Easy and delicious bean dish to go with any juicy side!

1. In colander, rinse beans with cold water; discard any shriveled beans. In large saucepot, add beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat to medium-low; cover and cook 25 minutes, stirring occasionally. Drain beans.
2. In 5- to 6-quart slow cooker, combine beans, undrained chiles, broth, taco seasoning, garlic and onion. Cover with lid and cook on high 41⁄2 to 5 hours or on low 9 to 10 hours or until beans are tender.
3. Meanwhile, prepare rice as label directs.
4. Just before serving, stir cilantro and lime juice into beans. Serve beans over rice sprinkled with additional cilantro, if desired. Makes about 7 cups beans and 4 cups rice.

Approximate nutritional values per serving: 386 Calories, 1g Fat (1g Saturated), 0mg Cholesterol, 351mg Sodium, 76g Carbohydrates, 10g Fiber, 18g Protein

Chef’s Tip: Beans may be soaked overnight instead of precooking in step 1. In large bowl, add beans and enough cold water to cover by 2 inches. Let beans stand at room temperature overnight; rinse with cool water and drain.