Slow-Cooked Bean Medley Recipe

Slow-Cooked Bean Medley RecipePhoto by: Taste of Home Slow-Cooked Bean Medley Recipe Rating 5

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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Slow-Cooked Bean Medley Recipe
  • Prep: 25 min. Cook: 5 hours
  • Yield: 12 Servings
25 300 325

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

  • 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.

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.

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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Reviews for Slow-Cooked Bean Medley (13)

Slow-Cooked Bean Medley Recipe

Slow-Cooked Bean Medley

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


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.


Reviewed on Aug. 08, 2011 by liztonlady

We loved this recipe. Looks pretty and so tasty!


Reviewed on Aug. 04, 2011 by sassytia

Absolutely loved this dish! Excellent hot or

cold. Will make this many times I am sure.


Reviewed on Jul. 30, 2011 by rhondabrown998

This is a wonderful recipe! my husband thought it was perfect but i thought a lil less ketchup next time maybe. added some smoked sausage and served with my Jalapeno Cornbread recipe.


Reviewed on Jul. 23, 2011 by mamaturner

I used all seasonings in recipe, no corn and beans as followed- 1 can chili beans with sauce, 1 can black beans, 1 can red kidney beans, 1 big (like double normal size) pinto beans and 1 can cannellini beans. I used red onion, I didn't have enough celery so I added some celery seed to make up. It's not even done and I keep finding myself eating it.

I think this will be our bring for the family reunion next weekend! Deffinitly a keeper.


Reviewed on Jul. 19, 2011 by janisking01@gmail.com

Have had a similar recipe for 15 years - It's excellent. Sometimes I put bacon in it.

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