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Slow Cooker Calico Beans Recipe
Slow Cooker Calico Beans Recipe photo by Taste of Home

Slow Cooker Calico Beans Recipe

Read Reviews (3)
3.67 3
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 15 servings

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

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.

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).
Originally published as Slow Cooker Calico Beans in Simple & Delicious June/July 2013, p11

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.

Reviews for Slow Cooker Calico Beans(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Sep. 27, 2013

Neither of us could put our finger on it but it just had a funny taste.

MY REVIEW
Reviewed Jun. 9, 2013

Excellent recipe. It works great in a slow cooker, I let it cook on high for several hours stirring occasionally, then turned to low. Also, I used Olive Oil instead of Canola to sauté the veggies and it is really good!!

MY REVIEW
Reviewed May. 26, 2013

I may have added a bit more Worcestershire sauce as I didn't measure carefully. It turned out well. I will make it again.

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