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Slow Cooker Calico Beans

 Slow Cooker Calico Beans
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. —David Dixon, Shaker Heights, OH
15 ServingsPrep: 20 min. Cook: 5 hours

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

  • 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).
Nutritional Facts: 3/4 cup equals 195 calories, 1 g fat (trace saturated fat), 0 cholesterol, 859 mg sodium, 42 g carbohydrate, 8 g fiber, 9 g protein.