Sweet and Spicy Beans Recipe
My husband and I love this sweet and savory bean dish. It can be enjoyed as a side, but it's also fun for tortilla and corn chip dipping. —Sondra Pope, Mooresville, North Carolina
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 cup salsa
- 1 cup barbecue sauce
- 1/4 teaspoon hot pepper sauce
- chopped green onions optional
- 1/3 cup packed brown sugar
- 1 can (15 ounces) garbanzo beans or chickpeas rinsed and drained
- 1 can (15 ounces) black beans rinsed and drained
- 1 can (16 ounces) kidney beans rinsed and drained
- 1 can (15-1/4 ounces) whole kernel corn drained
- 1 can (15 ounces) chili with beans
- Carbohydrate 15.7886172825848 g
- Cholesterol 0 mg
- Fat 0.101890573002723 g
- Fiber 0.48140678189251 g
- Protein 0.335991510694393 g
- Saturated Fat 0.00641272917207691 g
- Serving Size 1 1 serving (51g)
- Sodium 161.391428953883 mg
- Sugar 15.3072105006922 g
- Trans Fat 0.00862252084060334 g
- Calories 64 calories
Directions In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours. Top with green onions if desired. Yield: 12 servings (2/3 cup each). Originally published as Sweet & Spicy Beans in Taste of Home September/October 2013 Nutritional Facts 2/3 cup equals 201 calories, 2 g fat (trace saturated fat), 4 mg cholesterol, 712 mg sodium, 36 g carbohydrate, 7 g fiber, 9 g protein. Print Add to Recipe Box Email a Friend
