Ingredients
10
10 servings
- •1.5 cups dried black beans, rinsed
- •1.5 cups dried pinto beans, rinsed
- •1.5 cups dried kidney beans, rinsed
- •1 pound andouille sausage, chopped
- •1 pound lean ground beef
- •1 large onion, chopped
- •1 bell pepper, chopped
- •2 cloves cloves garlic, minced
- •1 cup corn
- •1 cup water
- •0.75 cup salsa
- •0.75 cup tomato-based chili sauce
- •2 tablespoons white vinegar
- •salt and ground black pepper to taste
Instructions
- Place black beans, pinto beans, and kidney beans in a large pot and cover with several inches of cool water; let stand for at least 12 hours.
- Bring beans and water to a boil in the large pot; cook until beans are tender and heated through, about 30 minutes. Drain beans and set aside.
- Cook and stir sausage, beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until meat is browned and crumbly, 5 to 10 minutes. Drain and discard fat.
- Place beans, sausage mixture, corn, water, salsa, chili sauce, and vinegar into a slow cooker; stir until combined.
- Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.
Nutritional Facts
Per 10 servings
- Calories: 574
- Carbohydrate: 66g
- Fat: 20g
- Fiber: 15g
- Protein: 34g
- Sugar: 6g
Related Recipes
Beans, Beans, and Beans
Pinto Bean and Sausage Soup
Cuban Black Beans II
Black Beans and Rice
Be Prepared Five-Bean Soup Mix
Beans and Rice
Mexican-Style Pinto Beans
Black Beans
4-Bean Baked Beans
Pinto Beans With Mexican-Style Seasonings
2-Bean Chili
