Crockpot Calico Beans
Not too sweet, not too tangy, these just right beans are the perfect dinner, party or potluck side.
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 15-ounce can pinto beans
- 1 15-ounce can butter or cannellini beans
- 1 15-ounce can kidney beans
- 1 15-ounce can crushed tomatoes
- 1/3 cup ketchup
- 3 tablespoons maple syrup
- 2 tablespoons tamari
- 1 tablespoon apple cider vinegar
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
Rinse and drain the canned beans. Heat olive oil in a skillet over medium-high heat and sauté the onion, pepper and garlic for 5-10 minutes until tender. Add the onions and peppers to a crockpot along with the rest of the ingredients and stir well. Turn the crockpot to low and cook for 5 hours. Taste for salt and pepper. Serve warm.
Serve these slow-cooked beans in tangy-sweet sauce alongside fried or barbecued chicken, with a scoop of your favorite potato salad. Using a crockpot is a great strategy for keeping the house cooler on steamy days, too.
270 calories, 3 g. fat, 0 mg. cholesterol, 340 mg. sodium, 48 g. carbohydrate, 15 g. fiber, 15 g. protein