Slow Cooker Calico Beans

• 2 teaspoons canola oil
• 1 large sweet onion, chopped
• 1 medium sweet red pepper, chopped
• 2 cans (28 ounces each) vegetarian baked beans
• 1 can (16 ounces) butter beans, rinsed and drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1/2 cup ketchup
• 1/3 cup packed brown sugar
• 1 tablespoon ground mustard
• 1 tablespoon cider vinegar
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce

1. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Transfer to a 5-qt. slow cooker; stir in remaining ingredients. Cook, covered, on low 5-6 hours or until heated through.

canola oil, sweet onion, sweet red pepper, vegetarian, butter beans, kidney beans, tomatoes, ketchup, brown sugar, ground mustard, cider vinegar, salt, worcestershire sauce

Taken from www.tasteofhome.com/recipes/slow-cooker-calico-beans/ (may not work)