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Rice Beans and Salsa

Rice Beans and Salsa

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Yield: 5.5 quarts

  • 2 cans (16 oz. each) black beans, drained
  • 2 cans (16 oz. each) cannellini beans or navy beans, drained
  • 1 can (14 oz.) chicken broth
  • 2 cups uncooked long grain rice, not instant
  • 2 quarts salsa
  • 3 cups water
  • 1 teaspoon salt
  • 1 teaspoon garlic powder

Directions

  1. Combine all ingredients in the crock. Stir well.
  2. Cover and cook on preferred setting: Low - 10 hours, High - 5 hours

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