Slow-Cooked Bean Medley Recipe
- 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
- 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).
3/4 cup: 255 calories, 4g fat (0 saturated fat), 0 cholesterol, 942mg sodium, 45g carbohydrate (21g sugars, 7g fiber), 9g protein.
Reviews for Slow-Cooked Bean Medley
"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."
"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!"
"Can this recipe be frozen...........I like to make large portions then break it up in small bowls to warm later."
"Very good just the way its written. will deffinately make again."
"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."
"I put ground beef in. It was a big hit"
"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."
"Excellent change of pace with baked beans."
"This is absolutely delicious! I have made it many times for cookouts and potlucks. Everyone loves it and asks for the recipe."
"Been making this for years. Family & friends love it & request it for gatherings. Recently tripled it and cooked it in a roaster for my granddaughters graduation party. She specifically requested that I make it & everyone loved it. The vegetarians there loved it too."
"Just delicious and a big hit at my family's barbeques. Loved it and would not change a thing."
"Made this recipe for a cookout. I left out the corn and Lima beans, added an extra can beans. It was a hit, virtually no leftovers. Sweeter than I expected, but very good. Will add a jalepeno next time. It was a great side dish, and I found many people using it as a hotdog topping."
"Great recipe. Took to a family gathering and everyone loved it, even the kids. Simple and delicious and it all fit into my 5-quart crockpot."
"Just an update on this recipe. It works great as an appetizer. Serve it cold with Frito scoops it is delicious....."
"I made this dish for a Father's Day cookout and it was a hit. Loved the sweet, tangy taste of the sauce. Followed the recipe to a "T" with the exception of using pinto beans and cannellini beans in place of black-eyed peas and great northern beans, as I did not have them on hand. This makes alot so it is great for a get together."
"This recipe is outstanding! If you've ever liked a bean, try it! The sauce is wonderful, the dish improves over a day or two, and this is going to be one of my 'go-to' recipes for pot lucks."
"This was really good, but it was twice as good the second day. next time I make this I will make it the day before."
"You couldn't get me to eat any of these beans on their own, particularly lima beans, but blended together with the background ingredients makes this dish surprisingly tasty! It's the perfect potluck dish."
"Made as stated without the celery ribs. Substituted 2 Tbsp dried celery leaves. Wasn't quite spicy enough for us, so added 2 Serrano peppers with seeds chopped finely. Very good for a main course with a tossed salad!"
"This is now one of my go-to recipes for potlucks & holiday's. I do not usually even like beans, but this has such great flavor, I go back for seconds every time. It makes quite a large batch, but I rarely have leftovers."
"We loved this recipe. Looks pretty and so tasty!"
"Absolutely loved this dish! Excellent hot orcold. Will make this many times I am sure."
"This is a wonderful recipe! my husband thought it was perfect but i thought a lil less ketchup next time maybe. added some smoked sausage and served with my Jalapeno Cornbread recipe."
"I used all seasonings in recipe, no corn and beans as followed- 1 can chili beans with sauce, 1 can black beans, 1 can red kidney beans, 1 big (like double normal size) pinto beans and 1 can cannellini beans. I used red onion, I didn't have enough celery so I added some celery seed to make up. It's not even done and I keep finding myself eating it.I think this will be our bring for the family reunion next weekend! Deffinitly a keeper."
"Have had a similar recipe for 15 years - It's excellent. Sometimes I put bacon in it."
"easy and very tasty"
"I do this same recipe, but instead of ketchup and seasonings, I substitute bottled bbq sauce(may fave is KC's Masterpiece, spicy flavor). Also add several slices of cooked and crumbled bacon for even more flavor. Not low cal, but tastes great."
"I've already made this recipe a couple times for parties and am getting ready to make it again for a potluck banquet. It is delicious, garnering compliments and recipe requests, and so easy to make using the crock pot. In my case, I do not like lima beans, so I substituted pinto beans. I imagine you could have fun throwing in some fresh herbs of choice to add even more flavors. I might even throw in some chopped cilantro this time!"
"The vinegar and bay leaves give this recipe a unique tang and flavor, but I get asked for this receipe every time I serve it."
"The nice thing about this recipe is that you can use whatever beans you can find in the market. I haven't been able to find Great Northern beans, but I've used Butter beans before. This time, I'll be making it with white beans."
"I like beans and can easily see this as a main dish instead of just a side, as it was this time. I, too, like to make bean dishes from dry beans. My references estimate 1 c dry beans equals 2 1/2 c cooked so I'm using 1 cup of each of the dry beans. I think I'll use Heinz or another chili sauce instead of catsup. I might even use Taco sauce for the spice. I guess I'll have to try both. :)"
"I have not made this bean medley yet. I have a question. I don't like overly- sweet beans dishes. Could AI sub. salsa for the ketchup?"
"My husband loved this. It's a little sweet and I only put 1 cup of ketchup in it.Next time I'll only put in a quarter cup of brown sugar.Loved the different medley of beans."
"I've made this recipe many times and it is excellent! 100x better than baked beans out of a can. My husband and I love this recipe. For those concerned about the quantity, just freeze the leftovers."
"Wonderful blend of flavors. I added some frozen edemame for taste and color. I've been asked for the recipe several times."
"I didn't have any dark brown sugar so used light brown + 1T molasses. It came out fine.jThndr2!"
"there are several ways you can resize a recipe. You could make a proportion out of it (I will be using the first ingredient as an example) by saying: If I need 1.5 cups of ketchup for 5 quarts (1.5/5), then how many (X) do I need for 3.5 qts (X/3.5) such that your equation would read: 1.5/5=X/3.5 and you simply solve for X. (the answer for the first one ids 1.05 cups). An easier way would be to simply calculate the percentage of ingredients that you will need: in other words, 3.5/5=.7, so all your volumes should be 70% of the original volumes. Just multiply every number by 0.7 (1.5 cups X 0.7= 1.05 cups). You can use this principle to cook for one by simply using one-twelth of the ingredients or, say, 3 twelths if you want leftovers or don't want to be measuring out absurdly small quantities of things (one-twelth of an eighth of a teaspoon is 1/96 of a teaspoon). so 3 twelths (3/12) reduces down to 1/4 which of course is 25%, so you can simply multiply all your whole numbers by .25 and when it comes to fractions multiply them by 1/4 (for the first example, you can multiply the fractions by 7/10)."
"How can i size this recipe for a3.5-qt. slow cooker?"
"This recipe sounds delicious, but it serves 12. I live alone and trying to cut this recipe down to manageable size defeats my math-impaired mind. Do you have any suggestions for a similar, smaller dish?njr"
"If ussing dry beans, how do I estimate how many dry beans equals a can of beans?"
"Even though this is abit more work. Try soaking the beans from a pack of 15 bean soup for cooking this recipe the next day...delish..."
"I left out the celery, onion, and peppers and added a few shakes of dried minced onion instead. I also replaced the corn with an extra can of kidney beans (one light, one dark). It was excellent!"
"I take it in for the guys at work, 6 guys polish it all off and want moreRich"
"Was a real success at our family Fathers Day BBQ. Grandkids, ages 2 to 23, as well as our children all loved it and got the recipe to make. This will be a family favorite for now on."
"This is delicious! I served this as a main dish, in bowls over crumbled corn bread."