Ingredients
2 teaspoons canola oil1 large sweet onion, chopped1 medium sweet red pepper, chopped2 cans (28 ounces each) vegetarian baked beans1 can (16 ounces) butter beans, rinsed and drained1 can (16 ounces) kidney beans, rinsed and drained1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1/2 cup ketchup1/3 cup packed brown sugar1 tablespoon ground mustard1 tablespoon cider vinegar1 teaspoon salt1 teaspoon Worcestershire sauce
Preparation
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.
