Slow Cooker Bean Medley

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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 tbls. cider vinegar
  • 1 tsp. ground mustard
  • 1/8 tsp. pepper
  • 1 (16 oz.) can kidney beans, rinsed and rained
  • 1 (15.5 oz.) can black-eyed peas, rinsed and drained
  • 1 (15.5 oz.) can great northern beans, rinsed and drained
  • 1 (15 oz.) can whole kernel corn, drained
  • 1 (15 oz.) can lima beans, rinsed and drained
  • 1 (15 oz.) can black beans, rinsed and drained

Directions

  1. In a 5-quart slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5 to 7 hours or until onions and peppers are tender. Discard bay leaves. Yields 12 servings.

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