-quart slow cooker.
3
Cover and cook on low heat setting 10 to 12 hours or until beans are tender.
4
Stir in salt and tomato paste. Cover and cook on low heat setting 15 to 30 minutes or until thoroughly heated. If bean mixture becomes too thick, stir in up to 1/4 cup hot water, 1 tablespoon at a time, until desired consistency.
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Save the leftover chipotle chilies to add a fiery kick to salsa, tacos and other Mexican foods.
You can vary the taste of this south-of-the-border-influenced side dish by using black beans instead of pinto beans. These Tex-Mex beans make a great side dish for grilled beef steak, pork chops or chicken.
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Nutrition Facts
Serving Size:1 Serving
Calories
70
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
900mg
Total Carbohydrate
14g
Dietary Fiber
4g
Protein
3g
% Daily Value*:
Iron
6%
6%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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