My husband and I love this sweet and savory bean dish. It can be used as a side or as a dip. When you fill up a corn scoop chip, the party starts in your mouth!
—SONDRA POPE MOORESVILLE, NC
PREP: 10 MIN. • COOK: 5 HOURS • MAKES: 12 SERVINGS
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) chili with beans
1 cup barbecue sauce
1 cup salsa
1/3 cup packed brown sugar
1/4 teaspoon hot pepper sauce
Chopped green onions, optional
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.
READER REVIEW
“It’s the perfect blend of sweet and spicy. My entire family loved it!”
VECTORMOM TASTEOFHOME.COM