| 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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