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
Preparation
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.
