Slow-Cooked Bean Medley Recipe

By littlefish

I often change the variety of beans in this classic recipe, using whatever I have on hand to total five 15- to 16-ounce cans. The sauce makes any combination delicious! It’s a gluten-free side dish that’s popular with everyone. —Peggy Gwillim, Strasbourg, Saskatchewan
2

Ingredients

• 1-1/2 cups ketchup
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1/2 cup Italian salad dressing
• 2 bay leaves
• 1 tablespoon cider vinegar
• 1 teaspoon ground mustard
• 1/8 teaspoon pepper
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15-1/4 ounces) lima beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained

Details

Servings 12

Preparation

Step 1

In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves. Yield: 12 servings.