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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
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Nutritional 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.
Originally published as Slow-Cooked Bean Medley in Taste of Home June/July 2008, p43
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Reviewed on Apr. 23, 2013 by contrarywife
Great recipe. Took to a family gathering and everyone loved it, even the kids. Simple and delicious and it all fit into my 5-quart Crockpot.
Reviewed on Apr. 14, 2013 by vroommm
Great flavor
Reviewed on Jun. 23, 2012 by daduk
Just an update on this recipe. It works great as an appetizer. Serve it cold with Frito scoops it is delicious.....
Reviewed on Jun. 18, 2012 by daduk
I made this dish for a Father's Day cookout and it was a hit. Loved the sweet, tangy taste of the sauce. Followed the recipe to a "T" with the exception of using pinto beans and cannellini beans in place of black-eyed peas and great northern beans, as I did not have them on hand. This makes alot so it is great for a get together.
Reviewed on Jun. 02, 2012 by Bridgetmarymary
This recipe is outstanding! If you've ever liked a bean, try it! The sauce is wonderful, the dish improves over a day or two, and this is going to be one of my 'go-to' recipes for pot lucks.
Reviewed on Jan. 10, 2012 by ckolinger
Love it! I'm trying to get more protein from other than meat sources and this is delicious. It is so versatile that you can tweak it to suite the ingredients in your cupboard (ie: I had celery to use up so I added more, I had balsamic vinaigrette dressing and substituted that, I added 1 yellow and 1 orange pepper and lots more onions.) I had my doubts about the brown sugar, but I did add it and I can see that it is an important ingredient.
Reviewed on Dec. 31, 2011 by Nellstrum
This was really good, but it was twice as good the second day. next time I make this I will make it the day before.
Reviewed on Dec. 07, 2011 by sadayo
You couldn't get me to eat any of these beans on their own, particularly lima beans, but blended together with the background ingredients makes this dish surprisingly tasty! It's the perfect potluck dish.
Reviewed on Aug. 18, 2011 by decar48
Made as stated without the celery ribs. Substituted 2 Tbsp dried celery leaves. Wasn't quite spicy enough for us, so added 2 Serrano peppers with seeds chopped finely. Very good for a main course with a tossed salad!
Reviewed on Aug. 16, 2011 by Peaches_77
This is now one of my go-to recipes for potlucks & holiday's. I do not usually even like beans, but this has such great flavor, I go back for seconds every time. It makes quite a large batch, but I rarely have leftovers.
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