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Ingredients (DAIRY FREE, GLUTEN FREE) • 2 cans white kidney beans or Navy beans, drained and rinsed • 2 cans red kidney beans, drained and rinsed • 1 (156mL) can tomato paste • ½ cup maple dark balsamic vinegar • 2 teaspoons garlic infused olive oil (you can always add extra minced garlic if you want) I also like to add 1 med onion chopped • 1½ teaspoons salt • ½ teaspoon dry mustard • ½ cup REAL maple syrup • 2 tablespoons Worcestershire sauce • 1½ cups water • 3 tablespoons corn starch Instructions 1. In a 4-6 quart slow cooker, add the beans, tomato paste, vinegar, garlic, salt, mustard, maple syrup, brown sugar, onions and Worcestershire sauce. Stir. 2. Stir together water and corn starch. Add to slow cooker and stir until combined. 3. Cook on low for 8 hours — serve warm, room temperature, or cold!

Published in Appetizers & Side Dishes

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