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Bean Pot Medley
Browse the recipe Bean Pot Medley
Bean Pot Medley
Cook Time 6 to 7 hours
YIELD Makes 8 servings
See Cooking Videos
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
- 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.
- Cover; cook on LOW 6 to 7 hours or until onion and bell peppers are tender.
- 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 |