Nonstick cooking spray
1/2 green bell pepper, chopped
1/2 onion, chopped
3 cloves garlic, chopped
1 15-oz. can red kidney beans, drained
1 15-oz. can pink beans, drained
1 15-oz. can small white beans, drained
1 15-oz. can no-salt-added tomato sauce
1/2 c. ketchup
2 T. cider vinegar
2 T. chili powder
2 T. brown sugar
1 t. ground cumin
1/4 t. salt
1/2 c. scallions, sliced
1 t. hot sauce
12 potato rolls
shredded cheddar
bread-and-butter pickle slices
Coat slow cooker with cooking spray. Add green pepper, onion, garlic, beans, tomato sauce, ketchup, cider vinegar, chili powder, brown sugar, cumin, and salt. Cover and cook on LOW for 6 hours. Stir in scallions and hot sauce.
On each potato roll, spoon about 1/2 c. bean mixture. Top with about 1 T. cheddar and a few pickle slices. Serve with potato chips, if desired.
Serves 12.
Adapted from Family Circle magazine, Jan. 2017, p. 76.
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