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Marinated Mushrooms Carrots and Snow Peas
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
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:
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.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in:
Vegetable Side Dish
