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Slow Cooker Mexican Beans
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Category |
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Entrees - Maindishes
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None
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Servings |
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17 half Cups
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Ingredients |
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1 lb. dried navy beans
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10 C water
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1 can (28 oz) diced tomatoes, undrained
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1 can (15 oz) black beans (or pinto or red), rinsed and drained
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1 can (11 oz) whole kernel corn, with red and green peppers, drained
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1 envelope (1.25 oz) Old El Paso taco seasoning mix
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1/2 small whole onions (or frozen)
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1 t chili powder
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2 4oz. can chopped chiles
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Instructions |
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Heat navy beans and water to boiling in 4 quart dutch oven. Reduce heat to low. Cover and simmer one hour or until done. Drain.
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Mix beans and all ingredients in 3 1/2 - 4 quart slow cooker. Cover, cook on low 6-7 hours, stir occasionally.
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Originally Submitted
9/5/2009
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