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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Slow-Cooked Bean Medley Recipe

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This recipe for Slow-Cooked Bean Medley is from Mom Z's Recipes #4, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c ketchup
2 celery ribs -- chopped
1/2 med onion -- chopped
1/2 med green pepper -- chopped
1/2 med sweet red pepper -- chopped
1 c packed brown sugar
1/2 c water
1/2 c Italian salad dressing
2 bay leaf
1/4 c cider vinegar
1 tsp dry mustard
1/8 tsp pepper
16 oz kidney beans -- rinsed and drained
15 oz black-eyed peas -- rinsed and drained
15 oz great northern beans -- rinsed and drained
15 oz whole kernel corn -- drained
15 oz lima bean -- rinsed and drained
15 oz black beans -- rinsed and drained
Directions:
Directions:
Saute celery, onion and peppers.
Stir together everything except bay leaves.
Put slow-cooker bag or prepare with spray oil inside of slow cooker.
Pour in mixture and tuck bay leaves lightly in top of mixture.
Cover and bake on low until bubbly. (a couple hours)
Take out the bay leaves before serving.

 

 

 

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