My Favorite Crock Pot Corn and Beans Recipe! | The Neighbors Kitchen

Today I'm sharing with you my favorite Crock Pot meal - Corn and Beans. I got this recipe from a book my mom gave me after high school graduation. I consider this meal comfort food, but it is also vegetarian!... at least until we add cheese at the end... Anyway, follow along for this super easy, super delicious meal made in the crock pot. Stay tuned to the end - my brother enjoys this meal with me!

Grocery List:

1 tbsp olive oil
1 large onion, diced
1 or 2 jalapeño peppers, diced
1 clove garlic, minced
2 cans (16oz) light red kidney beans, rinsed and drained
1 can (16oz) of sweet corn
1 can (14.5oz) diced tomatoes, undrained
1 green bell pepper, cut into 1 inch pieces
2 tsp chili powder
3/4 tsp table salt (or 1 1/2 tsp kosher salt)
1/2 tsp ground cumin
1/2 tsp black pepper
1 carton (8 ounces) plain yogurt (optional) (I went with optional)

Instructions:

1. Heat oil in a skillet on medium-high heat. Add onion, jalapeño pepper and garlic; cook for 5 minutes. Add onion mixture, beans, corn, tomatoes with juice, bell pepper, chili powder, salt, cumin and black pepper to the Crock Pot. Cover and cook on low for 7 to 8 hours or on high for 2 to 3 hours.

2. Spoon corn and beans into bowls and serve. Add your favorite garnishes, we picked a Mexican blend of cheese and Andy likes ranch dressing. But black olives or avocado, and sour cream would be my next suggestion!

Link to purchase book: https://www.amazon.com/Books-Favorites-Winning-Recipes-Occasions/dp/1412725844/ref=sr_1_1?crid=2MIFQ1TLUTUYW&keywords=3+books+in+1+rival+crock+pot&qid=1703109002&sprefix=3+books+in+1+rival+crock+pot%2Caps%2C99&sr=8-1

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