 |
Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 12 |
|
I often change the variety of beans in this classic recipe, using whatever I have on hand to total five 15- to 16-ounce cans. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with everyone. 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 tablespoon 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) black-eyed peas, rinsed and drained |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15-1/4 ounces) lima beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
Directions:
1. In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves. Yield: 12 servings (3/4 cup each).
|
|