SLOW-COOKER MEXICAN BEANS

Slow-Cooker Mexican Beans image

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

Provided by Betty Crocker Kitchens

Time 7h10m

Yield 17

Number Of Ingredients 8

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:

In 4-quart Dutch oven, heat beans and water to boiling. Reduce heat to low; cover and simmer 1 hour.
Drain beans. In 3- to 4-quart slow cooker, mix beans and remaining ingredients.
Cover; cook on Low heat setting 6 to 7 hours. Beans will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 150, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 9 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g