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Slow-Cooked Bean Medley

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
  • Total Time
    Prep: 25 min. Cook: 5 hours
  • Makes
    12 servings


  • 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


  • 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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Average Rating:
  • KristineChayes
    Jul 15, 2019

    Excellent! I made this Slow-Cooked Bean Medley on the stovetop, rather than in a slow cooker. I used 7 different types of beans (but not lima beans) and increased the amount of sauce by 1/4. This is delicious and is perfect for my vegan sister. I froze a portion of it, and will most definitely be making this again.

  • jheld
    Apr 22, 2019

    No comment left

  • cajoto
    Nov 11, 2017

    Definitely will try,...May cream it up a It with refried beans,plus salsa...and cilantro too!Like the possibility of 5 by chance or choice!

  • heart4asia
    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.

  • CarlaHardenbrook
    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!

  • linda4108
    Aug 11, 2015

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

  • shirleyshirley36
    Jun 24, 2015

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

  • ButterflyK72
    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 :)

  • Brenda MH
    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.

  • debsteinhoff
    Feb 19, 2015

    I put ground beef in. It was a big hit