5 hours, 15 minutes; 15 minutes active
Not too sweet, not too tangy, these just right beans are the perfect dinner, party or potluck side.
• 1 Tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 15-oz can pinto beans
• 1 15-oz can butter or cannellini beans
• 1 15-oz can kidney beans
• 1 15-oz can crushed tomatoes
• 1/3 c ketchup
• 3 Tbsp maple syrup
• 2 Tbsp tamari
• 1 Tbsp apple cider vinegar
• 2 tsp 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
Recipe developed by National Co+op Grocers, a business services cooperative for natural food co-ops.