Ingredients
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2 (15-ounce) cans Black Beans
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2 (14½-ounce) cans Mexican-style stewed Tomatoes
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1 (15¼-ounce) can whole kernel Corn
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1 (14-ounce) can reduced-sodium Chicken broth
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2 medium Potatoes
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1 cup purchased Salsa
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1 cup loose-pack frozen cut Green Beans
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Dairy Sour Cream
Directions
Mexican style tomatoes and black beans tum and Italian classic into a south-of-the-border sensation.
Steps
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1
Done
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In a 3½ or 4 quart slow cooker, combine black beans, undrained tomatoes, corn, broth, potatoes, salsa, and green beans. |
|
2
Done
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Cover and cook on high-heat setting for 7 to 9 hours or until vegetables are tender. If desired, top individual servings with spoonfuls of sour cream. |
