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
| Servings | Prep Time | Cook Time |
| 12 | 25minutes | 5hours |
| Servings | Prep Time |
| 12 | 25minutes |
| Cook Time |
| 5hours |
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 tbsp cider vinegar
- 1 tsp ground mustard
- 1/8 tsp pepper
- 16 oz kidney beans rinsed and drained
- 15-1/2 oz black-eyed peas rinsed and drained
- 15-1/2 oz great northern beans rinsed and drained
- 15-1/4 oz whole kernel corn drained
- 15-1/4 oz lima beans rinsed and drained
- 15 oz black beans rinsed and drained
Portions:
Units:
|
Ingredients
Portions:
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
3/4 cup: 255 calories, 4g fat (0 saturated fat), 0 cholesterol, 942mg sodium, 45g carbohydrate (21g sugars, 7g fibre), 9g protein.
