Mixed Beans and More

Ingredients

• 1 1/2 cups dried black beans, rinsed
• 1 1/2 cups dried pinto beans, rinsed
• 1 1/2 cups dried kidney beans, rinsed
• 1 pound andouille sausage, chopped
• 1 pound lean ground beef
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 cloves cloves garlic, minced
• 1 cup corn (optional)
• 3/4 cup salsa
• 3/4 cup tomato-based chili sauce
• 2 tablespoons white vinegar
• 1 cup water
• Salt and ground black pepper to taste

Directions

Place black beans, pinto beans, and kidney beans in a large container and cover with several inches of cool water; let stand for at least 12 hours. Bring beans and water to a boil in a large pot; cook until beans are tender and heated through, 30 minutes. Remove pot from heat to cool and drain beans.

Cook and stir sausage, beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until meat is browned, 5 to 10 minutes. Drain and discard fat.

Stir beans, sausage mixture, corn, salsa, chili sauce, vinegar, and water together in a slow cooker.

Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.