Slow-Cooked Bean Medley
TOTAL TIME: Prep: 25 min. Cook: 5 hours
YIELD: 12 servings.
I often change the variety of beans in this classic recipe, using whatever I have on hand to total the five cans called for. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with just about everyone. —Peggy Gwillim, Strasbourg, Saskatchewan
Ingredients
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1-1/2 cups ketchup
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2 celery ribs, chopped
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1 medium onion, chopped
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1 medium green pepper, chopped
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1 medium sweet red pepper, chopped
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1/2 cup packed brown sugar
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1/2 cup water
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1/2 cup Italian salad dressing
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2 bay leaves
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1 tablespoon cider vinegar
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1 teaspoon ground mustard
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1/8 teaspoon pepper
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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1 can (15-1/4 ounces) whole kernel corn, drained
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1 can (15-1/4 ounces) lima beans, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
Directions
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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.
Nutrition Facts
3/4 cup: 255 calories, 4g fat (0 saturated fat), 0 cholesterol, 942mg sodium, 45g carbohydrate (21g sugars, 7g fiber), 9g protein. Diabetic exchanges: 1-1/2 starch, 1/2 fat.
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