Partytime Beans Recipe
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
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 16
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- 2 bay leaves
- 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
- 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 can (15-1/2 ounces) great northern beans rinsed and drained
- 1 can (15-1/4 ounces) lima beans
- 2 to 3 teaspoons cider vinegar
- Carbohydrate 7.64292534164664 g
- Cholesterol 0 mg
- Fat 0.0774402614182692 g
- Fiber 0.32293208999714 g
- Protein 0.183665569411058 g
- Saturated Fat 0.00993706117788461 g
- Serving Size 1 1 serving (29g)
- Sodium 2.76912055313505 mg
- Sugar 7.3199932516495 g
- Trans Fat 0.0222242176682692 g
- Calories 31 calories
Directions In a 5-qt. slow cooker, combine the first 10 ingredients. Stir in the beans and peas. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves. Yield: 16 servings (1/2 cup each). Originally published as Partytime Beans in Taste of Home February/March 1998, p27 Print Add to Recipe Box Email a Friend
