Slow Cooker Bean Medley
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
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.