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Slow-Cooked Tex-Mex Baked Beans

(17)
  7 reviews
  • 10 min prep time
  • 4 hr 10 min total time
  • 7 ingredients
  • 14 servings
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Whoa, partner! These Tex-Mex beans are slo-o-ow-cooker good!

2
cans (15.5 oz each) great northern beans, drained, rinsed
2
cans (15 oz each) Progresso™ black beans, drained, rinsed
1
(8-oz.) can tomato sauce
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
3/4
cup barbecue sauce
3/4
cup Old El Paso™ Thick 'n Chunky Salsa
1/4
cup firmly packed brown sugar

Steps

  • 1 In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
  • 2 Cover; cook on low setting at least 4 hours or until mixture is thoroughly heated and flavors are blended.
  • 1 In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
  • 2 Cover; cook on low setting at least 4 hours or until mixture is thoroughly heated and flavors are blended.

Expert Tips

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
130
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
550mg
550%;
Total Carbohydrate
24g
24%
(Dietary Fiber
6g
6%
  Sugars
6g
6%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
8%;
Iron
10%;
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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