 |
Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 15 |
|
With so many folks moving to meatless or healthier food choices, I decided to remove the meat from the original recipe but turn up the flavor. The savory veggie blend balances the sweetness of the baked beans. Ingredients:
2 teaspoons canola oil |
1 large sweet onion, chopped |
1 medium sweet red pepper, chopped |
2 cans (28 ounces each) vegetarian baked beans |
1 can (16 ounces) butter beans, rinsed and drained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained |
1/2 cup ketchup |
1/3 cup packed brown sugar |
1 tablespoon ground mustard |
1 tablespoon cider vinegar |
1 teaspoon salt |
1 teaspoon worcestershire sauce |
Directions:
1. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Transfer to a 5-qt. slow cooker; stir in remaining ingredients. Cook, covered, on low 5-6 hours or until heated through. Yield: 15 servings (3/4 cup each).
|
|