Delicious served with the Chicken and Spinach Quesadillas, Spicy Chicken Taquitos, Spicy Chicken Taco Salad, or the Ranch Style Eggs (Huevos Rancheros).
Recipe tags: vegetable base, easy difficulty, app, vegetarian, slow
| 2 cans | (15.5-ounce) pinto beans, drained and rinsed |
| 2 cans | (15.5-ounce) red kidney beans, drained and rinsed |
| 1 Tbsp | The Original “Louisiana” Brand Hot Sauce™ |
| 1 tsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 tsp | taco seasoning |
| 1½ cups | hot water |
Add the beans, Hot Sauce, Vegetable Base, taco seasoning and water to the bowl of a slow cooker, stir to combine. Cook the beans, covered, on high for 2 hours.
Remove the lid and using a potato masher, mash the beans to desired consistency.
Serve immediately.