You may also like
Categories:
oil celery onion garlic pinto beans beans kidney beans garbanzo beans wax beans tomatoes vegetable broth tomato paste brown sugar molasses mustard paprika ground pepper
Viewed: 53 - Published at: 3 years agoIngredients
- 2 tablespoons oil
- 3 sliced celery ribs
- 1 chopped large onion
- 1/4 teaspoon minced garlic
- 2 (15 1/2 ounce) cans pinto beans
- 1 (16 ounce) can lima beans
- 1 (15 1/2 ounce) can kidney beans
- 1 (15 1/2 ounce) can garbanzo beans
- 1 (15 1/2 ounce) can wax beans
- 1 (14 1/2 ounce) can chopped tomatoes
- 1 (14 1/2 ounce) can vegetable broth
- 1 (6 ounce) can tomato paste
- 1/3 cup packed brown sugar
- 1/3 cup molasses
- 2 tablespoons Dijon mustard
- 1 tablespoon paprika
- 1 1/2 teaspoons ground pepper
Method
- Preheat the oven to 325°F.
- Heat oil in a large pot.
- Add celery, onion and garlic.
- Cook over medium heat, stirring occasionally, until softened, 8-10 minutes.
- Rinse and drain beans.
- Add all the rest of the ingredients to the pot and mix well.
- Bring to the boil.
- Transfer to oven-proof dish if necessary.
- Cover and bake for 75-90 minutes or until bubbly and thickened.
- Slow cooker: Heat on Low for 6-8 hours.
