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Mixed Beans and More

"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."

Ingredients :

• 1 1/2 cups dried black beans, rinsed
• 1 1/2 cups dried pinto beans, rinsed
• 1 1/2 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 (optional)
• 3/4 cup salsa
• 3/4 cup tomato-based chili sauce
• 2 tablespoons white vinegar
• 1 cup water
• salt and ground black pepper to taste

Instructions :

Prep : 15M	Cook : 10M	Ready in : 16H45M

• 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.
• 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.
• Stir beans, sausage mixture, corn, salsa, chili sauce, vinegar, and water together in a slow cooker.
• Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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