Slow-Cooked Bean Medley

• Vegetarian
• Gluten free

• Produce

  • 2 Bay leaves
  • 1 can Black beans
  • 1 can Black-eyed peas
  • 2 Celery, ribs
  • 1 can Corn, whole kernel
  • 1 can Great northern beans
  • 1 Green pepper, medium
  • 1 can Kidney beans
  • 1 can Lima beans
  • 1 Onion, medium

• Condiments

  • 1/2 cup Italian salad dressing
  • 1 1/2 cups Ketchup
  • 1 tsp Mustard, ground

• Baking & Spices

  • 1/2 cup Brown sugar, packed
  • 1/8 tsp Pepper
  • 1 Red pepper, medium sweet

• Oils & Vinegars

  • 1 tbsp Cider vinegar

• Liquids

  • 1/2 cup Water

Found on tasteofhome.com

Description

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

Directions

• Directions In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves. Yield: 12 servings (3/4 cup each). Originally published as Slow-Cooked Bean Medley in Taste of Home June/July 2008, p43 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition