Partytime Beans Recipe

4.5 17 25
Partytime Beans Recipe
Partytime Beans Recipe photo by Taste of Home
Publisher Photo

Partytime Beans Recipe

Read Reviews
4.5 17 25
Publisher Photo
A friend brought this colorful bean dish to my house for a church circle potluck dinner. As soon as I tasted the slightly sweet slow-cooked beans, I had to have the recipe. I've served the beans and shared the recipe many times since. —Jean Cantner, Boston, Virginia
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 hours

Ingredients

  • 1-1/2 cups ketchup
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/2 cup water
  • 1/2 cup packed brown sugar
  • 2 bay leaves
  • 2 to 3 teaspoons 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) great northern beans, rinsed and drained
  • 1 can (15 ounces) lima beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

Directions

In a slow cooker, combine the first 10 ingredients; mix well. Add the beans and peas; mix well. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Remove bay leaves. Yield: 14-16 servings.
Originally published as Partytime Beans in Taste of Home February/March 1998, p27

Nutritional Facts

1/2 cup: 166 calories, 0 fat (0 saturated fat), 0 cholesterol, 528mg sodium, 34g carbohydrate (15g sugars, 7g fiber), 6g protein. Diabetic Exchanges: 2 starch.

  • 1-1/2 cups ketchup
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/2 cup water
  • 1/2 cup packed brown sugar
  • 2 bay leaves
  • 2 to 3 teaspoons 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) great northern beans, rinsed and drained
  • 1 can (15 ounces) lima beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  1. In a slow cooker, combine the first 10 ingredients; mix well. Add the beans and peas; mix well. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Remove bay leaves. Yield: 14-16 servings.
Originally published as Partytime Beans in Taste of Home February/March 1998, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPartytime Beans

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
abbasgael User ID: 5941136 272503
Reviewed Sep. 1, 2017

"A meatless dish, loaded with beans? I couldn't wait to try this! And I'm still kicking myself for not reducing the amount of brown sugar the recipe calls for. WAY too sweet. I might try these again sometime, but with half the sugar."

MY REVIEW
DeboraLZ User ID: 7556927 269153
Reviewed Jul. 8, 2017

"We love this, hot or cold. It is great to take camping because you don't have to heat it up and it is so easy to make in advance while you are busy with everything else."

MY REVIEW
justmbeth User ID: 1196484 248797
Reviewed May. 29, 2016

"I was disappointed in these beans after reading all the good reviews. There were nothing special, a bit bland."

MY REVIEW
shirfra User ID: 5143343 248569
Reviewed May. 24, 2016

"I use butter beans, pork 'n beans and garbanzo beans instead of black eyed peas and black beans, also use 1 lb. ground beef and sometimes even small sliced pepperoni. Best pot luck dinner ever. Good with rye bread."

MY REVIEW
danielleylee User ID: 4484886 244208
Reviewed Feb. 21, 2016

"I made this for a healthy cooking slow cooker demo at work. I actually had someone compliment on how the beans didn't need any meat. I did have to sub out white kidney beans for butter beans, but this dish was so colorful and it versatile you can really use any bean you have in the cupboard."

MY REVIEW
jeribitney User ID: 4042223 227309
Reviewed Jun. 2, 2015

"We loved it! My husband makes a lot of chili and I'm really not a fan, but when I made these beans all talk of chili ceased. We dropped off leftovers at a neighbors' house on our way to vacation and that evening received an email that they loved them, too. We will make these over and over, changing only the peppers....red and orange, not green."

MY REVIEW
ferni User ID: 3347950 227022
Reviewed May. 27, 2015

"Yuuuuuuummmmmyyyyyy!!!!"

MY REVIEW
mspack98 User ID: 4078977 226521
Reviewed May. 18, 2015

"I made these several times, they always went over well. easy to make and good for you! The men really liked them, I didnt use the peppers as hubby hates peppers......I added about 1/4 c of brown sugar....AMAZING."

MY REVIEW
toolbarsco User ID: 6725667 26495
Reviewed Nov. 24, 2014

"There's only one word for these beans--AWESOME!!! Big, big hit with the guys, the vegetarians and pretty much everyone else. Thank you Jean Cantner!!"

MY REVIEW
jmkasprak User ID: 2880256 26140
Reviewed Jun. 6, 2013

"We were underwhelmed with this recipe. We didn't like the green pepper and weren't thrilled with the black-eyed peas. I added another 1/2 cup of sugar to try to cut some of the vinegar taste. Apparently we're in the minority since most other reviewers loved these beans."

Loading Image