- 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
- 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.
06/17/2019
recipepes.com
mixed beans and more, recipe
PT15M
PT1H
5
455 calories
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