Recipe By NRath
Rating
Published Apr 4th
Mixed Beans and More
Prep 15m Cook 4h 30m Additional 12h Ready In 16h 45m
Servings 10 servings Calories 573.8

A main dish of beans, meat, and salsa that can cook all day and keep you warm all evening. You can use any combination of lima, black, pinto, kidney, or butter beans.

Recipe Ingredients

  • 1 ½ cups dried black beans, rinsed
  • 1 ½ cups dried pinto beans, rinsed
  • 1 ½ 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
  • ¾ cup salsa
  • ¾ cup tomato-based chili sauce
  • 2 tablespoons white vinegar
  • 1 cup water
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Place black beans, pinto beans, and kidney beans in a large container and cover with several inches of cool water; let stand for at least 12 hours. Bring beans and water to a boil in a large pot; cook until beans are tender and heated through, 30 minutes. Remove pot from heat to cool and drain beans.
  2. 2 Cook and stir sausage, beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until meat is browned, 5 to 10 minutes. Drain and discard fat.
  3. 3 Stir beans, sausage mixture, corn, salsa, chili sauce, vinegar, and water together in a slow cooker.
  4. 4 Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.

Nutrition Facts

  • Calories 573.8
  • Carbohydrate 65.6 g
  • Cholesterol 56.1 mg
  • Fat 19.9 g
  • Fiber 14.6 g
  • Protein 34.4 g
  • Saturated Fat 6.9 g
  • Sodium 843.4 mg
  • Sugar 6.1 g

Reviews

  1. I'm a little torn on how to rate this recipe. It pulled up under the soup search and bean soup is what I was wanting. If I would have paid closer attention before rushing to the store I would have realized there was not enough liquid to be a soup. That is no fault to - Read more ...