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Slow-Cooker Mexican Beans
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Prep Time:
10 minutes
Total Time:
7 hours 10 minutes
Create flavorful chili and taco seasoned beans for a delicious twist.
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)
Instructions:
  • Bring beans and water to a boil in a 4-quart Dutch oven. Cover, reduce heat to low, and simmer for 1 hour.
  • Pour out the beans' liquid. Combine the beans and all other ingredients in a 3- to 4-quart slow cooker.
  • Cover and let simmer on Low heat for 6 to 7 hours. Beans can remain on Low heat for up to 2 hours; remember to stir from time to time.

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