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Steps
1
In 3 1/2- to 6-quart slow cooker, combine all ingredients except salsa; mix well.
2
Cover; cook on high setting for 3 to 4 hours.
3
About 10 minutes before serving, stir salsa into bean mixture. Cover; cook on high setting an additional 5 to 10 minutes or until thoroughly heated.
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Top each serving with a dollop of sour cream and a big spoonful of salsa. Hot salsa goes well with the black-eyed peas, but you can use medium or mild if your family likes a milder taste.
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Nutrition Facts
Serving Size:1 Serving
Calories
145
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
410mg
17%
Total Carbohydrate
35g
12%
Dietary Fiber
11g
44%
Sugars
4g
Protein
13g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
22%
22%
Exchanges:
1 Starch; 2 1/2 Other Carbohydrate; 4 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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