Slow-Cooked Bean Medley by
CampCookbook
Source: Lori Featherstone
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 can kidney beans, rinsed & drained
15-1/2 oz can black-eyed peas, rinsed & drained
15-1/2 oz can great northern beans, rinsed & drained
15-1/4 oz can whole kernel corn, drained
15-1/4 oz can lima beans, rinsed & drained
15 oz can black beans, rinsed & drained
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 can kidney beans, rinsed & drained
15
-1/2 oz can black-eyed peas, rinsed & drained
15
-1/2 oz can great northern beans, rinsed & drained
15
-1/4 oz can whole kernel corn, drained
15
-1/4 oz can lima beans, rinsed & drained
15
oz can black beans, rinsed & drained
Instructions
In a 5-qt slow cooker, combine first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves.