A day-long main dish of mixed beans, beef, and salsa that will keep you toasty all evening long. Lima, black, pinto, kidney, or butter beans can all be combined.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs 35 mins |
| Additional Time: | 12 hrs |
| Total Time: | 16 hrs 50 mins |
| Servings: | 10 |
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 (Optional)
- 1 cup water
- ¾ cup salsa
- ¾ 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.
Nutrition Facts
| Calories | 574 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 15 g |
| Protein | 34 g |
| Saturated Fat | 7 g |
| Sodium | 843 mg |
| Sugars | 6 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
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 the recipe submitter since they are not trying to pass it off as a soup. That being said, I made as written to start out with only one substitution which was celery in place of the bell peppers because I like celery in my bean “soup”. I left out the optional corn and used our preferred bean blend. This would make for a very good pork and beans type dinner. It was a little too sweet for my liking but then again I don’t care for the traditional pork and beans/barbeque beans. I think this would be an excellent dish to take to a potluck and probably the first thing to disappear.