Slow Cooker Summer Bean Medley Tuesday, May 27, 2008


1 1/2 cups ketchup
2 ribs celery, chopped
1 onion, chopped
1 green bell pepper, chopped
1/2 cup brown sugar, packed
1/2 cup water
1/2 cup Italian salad dressing
1 TBSP cider vinegar
1 tsp ground mustard
1/4 tsp black pepper
1 can light red kidney beans
1 can black-eyed peas
1 can great Northern beans
1 can lima beans
1 can black beans


Drain all beans, rinse and drain again. Combine all ingredients in a slow cooker. Cover and cook on low 7 or 8 hours or until vegetables are tender.

If you select the ketchup and Italian dressing carefully, this dish can be gluten free and a real addition for those with gluten intolerance.

275 E. Arlington Blvd. Greenville, NC 27858 252-439-7777
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.