Tangy, saucy, and savory-sweet, these easy Crock Pot beans practically scream "summer barbecue!" They're one of those happy sides that's perfect for all, but they also just happen to be vegan. Score!
Ingredients
315-ounce cans white beans (navy beans or cannellini beans are both good), drained (about 4 1/2 cups)
2-3ripe mangoespeeled and diced (2 cups)
115-ounce can tomato sauce
1medium yellow oniondiced
3medium cloves garlicminced
2tablespoonsagave nectarpure maple syrup, or granulated sugar
2tablespoonsTamari or soy sauce
2tablespoonsvegetarian Worcestershire sauce
2tablespoonsapple cider vinegar
1/2teaspoonkosher salt + more to taste
1teaspoonground cumin
1/2teaspoonsmoked paprika
1/2teaspoonground coriander
1/4teaspoonground allspice
1/8teaspooncrushed red pepper flakesor more for more heat
Equipment:
One 3-quart or larger slow cooker
Instructions
Add all ingredients to slow cooker. Stir gently until combined. Cook on low for 8-10 hours or high for 5-6 hours. Taste and add additional salt if desired. Serve.