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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."
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16 h 45 m servings 574 cals
Original recipe yields 10 servings

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


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 574 calories; 19.9 g fat; 65.6 g carbohydrates; 34.4 g protein; 56 mg cholesterol; 843 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ha...