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

Slow-Cooked Bean Medley Recipe

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4.5 47 43
Publisher Photo
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
Test Kitchen Approved
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

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.

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
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
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
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
Reviewed Jun. 24, 2015

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

MY REVIEW
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 :)"

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