2 (15 ounce) cans yellow hominy, rinsed and drained
2 (15 ounce) cans red beans, rinsed and drained
3 1⁄2cupschicken broth
1 (16 ounce) jarthick and chunky medium salsa (1 2/3 cups)
2teaspoonsdried oregano, crushed
1⁄2cupwhipping cream, half-and-half
2 sliced green onions
1⁄2cup shredded cheese (optional)
Serving Size: 1 (539) g
Servings Per Recipe:6
Calories from Fat 92 g23 %
Total Fat 10.3 g15 %
Saturated Fat 5.1 g25 %
Cholesterol 27.2 mg 9 %
Sodium 1199 mg 49 %
Total Carbohydrate61 g 20 %
Dietary Fiber 14.2 g56 %
Sugars 3.3 g13 %
Protein 19.2 g 38 %
In a 4-quart slow cooker combine hominy, beans, broth, salsa, and oregano.
Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
With 30 minutes of cook time remaining, increase to high-heat setting if necessary. In a small bowl stir together cream and flour until smooth; stir into mixture in cooker. Cover; cook for 30 minutes more or until mixture is slightly thickened.