Try this hearty, healthy, delicious Crockpot Southwestern Corn and Beans recipe! It is super easy to make in your crockpot or slow cooker. This corn and red bean recipe is perfect as a main dish or side dish. You can also serve it on rice or in a burrito or taco salad. In this cooking video Karen Breyer will show you step-by-step how to make Crockpot Southwestern Corn and Beans. Watch this cooking video and make this Crockpot Southwestern Corn and Beans recipe for dinner tonight!
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PRINT RECIPE for Crockpot Southwestern Corn and Beans:
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RECIPE: Crockpot Southwestern Corn and Beans
INGREDIENTS:
2½ cups onion, chopped
¼ teaspoon red pepper, crushed (dried)
1 teaspoon garlic, minced
2 15 ounce cans red kidney beans, rinsed and drained
4 cups corn, frozen (about 16 ounces)
1 14 ounce can tomatoes, diced
1 cup green bell pepper, chopped large
2 – 3 teaspoons chili powder
½ teaspoon cumin, ground
½ teaspoon salt, Kosher (or to taste)
½ teaspoon black pepper, ground
¼ cup water
INSTRUCTIONS:
1: Combine all ingredients in a crockpot.
2: Cover. Cook on high 2 1/2 – 3 hours or low for 7 – 8 hours.
3: Stir. Add more salt and pepper if desired. Serve.
NOTES:
These Southwestern Corn and Beans are delicious as a main or side dish. They are tasty topped with salsa, sour cream, and guacamole. They are delicious served with tortilla chips, in a burrito and on rice or a taco salad.
Adjust the seasonings to your taste.
Cut the green peppers in 1/2 – 1 inch pieces.
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