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Crockpot Calico Beans
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Perfect for a picnic, these savory sweet baked beans are easy to make and you don’t have to heat up your oven on a hot, summer day!  
serves 10

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 can, (15-ounce) pinto beans
1 can, (15-ounce) butter or cannellini beans
1 can, (15-ounce) kidney beans
1 can, (15-ounce) crushed tomatoes
1⁄3 cup ketchup
3 tablespoons maple syrup
2 tablespoons tamari
1 tablespoon apple cider vinegar
2 teaspoons Colonel Pabst Worcestershire Sauce
Salt and pepper to taste

 

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Crockpot Calico Beans
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Rinse and drain the canned beans.
2. Heat olive oil in a skillet over medium-high heat and sauté the onion, pepper and garlic for 5-10 minutes until tender.
3. 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.
4. Taste for salt and pepper. Serve warm.


Per serving: 270 calories, 3g fat, 0mg cholesterol, 340mg sodium, 48g carbohydrate, 15g fiber, 15g protein


Recipe courtesy of Co+op Stronger Together

 

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