2 Ratings
  • 5 star values: 2
  • 2 Ratings

This slow-cooker version of the popular barbecue multibean bake gets a kick from chili beans and jalapeño.

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Ingredients

Directions

  • In a 5- to 6-quart slow cooker, combine chili beans in gravy, drained butter beans, drained black beans, onion, sweet peppers, and jalapeño pepper. Stir in barbecue sauce and broth.

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  • Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

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  • If using low-heat setting, turn to high-heat setting. Stir in uncooked rice. Cover and cook about 30 minutes more or until rice is tender. Makes 12 servings

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*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

365 calories, (0 g saturated fat, 1 g polyunsaturated fat, 1 g monounsaturated fat), 0 mg cholesterol, 1676 mg sodium, 68 g carbohydrates, 17 g fiber, 11 g sugar, 19 g protein.

Reviews

2 Ratings
  • 5 star values: 2