Slow-Cooked Bean Medley Recipe
I often change the variety of beans in this classic recipe, using whatever I have on hand to total five 15- to 16-ounce cans. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with everyone. —Peggy Gwillim, Strasbourg, Saskatchewan
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- 2 bay leaves
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1/2 cup packed brown sugar
- 1/8 teaspoon pepper
- 1 medium onion chopped
- 1 teaspoon ground mustard
- 1-1/2 cups ketchup
- 1 medium green pepper chopped
- 2 celery ribs chopped
- 1 medium sweet red pepper chopped
- 1 can (15 ounces) black beans rinsed and drained
- 1 can (16 ounces) kidney beans rinsed and drained
- 1 can (15-1/2 ounces) black-eyed peas rinsed and drained
- 1/2 cup italian salad dressing
- 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
- Carbohydrate 11.4136968096972 g
- Cholesterol 0 mg
- Fat 2.89248284855769 g
- Fiber 0.537242788252311 g
- Protein 0.328095759214744 g
- Saturated Fat 0.454128581570513 g
- Serving Size 1 1 serving (56g)
- Sodium 171.0004072653 mg
- Sugar 10.8764540214449 g
- Trans Fat 0.485098956891026 g
- Calories 71 calories
Directions 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). Originally published as Slow-Cooked Bean Medley in Taste of Home June/July 2008, p43 Print Add to Recipe Box Email a Friend
