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| hot chili beans: 30 oz |
| canned green beans: 15 oz |
| black beans: 15 oz |
| onions (chopped): 1 cup |
| green sweet peppers (chopped): 3/4 cup |
| red sweet peppers (chopped): 3/4 cup |
| jalapeno peppers: 1 whole pepper |
| barbecue sauce: 18 oz |
| soup - vegetable broth: 1 cup |
| brown rice: 1 cup |
Credit: www.bhg.com
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1. In a 5- to 6-quart slow cooker, combine chili beans in gravy, drained butter beans, drained black beans, onion, sweet peppers, and jalapeño pepper. Stir in barbecue sauce and broth.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in uncooked rice. Cover and cook about 30 minutes more or until rice is tender. Makes 12 servings
