Description
A delicious and hearty slow cooker recipe made with a variety of beans and a tangy sauce.
Ingredients
Scale
- 2 cans white kidney beans or Navy beans (drained and rinsed)
- 2 cans red kidney beans (drained and rinsed)
- 1 can (156ml) tomato paste
- ½ cup balsamic vinegar
- 2 teaspoons minced garlic (or 2 cloves)
- 1 ½ teaspoons salt
- ½ teaspoon dry mustard
- ½ cup maple syrup (not pancake syrup!)
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 ½ cups water
- 3 tablespoons corn starch
Instructions
- In a 4-6 quart slow cooker, add the beans, tomato paste, vinegar, garlic, salt, mustard, maple syrup, brown sugar, and Worcestershire sauce. Stir.
- Stir together water and corn starch. Add to slow cooker and stir until combined.
- Cook on low for 8 hours — serve warm, room temperature, or cold!
Notes
- For best results, serve with crusty bread or over rice.
- This dish can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 500mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg