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Slow-Cooked Bean Medley Recipe
Slow-Cooked Bean Medley Recipe photo by Taste of Home
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Slow-Cooked Bean Medley Recipe

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4.5 47 43
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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
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES: 12 servings

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

Nutritional Facts

255 calories: 3/4 cup, 4g fat (0g saturated fat), 0mg cholesterol, 942mg sodium, 45g carbohydrate (21g sugars, 7g fiber), 9g protein .

Directions

  1. 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


Reviews for Slow-Cooked Bean Medley

AVERAGE RATING
(43)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (6)
3 Star
 (1)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
heart4asia
Reviewed Feb. 2, 2016

"Very good. Only change I will make next time is cut the brown sugar in half. A little too sweet. Hubby wants me to add polish sausage. This was a great recipe."

MY REVIEW
CarlaHardenbrook
Reviewed Oct. 5, 2015

"For church potluck, I swapped out Lima beans and black-eyed peas for: Mexican corn, (I drained) and a can of chili beans w/garlic, onion & peppers (which I didn't drain). I also didn't add any water. I only used 1 cup ketchup, 1/4 cup brown sugar, 1 med yellow, and med. red pepper instead of the green. I used 1 cup each of cooked, chopped bacon & ham. Next time will try the hamburger. Everyone raved about this dish, so I had to give it 5 stars!"

MY REVIEW
linda4108
Reviewed Aug. 11, 2015

"Can this recipe be frozen...........I like to make large portions then break it up in small bowls to warm later."

MY REVIEW
shirleyshirley36
Reviewed Jun. 24, 2015

"Very good just the way its written. will deffinately make again."

MY REVIEW
ButterflyK72
Reviewed May. 7, 2015

"I've been making these for years. I add cooked ground beef & I double the sauce (2 cups ketchup, 2 cups brown sugar & 1/4 c of vinegar). Always bring home an empty crockpot :)"

MY REVIEW
Brenda MH
Reviewed May. 2, 2015

"I'm surprised that this bean dish got such high reviews, because I thought it was rather bland. I think that maybe substituting barbecue sauce for the ketchup would punch up the flavor, but I won't be making them again. It was an attractive dish, with the color from the peppers and corn, but was really lacking in flavor. Not bad- just bland."

MY REVIEW
debsteinhoff
Reviewed Feb. 19, 2015

"I put ground beef in. It was a big hit"

MY REVIEW
Juliad0514
Reviewed Nov. 20, 2014

"I'm not sure how I liked this as a side dish, but (as another reviewer suggested) it was great with fritos! i can see how it would be a great hot dog topping as well."

MY REVIEW
dp2009
Reviewed Oct. 12, 2014

"Excellent change of pace with baked beans."

MY REVIEW
tamarapearson
Reviewed Jul. 3, 2014

"This is absolutely delicious! I have made it many times for cookouts and potlucks. Everyone loves it and asks for the recipe."

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