Slow-Cooked Bean Medley Recipe

By nurseliz

Ingredients

• 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

Directions

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.

Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutrition Facts: 3/4 cup equals 255 calories, 4 g fat (trace saturated fat), 0 cholesterol, 942 mg sodium, 45 g carbohydrate, 7 g fiber, 9 g protein.