1 tablespoon olive oil
1 yellow onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 15-ounce can pinto beans
1 15-ounce can butter or cannellini beans
1 15-ounce can kidney beans
1 15-ounce can crushed tomatoes
1/3 cup ketchup
3 tablespoons maple syrup
2 tablespoons tamari
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Rinse and drain the canned beans. Heat olive oil in a skillet over medium-high heat and sauté the onion, pepper and garlic for 5-10 minutes until tender. Add the onions and peppers to a crockpot along with the rest of the ingredients and stir well. Turn the crockpot to low and cook for 5 hours. Taste for salt and pepper. Serve warm.
Tips: Serve these slow-cooked beans in tangy-sweet sauce alongside fried or barbecued chicken, with a scoop of your favorite potato salad. Using a crockpot is a great strategy for keeping the house cooler on steamy days, too.