Hearty Bean Pot Medley Recipe | 8 Servings

Bean Pot Medley

Cook Time 6 to 7 hours

YIELD Makes 8 servings

INGREDIENTS

1 can (15-1/2 ounces) black beans, rinsed and drained 1 can (15-1/2 ounces) red beans, rinsed and drained 1 can (15-1/2 ounces) Great Northern beans, rinsed and drained 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained 1 can (8-1/2 ounces) baby lima beans, rinsed and drained 1‑1/2 cups ketchup 1 cup chopped onion 1 cup chopped red bell pepper 1 cup chopped green bell pepper 1/2 cup packed brown sugar 1/2 cup water 2 to 3 teaspoons cider vinegar 1 teaspoon dry mustard 2 bay leaves 1/8 teaspoon black pepper

PREPARATION:

Slow Cooker Directions

1. Combine beans, ketchup, onion, bell peppers, brown sugar, water, vinegar, mustard, bay leaves and black pepper in 3-1/2-quart slow cooker; mix well.
2. Cover; cook on LOW 6 to 7 hours or until onion and bell peppers are tender.
3. Remove and discard bay leaves.

This recipe appears in: Vegetarian NUTRITIONAL INFORMATION: Fiber 15 g Carbohydrate 72 g Saturated Fat <1 g Total Fat 2 g Calories from Fat 4 % Calories 333 Protein 15 g Sodium 1,167 mg DIETARY EXCHANGE: Starch 4-1/2