Mixed Beans and More
Ingreadient
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1 ½ cups dried black beans, rinsed
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1 ½ cups dried pinto beans, rinsed
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1 ½ cups dried kidney beans, rinsed
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1 pound andouille sausage, chopped
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1 pound lean ground beef
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1 large onion, chopped
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1 bell pepper, chopped
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2 cloves cloves garlic, minced
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1 cup corn (Optional)
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1 cup water
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¾ cup salsa
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¾ cup tomato-based chili sauce
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2 tablespoons white vinegar
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salt and ground black pepper to taste
Direction
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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.
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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.
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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.
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Place beans, sausage mixture, corn, water, salsa, chili sauce, and vinegar into a slow cooker; stir until combined.
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Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.
