Healthier Slow Cooker Maple Balsamic Baked Beans

• Gluten free

• Produce

  • 2 tsp Garlic
  • 2 cans Kidney beans, red
  • 2 cans Kidney beans or navy beans, white

• Canned Goods

  • 1 (156mL can Tomato paste

• Condiments

  • 1/2 cup Balsamic vinegar
  • 1/2 cup Maple syrup
  • 1/2 tsp Mustard, dry
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Brown sugar
  • 3 tbsp Corn starch
  • 1 1/2 tsp Salt

• Liquids

  • 1 1/2 cups Water

Found on thereciperebel.com

Description

Ingredients

• 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 balsamic vinegar
• 2 teaspoons minced garlic (or 2 cloves)
• 1½ teaspoons salt
• ½ teaspoon dry mustard
• ½ cup maple syrup (not pancake syrup!)
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1½ cups water
• 3 tablespoons corn starch

Directions

• In a 4-6 quart slow cooker, add the beans, tomato paste, vinegar, garlic, salt, mustard, maple syrup, brown sugar, and Worcestershire sauce. Stir.
• Stir together water and corn starch. Add to slow cooker and stir until combined.
• Cook on low for 8 hours -- serve warm, room temperature, or cold!