Mexican 16-Bean Tomato and Chorizo Stew

Mexican 16-Bean Tomato and Chorizo Stew

Makes 10
Prep 15 m
Soak overnight
Slow Cook on HIGH for 6 hours or LOW for 8 hours

Ingredients

Directions

  1. 1 of 4 Rinse beans and place in a large saucepan. Cover with water and soak overnight.
  2. 2 of 4 Coat bowl of slow cooker with nonstick cooking spray. Drain beans and add to slow cooker. Stir in onion, celery, carrots, garlic, broth, tomatoes, chorizo and 2 cups water.
  3. 3 of 4 Cover and cook on HIGH for 6 hours or LOW for 8 hours.
  4. 4 of 4 To serve, stir in salt and cilantro. Accompany with tortilla chips, sour cream and additional cilantro, if desired.
Nutrition Information for Mexican 16-Bean Tomato and Chorizo Stew
Servings Per Recipe: 10
Per Serving: 217 kcal cal., 5 g Fat, total, 667 mg sodium, 13 g pro., 10 mg chol., 2 g sat. fat, 30 g carb., 8 g fiber
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Printed from FamilyCircle.com 09/21/2018