Grab a wide-mouth pint mason jar (16-ounces) to layer some of the ingredients shown above. Start with the black beans, pinto beans, and white beans. Be sure and watch for small rocks in the beans. Place the dried vegetables in a baggie and place them on top of the beans. Place the seasonings in a small bag and close it. The seasoning bag will go on top of the vegetable baggie and under the lid.
After opening the jar, remove the seasonings, and the baggie with the vegetables. Please rinse the beans before placing them in the slow cooker. Add 6 cups of water, the dried vegetables, and the seasoning bag to the beans in the slow cooker. Cook on high for about 7 hours or until the beans are tender. Add the cooked ground beef, diced tomatoes, and tomato paste and cook on high for one more hour. Serve warm with shredded cheese and a sour cream dollop. Enjoy.