A combination of beans in a sweet and spicy BBQ-type sauce, prepared in a large slow-cooker. Vegetarian. Onion and garlic free!
Sauce:
2 cups brown sugar
1 (12 oz) can tomato paste
2/3 cup sugar
1/2 cup cider vinegar
3 Tbsp white vinegar
2 Tbsp pureed carrots (yes, baby food)
1 Tbsp plus 1 tsp ground mustard
1 Tbsp salt
2 tsp paprika
2 tsp celery salt
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cans (15.5 oz) great northern beans
4 cans (15.5 oz) butter beans (or lima beans)
2 cans (15.5 oz) dark red kidney beans
2 cans (15.5 oz) light red kidney beans
Mix sauce ingredients in a large crock pot. Drain and rinse beans and add. Cook on low for 5-6 hours or until beans are tender. Stir occasionally, adding water if the sauce evaporates.
