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Slow-Cooked Bean Medley

4.8 | 38 Reviews
Total Time:Prep: 25 min. Cook: 5 hours

By Taste Of Home Editorial Team

Recipe by Peggy Gwillim, Strasbourg, Saskatchewan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 22, 2022

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

TEST KITCHEN APPROVED

Slow-Cooked Bean Medley

4.8 | 38 Reviews Add your review
Yield:12 servings
Prep:25 min
Cook:5 hours
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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 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
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Directions

  1. In a 5-qt. slow cooker, combine first 12 ingredients. Stir in 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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