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      Title: Slow-Cooked Bean Medley
 Categories: Vegetables, Beans, Sauces
      Yield: 12 Servings

  1 1/2 c  Ketchup
      2    Celery ribs; chopped
      1 md Onion; chopped
      1 md Bell pepper; chopped
      1 md Red bell pepper; chopped
    1/2 c  Brown sugar; packed
    1/2 c  Water
    1/2 c  Italian salad dressing
      2    Bay leaves
      1 tb Cider vinegar
      1 ts Ground mustard
    1/8 ts Pepper
     16 oz Can kidney beans; rinsed,
           - drained
 15 1/2 oz Can black-eyed peas; rinsed,
           - drained
 15 1/2 oz Can great northern beans;
           - rinsed, drained
 15 1/4 oz Can whole kernel corn;
           - drained
 15 1/4 oz Can lima beans; rinsed,
           - drained
     15 oz Can black beans; rinsed,
           - drained

  In a 5 qt slow cooker, combine the first 12 ingredients. Stir in
  the remaining ingredients. Cover and cook on low for 5 to 6 hours
  or until onion and peppers are tender. Discard bay leaves.

  Recipe by Peggy Gwillim, Strasbourg, Saskatchewan

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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