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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 16 |
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A friend brought this colorful bean dish to my house for a church circle potluck dinner. As soon as I tasted these slightly sweet baked beans, I had to have the recipe. I've served this and shared the recipe many times since. -Jean Cantner, Boston, Virginia Ingredients:
1-1/2 cups ketchup |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
1/2 cup water |
1/2 cup packed brown sugar |
2 bay leaves |
2 to 3 teaspoons 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) great northern beans, rinsed and drained |
1 can (15-1/4 ounces) lima beans |
1 can (15 ounces) black beans, rinsed and drained |
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained |
Directions:
1. In a 5-qt. slow cooker, combine the first 10 ingredients. Stir in the beans and peas. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves. Yield: 16 servings.
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