| | Directions | 1. Mix beans and remaining ingredients, except 1 tablespoon oil and 1 teaspoon Seasoning in slow cooker. Cover.
2. Cook 8 hours on LOW. Stir in remaining 1 tablespoon oil and 1 teaspoon Seasoning just before serving.Slow Cooker Tip: For best results, do not remove cover during cooking. |
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Prep Time: 10 minutes
Cook Time: 6 or more hours
Servings: 10
|  | | Ingredients | | - | | 2 cans (14 1/2 ounces each) kidney beans, drained and rinsed |
| - | | 1 can (15 ounces) black beans, drained and rinsed |
| - | | 1 can (15 ounces) white beans, drained and rinsed |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1 cup vegetable or beef broth |
| - | | 1 jar (7 ounces) roasted red peppers, drained and coarsely chopped |
| - | | 2 cans (6 ounces each) tomato paste |
| - | | 1 medium yellow or green bell pepper, coarsely chopped |
| - | | 2 tablespoons olive oil, divided |
| - | | 1/4 cup McCormick® Onions, Chopped |
| - | | 2 teaspoons McCormick® Perfect Pinch® Caribbean Jerk Seasoning |
| - | | 1/2 teaspoon McCormick® Garlic, Minced |
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| | Nutrition (per serving) | Calories: 228 Calories
Fat: 4 Grams
Protein: 11 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 37 Grams
Sodium: 885 Milligrams
Fiber: 12 Grams
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