| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans, Crockpot | 15 | Servings | |
INGREDIENTS
| 1 1/2 | c | Ketchup |
| 1 | md | Onion; chopped |
| 1 | md | Green pepper; chopped |
| 1 | md | Red pepper; chopped |
| 1/2 | c | Water |
| 1/2 | c | Packed brown sugar |
| 2 | Bay leaves | |
| 2 | ts | Cider vinegar; to 3 tsp. |
| 1 | ts | Ground mustard |
| 1/8 | ts | Pepper |
| 1 | cn | Kidney beans; 16-oz. |
| 1 | cn | Great northern beans; 15-1/2 oz. |
| 1 | cn | Lima beans; 15-oz. |
| 1 | cn | Black beans; 15-oz. |
| 1 | cn | Black-eyed peas; 15-1/2 oz. |
| 3 | Fe, b 1998 |
INSTRUCTIONS
In a slow cooker, combine the first 10 ingredients; mix well. Drain and rinse the beans and peas. Add the beans and peas to the crockpot and mix well. Cover and cook on low for 5 to 7 hours or until onion and peppers are tender. Remove bay leaves. Yield: 14 to 16 servings. Nutritional Analysis: one 1/2-cup serving (prepared with no-salt- added-ketchup) equals 211 calories, 138mg sodium, 0 cholesterol, 32gm carbohydrate, 11gm protein, 5gm fat. Diabetic Exchanges: 2 starch, 1 meat. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Taste of Home February/March 1998. Lynn's notes: Made this on 2-2-98; a very easy recipe to do and it tasted wonderful. I cooked it for 6-1/2 hours and that was plenty of time! Recipe by: Taste of Home Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
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